High temperature- and high pressure-processed garlic improves lipid profiles in rats fed high cholesterol diets

Journal of Medicinal Food

Volumn 15, Issue 5, 2012, Pages 435-440

  Sohn, Chan Wok ^a   Kim, Hyunae ^a   You, Bo Ram ^a   Kim, Min Jee ^a   Kim, Hyo Jin ^a   Lee, Ji Yeon ^a   Sok, Dai Eun ^a   Kim, Jin Hee ^b   Lee, Kun Jong ^c   Kim, Mee Ree ^a  

^a Chungnam National University   (South Korea)

^b Daegu Haany University   (South Korea)

^c Seoil University   (South Korea)

Author keywords

high temperature high pressure processed garlic; plasma lipid profiles; S allyl cysteine

Indexed keywords

CHOLESTEROL; FECES LIPID; LIPID; LOW DENSITY LIPOPROTEIN CHOLESTEROL; S ALLYLCYSTEINE; TRIACYLGLYCEROL;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; BODY WEIGHT; CHOLESTEROL BLOOD LEVEL; CHOLESTEROL DIET; CONTROLLED STUDY; DIET SUPPLEMENTATION; EPIDIDYMIS FAT; FECES ANALYSIS; FOOD PROCESSING; FUNCTIONAL FOOD; GARLIC; HIGH TEMPERATURE PROCEDURES; HYPERBARISM; LIPID BLOOD LEVEL; MALE; NONHUMAN; PRIORITY JOURNAL; RAT; RAW FOOD; SPRAGUE DAWLEY RAT; TRIACYLGLYCEROL BLOOD LEVEL;

ANIMALS; BODY WEIGHT; CHOLESTEROL; CHOLESTEROL, DIETARY; CHOLESTEROL, LDL; CYSTEINE; DIET, HIGH-FAT; DIETARY SUPPLEMENTS; FECES; FUNCTIONAL FOOD; GARLIC; HYPERCHOLESTEROLEMIA; LIPIDS; MALE; PHYTOTHERAPY; PLANT PREPARATIONS; PLANT ROOTS; PRESSURE; RATS; RATS, SPRAGUE-DAWLEY; TEMPERATURE; TRIGLYCERIDES;

ALLIUM SATIVUM; RATTUS;

EID: 84860561727     PISSN: 1096620X     EISSN: 15577600     Source Type: Journal    
DOI: 10.1089/jmf.2011.1922     Document Type: Article

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