Supplementation of garlic lowers lipids and increases antioxidant capacity in plasma of rats

Nutrition Research

Volumn 26, Issue 7, 2006, Pages 362-368

  Gorinstein, Shela ^a   Leontowicz, Maria ^b   Leontowicz, Hanna ^b   Najman, Katarzyna ^b   Namiesnik, Jacek ^c   Park, Yong Seo ^d   Jung, Soon Teck ^d   Kang, Seong Gook ^d   Trakhtenberg, Simon ^e  

^a HEBREW UNIVERSITY OF JERUSALEM   (Israel)

^b WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^c GDANSK UNIVERSITY OF TECHNOLOGY   (Poland)

^d Mokpo National University   (South Korea)

^e KAPLAN MEDICAL CENTER   (Israel)

Author keywords

Antioxidant activity; Plasma lipids; Rats; Raw and boiled garlic

Indexed keywords

CASEIN; CELLULOSE; CHOLESTEROL; LIPID; MINERAL; SOYBEAN OIL; STARCH; TROLOX C; VITAMIN;

ANIMAL EXPERIMENT; ANTIOXIDANT ACTIVITY; ARTICLE; BODY WEIGHT; CONTROLLED STUDY; COOKING; DIET SUPPLEMENTATION; DRUG ACTIVITY; GARLIC; LIPID BLOOD LEVEL; MALE; NONHUMAN; PRIORITY JOURNAL; RAT; STATISTICAL SIGNIFICANCE; WHEAT;

ALLIUM SATIVUM; GLYCINE MAX; TRITICUM AESTIVUM;

EID: 33747759772     PISSN: 02715317     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.nutres.2006.06.008     Document Type: Article

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