<span style="font-size: 21.0pt;mso-bidi-font-size:14.0pt;font-family:"Times New Roman","serif"">A comparative study on the beneficial effects of garlic <i>(Allium sativum </i>Linn), amla <i>(Emblica Officinalis </i>Gaertn)and onion <i>(Allium cepa </i>Linn) on the <span style="font-size: 21.0pt;mso-bidi-font-size:14.0pt;font-family:"Times New Roman","serif"">hyperlipidemia induced by butter fat and beef fat in rats </span></span>

Abstract

<span style="font-size: 15.0pt;mso-bidi-font-size:8.0pt;font-family:" times="" new="" roman","serif""="">Three months feeding of butter fat (BUF) and beef (BF) separately as components of diet at a level of 21 <span style="font-size:15.0pt;mso-bidi-font-size: 8.0pt;font-family:" arial","sans-serif""="">% <span style="font-size:15.0pt; mso-bidi-font-size:8.0pt;font-family:" times="" new="" roman","serif""="">by weight for albino rats, significantly raised their serum and tissue lipids, lipid peroxidation and activities of certain enzymes. BUF was found to be more atherogenic than BF. On incorporation of 5% garlic, amla or onion separately in the above diets, each of them ameliorated the deleterious effects of the animal fats. A higher hyperlipidemic effect of BUF a s compared to that of SF may be due to the fact that the ratio of unsaturated to saturated fats is lower for the former (0.56) than for the latter (0.75) and also that the former is richer in cholesterol content than the latter. The order of the curative effects of the vegetables are gariic>amla>onion. The better hypolipidemic effects and correction of elevated levels of certain enzymes shown by garlic and amia may be due to the facts that they contain comparatively better active principles than that found in onions.

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