Kocabatmaz, MKeskin, EDurgun, ZEryavuz, A2020-03-262020-03-2619970269-8951https://hdl.handle.net/20.500.12395/1657730 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.eninfo:eu-repo/semantics/closedAccessgarlic oillipidsplasmaerythrocyteerythrocyte membranehypercholesterolaemiaArticle254265267N/AWOS:A1997WX20100017Q4