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ANTIPEROXIDE EFFECT OF GARLIC PROTEIN IN ALCOHOL FED RATS

Abstract no :  2-1&2-DG-043
Author(s) :  Rajesree, C.R. & Rajamohan, T.; K.T. Augusti,
Address :  Department of Biochemistry, Univeristy of Kerala, Thiruvenanthapuram 695 581, India, and School of Medical Education, M.G. University Centre, Medical College Campus, Kottayam 686 008, India,
Source :  Indian Journal of Experimental Biology Vo. 36, January 1998, pp. 60-64
Title :  ANTIPEROXIDE EFFECT OF GARLIC PROTEIN  IN ALCOHOL FED RATS
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 (LASUNA) (500mg/kg body wt/day) to alcohol fed rats showed significant increase in antiperoxide activity and decrease in the activity of glutathione peroxidase and glutathione transferase as compared to a standard drug gugulipid (50 mg/kg body wt/day).

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