HYPOCHOLESTEROLEMIC PROPERTY OF GARLIC EXTRACT (ALLIUM SATIVUM) IN HYPERCHOLESTEROLEMIC-INDUCED RATUS RATUS

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Language: English Publication details: QUEZON CITY FEU-NRMF NDDescription: 18 PAGESLOC classification:

MPHARND0037

Summary: ABSTRACT: Garlic is one of the most popular herbs with a whole gamut of health benefits. The study aims to determine the effect of garlic extracts on the serum cholesterol of hypercholesterolemic induced Ratus. Baseline cholesterol levels of the 4 groups, consisting of 5 rats each, were determined. Hypercholesterolemia was induced by giving egg yolk meal to the test rats for two weeks. Pure garlic extract, obtained by using a Rotary evaporator at 60 C, formulated into three garlic extracts (50%, 75% and 100%)., was given for two weeks then serum cholesterol levels were again determined. The three groups received 1 ml of egg yolk and specific concentration of garlic extract assigned while the control only received egg yolk. The serum cholesterol levels of the rats significantly decreased with p=0.05. The percent decrease in the cholesterol levels for the different groups were as follows, Group 2 (50% garlic extract) obtained 18.18% decrease, group 3 (75% garlic extract) obtained 30.07% decrease, and group 4 (100% garlic extract) obtained 54.81% decrease. Allium sativum exerted a greater lowering effect on the hypercholesterolemic induced rats receiving the highest concentration of garlic extract.

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Theses	Far Eastern University - Nicanor Reyes Medical Foundation Theses	MPHARND0037 (Browse shelf(Opens below))	Available		T000949

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ABSTRACT: Garlic is one of the most popular herbs with a whole gamut of health benefits. The study aims to determine the effect of garlic extracts on the serum cholesterol of hypercholesterolemic induced Ratus. Baseline cholesterol levels of the 4 groups, consisting of 5 rats each, were determined. Hypercholesterolemia was induced by giving egg yolk meal to the test rats for two weeks. Pure garlic extract, obtained by using a Rotary evaporator at 60 C, formulated into three garlic extracts (50%, 75% and 100%)., was given for two weeks then serum cholesterol levels were again determined. The three groups received 1 ml of egg yolk and specific concentration of garlic extract assigned while the control only received egg yolk. The serum cholesterol levels of the rats significantly decreased with p=0.05. The percent decrease in the cholesterol levels for the different groups were as follows, Group 2 (50% garlic extract) obtained 18.18% decrease, group 3 (75% garlic extract) obtained 30.07% decrease, and group 4 (100% garlic extract) obtained 54.81% decrease. Allium sativum exerted a greater lowering effect on the hypercholesterolemic induced rats receiving the highest concentration of garlic extract.

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