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    Effect of garlic oil on erythrocyte membrane phospholipid fractions in hypercholesterolaemic dogs
    (LIPPINCOTT WILLIAMS & WILKINS, 1997) Keskin, E; Durgun, Z; Kocabatmaz, M; Tras, B; Eryavuz, A; Donmez, N
    We studied the effects of a cholesterol diet alone and of a cholesterol diet plus garlic oil on erythrocyte membrane phospholipid fractions in 10 adult mongrel dogs. The animals were fed the control diet plus 0.5% cholesterol for 6 weeks and the control diet containing 5% cholesterol plus garlic oil at 20 mg kg(-1) body weight daily for the last 3 weeks of the experiment. Feeding with the cholesterol-rich diet resulted in significant (p < 0.05) increases in erythrocyte membrane lipids. The administration of garlic oil not only prevented the increases but also reduced the levels of phospholipid and cholesterol, though not significantly. Although phospholipid (PL) fractions showed fluctuations with the cholesterol feeding and garlic oil administration, there was no significant difference between the sampling times. In conclusion, further studies are necessary on the effect of garlic on the membrane PL fractions because of the importance of PL in all aspects of membrane physiology from anion transport to regulation of cell structure.
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    Effect of garlic oil on plasma, erythrocyte and erythrocyte membrane total lipids, cholesterol and phospholipid levels of hypercholesterolaemic dogs
    (LIPPINCOTT WILLIAMS & WILKINS, 1997) Kocabatmaz, M; Keskin, E; Durgun, Z; Eryavuz, A
    30 Adult mongrel dogs were assigned randomly to three groups with 10 animals each. Group 1 served as normal controls and were fed a standard control diet for 9 weeks. Group 2 animals received the control diet plus 0.5% cholesterol powder for 9 weeks and Group 3 animals were fed the control diet plus 0.5% cholesterol for 6 weeks and received the control diet containing 5% cholesterol plus garlic oil at the rate of 20 mg kg(-1) body weight daily for the last 3 weeks of the experiment. The cholesterol-rich diet significantly increased plasma total lipid, total cholesterol and phospholipid levels in Groups 2 and 3 as compared with normally fed dogs' pre-experiment values of Groups 2 and 3 (p < 0.05). Also, erythrocyte and erythrocyte membrane total lipid, cholesterol and phospholipid levels were significantly elevated by the cholesterol-rich diet in Groups 2 and 3 animals (p < 0.05). After 3 weeks of garlic oil administration in Group 3, plasma, erythrocyte and erythrocyte membrane total lipid, total cholesterol and phospholipid levels significantly decreased (p < 0.05) as compared to those in animals receiving cholesterol diet alone. However, their levels were still higher than in this group before the experiment and than those in control dogs. A comparison between Groups 2 and 3 shows that garlic oil had a reducing effect on plasma and erythrocytes and their membrane lipids, and prevents the alimentary hyperlipidaemia.