000			02272nam a22003617a 4500
999			_c8983 _d8983
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003			PILC
005			20240720152732.0
008			160505b2002 xxu||||| |||| 00| 0 eng d
040			_cFEU-NRMF MEDICAL LIBRARY
041			_aEnglish
050			_aTHE M-PHAR 2002 0002
100			_aAcuzar, Richie S.
245			_aA COMPARATIVE STUDY ON THE EFFECTS OF GARLIC (ALLIUM SATIVUM), INSULIN, AND COMBINATION OF BOTH ON BLOOD GLUCOSE LEVELS OF SWISS MICE
264		0	_c2002
300			_a17 NO. PAGES
336			_aText
337			_aUnmediated
338			_aVolume
502			_bPharmacology _gThesis
520			_a16 Swiss mice were chosen as subject and were divided into 4 groups; each group were given different treatment garlic, insulin, garli-insulin combination, and distilled water which was given to the control group. The subjects were acclimatized for one week, and fed with the same diet. Prior to experimentation, the subjects had undergone fasting for 8 hours. Upon determination of FBS, hyperglycemia was induced upon the subjects by intubating them with 0.4 ml of glucose solution (100 gm.240 ml). Upon determination of hyperglycemic values of each subject, they were given their respective treatment assigned to their groups. 0.01 ml of insulin were given to Group A, 0.1 cc of garlic were given to Group B, 0.01 ml of insulin and 0.1 ml of garlic were given to Group C, and 0.4 ml of water were given to Group D. The blood glucose level of each of the subjects were monitored every hour until the 3rd hour. The result of the experiment showed that garlic reduced blood glucose level from the first hour up to the third hour. The group which was treated with the combination of garlic and insulin had the largest decrease in blood sugar level relative to their hyperglycemic values. It was concluded that garlic has a hypoglycemic action.
521			_afarmakoloji
700			_aBalmaceda, Elaine S.
700			_aFamadico, Jordan T.
700			_aFelipe, Mary Rose M.
700			_aGarcia, Rolando II G.
700			_aHilario, Maria Josephine M.
700			_aMendoza, Maria Christie D.
700			_aMendoza, Mary Joy B.
700			_aTorres, Jeremiah C.
700			_aUy, Lester S.
942			_2lcc _cTH