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040			_cFEU-NRMF MEDICAL LIBRARY
041			_aEnglish
050			_aMPHARND0037
245			_aHYPOCHOLESTEROLEMIC PROPERTY OF GARLIC EXTRACT (ALLIUM SATIVUM) IN HYPERCHOLESTEROLEMIC-INDUCED RATUS RATUS
260			_aQUEZON CITY _bFEU-NRMF _cND
300			_a18 PAGES
520			_aABSTRACT: 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.
700			_aAglugub, Maria Carmela M.
700			_aAndres, Maria Eleanor R.
700			_aAstrologio, Rodolfo
700			_aDacanay, Jessamine C.
700			_aGamo, Mark Benson
700			_aLacap, Maria Cristina M.
700			_aMagpale, Shiela T.
700			_aMangune, Nino R.
700			_aManuel, Rociel Preslyn M.
700			_aManzano, Dianne A.
700			_aMijares, Jan Ranier A.;
942			_2lcc _cTH