Effects of garlic oil and diallyl trisulfide on glycemic control in diabetic rats

European Journal of Pharmacology

Volumn 516, Issue 2, 2005, Pages 165-173

  Liu, Cheng Tzu ^a   Hse, Hunry ^a   Lii, Chong Kuei ^a   Chen, Phi Sam ^a   Sheen, Lee Yan ^b  

^a CHUNG SHAN MEDICAL UNIVERSITY   (Taiwan)

^b TAIWAN UNIVERSITY   (Taiwan)

Author keywords

(Rat); Diabetes; Diallyl trisulfide; Garlic oil; Glycemic control; Streptozotocin

Indexed keywords

CARBON DIOXIDE; CORN OIL; DIALLYL TRISULFIDE; GARLIC OIL; GLUCOSE; GLYCOGEN; LACTIC ACID;

ANIMAL EXPERIMENT; ARTICLE; BLOOD GLUCOSE MONITORING; BODY WEIGHT; CONTROLLED STUDY; HOMEOSTASIS; HORMONE RELEASE; INSULIN BLOOD LEVEL; INSULIN RELEASE; INSULIN RESISTANCE; INSULIN SENSITIVITY; MALE; NONHUMAN; ORAL GLUCOSE TOLERANCE TEST; PRIORITY JOURNAL; RAT; SOLEUS MUSCLE; STREPTOZOCIN DIABETES;

ALLYL COMPOUNDS; ANIMALS; BLOOD GLUCOSE; DIABETES MELLITUS, EXPERIMENTAL; GARLIC; GLUCOSE; GLUCOSE TOLERANCE TEST; GLYCOGEN; HYPOGLYCEMIC AGENTS; INSULIN; INSULIN RESISTANCE; MALE; MUSCLE, SKELETAL; PLANT OILS; RATS; RATS, WISTAR; SULFIDES; TIME FACTORS; WEANING;

EID: 20444388031     PISSN: 00142999     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ejphar.2005.04.031     Document Type: Article

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