Antiperoxide effect of garlic protein in alcohol fed rats.

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Date
1998-01-16
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Abstract
Rats fed ethanol (3.76g/Kg body wt/day) for about 45 days exhibited high levels of tissue malondialdehyde, hydroperoxide and diene conjugates. Activity of tissue superoxide dismutase, catalase, and glutathione content decreased. Administration of water soluble proteins of garlic (500 mg/kg body wt/day) to alcohol fed rats showed significant increase in antiperoxide activity and decrease in the activity of glutathione peroxidase and glutathione s transferase as compared to a standard drug gugulipid (50 mg/kg body wt/day).
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Rajasree CR, Rajamohan T, Augusti KT. Antiperoxide effect of garlic protein in alcohol fed rats. Indian Journal of Experimental Biology. 1998 Jan; 36(1): 60-4
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https://imsear.searo.who.int/handle/123456789/61604
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Indian Journal of Experimental Biology