Effect of garlic oil on plasma, erythrocyte and erythrocyte membrane total lipids, cholesterol and phospholipid levels of hypercholesterolaemic dogs

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dc.contributor.authorKocabatmaz, M
dc.contributor.authorKeskin, E
dc.contributor.authorDurgun, Z
dc.contributor.authorEryavuz, A
dc.date.accessioned2020-03-26T16:25:22Z
dc.date.available2020-03-26T16:25:22Z
dc.date.issued1997
dc.departmentSelçuk Üniversitesien_US
dc.description.abstract30 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.en_US
dc.identifier.endpage267en_US
dc.identifier.issn0269-8951en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage265en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/16577
dc.identifier.volume25en_US
dc.identifier.wosWOS:A1997WX20100017en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherLIPPINCOTT WILLIAMS & WILKINSen_US
dc.relation.ispartofMEDICAL SCIENCE RESEARCHen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectgarlic oilen_US
dc.subjectlipidsen_US
dc.subjectplasmaen_US
dc.subjecterythrocyteen_US
dc.subjecterythrocyte membraneen_US
dc.subjecthypercholesterolaemiaen_US
dc.titleEffect of garlic oil on plasma, erythrocyte and erythrocyte membrane total lipids, cholesterol and phospholipid levels of hypercholesterolaemic dogsen_US
dc.typeArticleen_US

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