Effect of Dry Garlic Powder on Plasma Lipid Profile and Enzyme Activities in Some Tissues of Hypercholesterolemic Rats
Advances in Biochemistry
Volume 2, Issue 3, June 2014, Pages: 45-49
Received: May 3, 2013; Accepted: Jun. 27, 2014; Published: Jul. 20, 2014
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Authors
Ajayi O. B., Biochemistry department, Ekiti State University, Ado Ekiti, Ekiti State, Nigeria
Ajayi D. D., Department of Chemical Pathology, Ekiti State University Teaching Hospital, Ado Ekiti, Ekiti State, Nigeria
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Abstract
The effect of garlic powder at 5% and 10% level on plasma lipid profile was investigated in hypercholesterolemic rats. Male albino rats were fed a diet containing 20% fat and 1% cholesterol for two weeks to provoke hypercholesterolemia. The hypercholesterolemic rats were divided into three groups B, C and D. Group A rats were fed with normal diet, Group B were maintained on the hyper diet, Group C were fed hyper diet +5% garlic powder, Group D were fed hyper diet with +10% garlic powder. They were maintained on this diet for four weeks. Results showed that the plasma total cholesterol and LDL-C was significantly reduced in the treated groups (C and D) compared to the hypercholesterolemic control (Group B), while the HDL-C was significantly increased (P<0.05). Also plasma enzyme activities of Aspartate and Alanine Aminotransferases (AST. ALT) and Alkaline Phosphatase (ALP) showed a slight decrease in the treated rats. It is concluded that consumption of dry garlic powder at the level used in this study could be beneficial on the plasma lipid profile in hypercholesterolemia.
Keywords
Hypercholesterolemia, Aminotransferases, Lipid Profile
To cite this article
Ajayi O. B., Ajayi D. D., Effect of Dry Garlic Powder on Plasma Lipid Profile and Enzyme Activities in Some Tissues of Hypercholesterolemic Rats, Advances in Biochemistry. Vol. 2, No. 3, 2014, pp. 45-49. doi: 10.11648/j.ab.20140203.12
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