Garlic attenuates hypercholesterolemic risk factors in olive oil fed rats and high cholesterol fed rats

Pathophysiology

Volumn 9, Issue 3, 2003, Pages 127-132

  Chetty, Kothapa N ^a   Calahan, LeShanna ^a   Harris, Katrina C ^a   Dorsey, Waneene ^a   Hill, Dagne ^a   Chetty, SriKrishna ^b   Jain, Sushil K ^c  

^a GRAMBLING STATE UNIVERSITY   (United States)

^b BAYLOR COLLEGE OF MEDICINE   (United States)

^c LOUISIANA STATE UNIVERSITY HEALTH SCIENCES CENTER   (United States)

Author keywords

Cholesterol; Corn oil; Garlic; Olive oil

Indexed keywords

CORN OIL; GARLIC EXTRACT; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; LOW DENSITY LIPOPROTEIN CHOLESTEROL; OLIVE OIL;

ANIMAL EXPERIMENT; ANIMAL MODEL; CARDIOVASCULAR RISK; CHOLESTEROL BLOOD LEVEL; CHOLESTEROL DIET; CONTROLLED STUDY; DISEASE ASSOCIATION; HYPERCHOLESTEROLEMIA; MALE; NONHUMAN; PRIORITY JOURNAL; RAT; REVIEW; RISK FACTOR;

EID: 0142059283     PISSN: 09284680     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0928-4680(03)00002-6     Document Type: Review

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