Effects of garlic and oat and their compounds on lipid level and hemorheology of hyperlipidemic rats
- VernacularTitle:大蒜燕麦及其复合物对高脂大鼠血脂水平和血液流变特性的影响
- Author:
Liming YIN
;
Yuangang SHI
- Publication Type:Journal Article
- Keywords:
garlic;
oat;
compound;
hyperliemia;
lipid;
hemorheology
- From:Journal of Third Military Medical University
1988;0(06):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective To explore the effects of garlic and oat and their compounds on lipid metabolism and hemorheology of hyperlipidemic rats. Methods Sixty adult Wistar rats were randomly divided into five groups (12 in each group), and fed in different cages with basic forage, hyperlipid forage, low garlicin forage, high garlicin forage, and compound forage of garlicin and oat for 8 weeks. The blood lipid and hemorheology of hyperlipidemic rats were measured. Results After the rats were fed with low garlicin forage, high garlicin forage, and compound forage for 8 weeks, the levels of TC, TG, VLDL, and LDL decreased significantly, but HDL increased significantly. The contents of the high, middle and low blood viscosity, and plasma adhesion, blood reduction viscosity and hematocrit decreased significantly in low garlicin forage group, high garlicin forage group, compound forage of garlicin and oat group. In the normal forage group, these changes were not significant. In hyperlipid forage group, the contents of serum TG and TC, plasma VLDL-C and LDL-C increased significantly, but the contents of plasma HDL-C decreased significantly. Conclusion Garlic and oat may play a role in the decrease of lipid and ameliorate hemorheology, but low-dose compound forage of garlicin and oat may facilitate lipid metabolism and prevent hyperliemia and atherosclerosis.
