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Garlic induced alteration in liver mineral concentrations in corn oil and olive oil fed rats
Pathophysiology 11 (2004) 129–131
Garlic induced alteration in liver mineral concentrations in corn oil and olive oil fed rats Kothapa N. Chettya,∗ , LeShanna Calahanb , Robert Olivera , Srikrishna N. Chettyc a
Department of Biological Sciences, Grambling State University, Campus Box 4211, Grambling, LA 71245, USA b LSU Health Sciences Center, Shreveport, LA 71130, USA c Baylor College of Medicine, Houston, TX 77030, USA Received in revised form 7 July 2004; accepted 8 July 2004
Abstract This study was undertaken to compare the effects of 2% garlic (G) on liver mineral concentrations in rats fed with corn oil (C) or olive oil (O). Male Sprague-Dawley rats (n = 4 per group) were fed AIN76A semi-purified diets containing either 5% corn oil or 5% olive oil replacing corn oil with or without 2% garlic for 21 days. The analysis of minerals calcium (Ca), phosphorous (P), potassium (K), magnesium (Mg), manganese (Mn), sodium (Na), Sulfur (S), copper (Cu), iron (Fe) and zinc (Zn) of liver were conducted by inductively coupled plasma (ICP) spectroscopic method. In the C fed rats addition of 2% garlic produced significant increase in liver Ca, P, Mg, S, Mn, Cu, and Zn. There was no significant change in Fe, Na and K. In contrast, in olive oil fed rats, 2% garlic diets did not affect Ca, Mg, S, Mn, Na and K concentrations. However, there was significant decrease in liver Cu and Zn concentrations. Also, in O fed control rats liver, Ca, P, Mg, S, Fe, Mn, Cu, and Zn concentrations were significantly increased as compared to C fed control rats. In conclusion, this study describes the interactions between dietary oils and garlic on liver mineral concentrations in rats. © 2004 Elsevier Ireland Ltd. All rights reserved. Keywords: Garlic; Liver minerals; Olive oil; Corn oil
1. Introduction Lower death rates and higher mortality were documented in Mediterranean populations in comparisons with the economically more developed countries of Northern Europe [1,2]. Dietary composition is considered an important environmental factor responsible for these differences in mortality statistics. Olive oil is the primary source of fat in Mediterranean diet and it differs significantly in composition from dietary lipids that are consumed in other populations. Olive oil is composed of 55–85% oleic acid (cis 18:1), tocopherols (5–25 mg/100 g, 95% α-tocopherol), carotenoids (1–2 mg/100 g) phenolic compounds such as oleuropein (20–500 mg/L) and phytosterols (95–185 mg/100 g). Minor components include flavonoids, rutin, leuteolin and squalene [3–6]. ∗ Corresponding author. Tel.: +1 318 274 3136; fax: +1 318 274 3741. E-mail address: [email protected] (K.N. Chetty).
0928-4680/$ – see front matter © 2004 Elsevier Ireland Ltd. All rights reserved. doi:10.1016/j.pathophys.2004.07.002
Garlic (Allium sativum) has been reported to have important dietary and medicinal properties for centuries. Pharmacologically garlic has been suggested to be hypolipidemic, hypoglycemic, anticoagulant, antihypertensive, antimicrobial, anticancer and antitumor, and hepatoprotective, and also act as an immunomodulator and as an antidote for heavy metal poisoning [7]. Recently, organosulfur compounds present in garlic have been shown to have significant antioxidant effects as well. Liver and kidney cells of garlic-fed rats showed inhibiting effects of free radical generation in in vitro conditions [8]. However, some reported systemic toxic effects of garlic are of great concern and suggest that garlic may not be safe at all doses. Excess garlic consumption can cause toxicity, including anemia and gastrointestinal problems [9]. Higher concentrations of garlic extract have been shown to be genotoxic [9] in mice, which is appreciably reduced at lower concentrations. High doses of garlic powder (200 mg/ml) or allicin, isolated from garlic caused considerable cell injury in isolated perfused rat liver [10], which was not observed at
130
K.N. Chetty et al. / Pathophysiology 11 (2004) 129–131
Table 1 AIN-76A purified rodent diet with 2% garlic Ingredients
Weight (g/kg)
Casein dl-Methionine Sucrose Cornstarch Corn oil Cellulose Mineral mix # 200,000 Garlic powder (McCormick) Vitamin mix # 300,050 Choline bitartrate
200 3 480 150 50 50 35 20 10 2
water for 21 days, after which they were anesthetized with 40 mg/kg i.p. sodium pentobarbital and exsanguinated by cardiac puncture. Final body weights of the rats were recorded. Livers were collected and weighed. 2.3. Analytical measurements
a lower dose. There have been very few studies comparing the effects of dietary garlic on liver mineral concentrations in polyunsaturated and monounsaturated fat fed animals. In order to address these issues, the present study was undertaken to examine the effects of dietary garlic on liver mineral concentrations in olive oil versus corn oil fed rats.
The analysis of minerals such as calcium (Ca), phosphorous (P), potassium (K), magnesium (Mg), manganese (Mn), sodium (Na), sulfur (S), copper (Cu), iron (Fe) and zinc (Zn) of livers were conducted by inductively coupled plasma (ICP) spectroscopic method. (Midwest Laboratories, Omaha, Nebraska). The test portion was dry-ashed, treated with HNO3 and dissolved in HCl; elements are determined by ICP emission spectroscopy. 2.4. Statistics All values are reported as mean ± standard error. Twoway ANOVA analysis was used to compare between groups with statistical significance set at P < 0.05.
2. Materials and methods 2.1. Experimental animals
3. Results
The experimental protocol was approved by the Grambling State University Institutional Animal Care and Use Committee. Male Sprague-Dawley rats (175–200 g) (Harlan Sprague-Dawley, Inc. Indianapolis, IN) were obtained from Harlan Inc. (Indianapolis, IN) and housed in a temperature controlled room at 22 ± 2 ◦ C on a 12 h on/off light cycle with lights on at daytime.
3.1. Changes in mineral concentartions in liver
2.2. Diets and experimental protocol Experimental diets were purchased from Dyets, Inc. (Bethlehem, PA). Diet formulations (AIN-76) were identical in composition with the exception of type of fat. Diets contained either 5% corn oil or 5% olive oil replacing corn oil. The compositions of diets are given in Table 1. Garlic extract preparation: Dehydrated garlic processed from pungent varieties of Allivum sativum, which have been cleaned, sliced, dehydrated and ground to powder. The rats were randomly assigned to four diet groups each with four members: (1) corn oil control; (2) corn oil + garlic powder (2%); (3) olive oil control; (4) olive oil + garlic powder (2%). Animals were allowed free access to food and
The results of dietary treatments on the levels of Ca, P, Mg, S, Fe, Mn, Cu and Zn in liver are shown in Table 2. The addition of 2% garlic to the corn oil diet have significantly elevated Ca, P, Mg, S, Mn, Cu and Zn levels. As compared to the C control diet Ca, P, Mg, S, Fe, Mn, Cu and Zn levels were significantly increased in O fed rats. The addition of 2% garlic to the olive oil diet did not change Ca, Mg, Mn and S levels, but decreased the levels of Cu and Zn. No significant differences of either two type of oil or the presence of 2% garlic extract was observed on Na and K levels. No significant differences of either type of oil or the presence of 2% garlic extract was observed on final body weights or liver weights.
4. Discussion Diets enriched in polyunsaturated fatty acids are considered to be beneficial because of their hypocholesterolemic effects [11,12]. However, these diets lead to LDL particles enriched in polyunsaturated fatty acids [13,14], which should
Table 2 Liver mineral concentrations (g/g) in corn oil and olive oil fed rats Diets
Ca
Cu
Fe
Mg
Mn
P
S
Zn
Corn oil control Corn oil + garlic Olive oil control Olive oil + garlic
23 ± 4.0a 37± 3.3b 36 ± 1.7b 36 ± 2.4b
4.7 ± 0.09a 5.6 ± 0.35b 5.6 ± 0.34b 4.7 ± 0.26a
92 ± 7a 111 ± 11a 145 ± 10b 120 ± 14b
195 ± 6.2a 257 ± 13.8b 238 ± 8.0b 230 ± 15.4b
1.9 ± 0.17a 2.9 ± 0.1b 2.4 ± 0.09b 2.4 ± 0.19b
2878 ± 272a 3788 ± 272b 3517 ± 133b 3355 ± 182a
2089 ± 60a 2553 ± 116b 2454 ± 65b 2322 ± 52b
24 ± 0.6a 30 ± 2.1b 29 ± 1.9b 25 ± 1.1a
Mean values within a column with different superscripts (a and b) are significantly different at P < 0.05.
K.N. Chetty et al. / Pathophysiology 11 (2004) 129–131
be more susceptible to lipid peroxidation, and, in principle possibly more atherogenic [15–17]. Considerable controversy still exists as to the effects of dietary fat on mineral metabolism in chicks. It has been reported decreased retention of minerals with increasing dietary fat [18]. In contrast another report showed that increasing dietary fat levels did not increase the requirement for calcium [19]. Another report also observed that neither type nor level of supplemental fat had any effect on bone calcification in chicks [20]. Modifications in calcium and magnesium metabolism observed in certain types of hypertension in man and animals have led to the suggestion that their imbalance could contribute to the appearance of long term variations in blood pressure [21,22] due to their critical role in cardiac and vascular physiology. Feeding allicin (garlic) to rats (100 mg/(kg day)) for 15 days increased the activity of liver lipase and decreased glucose-6-phosphatase activity [23]. The activity of serum and liver enzymes was inhibited by garlic extracts [24]. The changes in mineral concentrations of the liver brought about by the dietary oils and garlic as shown in this study might have significant role on cardiovascular and liver functions.
5. Conclusions In summary, our data show the type of oil and garlic at 2% level in the diet, affect liver contrations of some metals.
Acknowledgements This study was supported by MBRS – Score Program of National Institute of General Medical Sciences, Bethesda, Maryland.
References [1] A.H. Stark, Z. Madar, Olive oil as a functional food: epidemiology and nutritional approaches, Nutr. Rev. 60 (2002) 170–176. [2] A. Trichopoulou, E. Vasilopoulou, Mediterranean diet and longevity, Brit. J. Nutr. 84 (2000) S205–S209. [3] D. Boskou, Olive oil, World Rev. Nutr. Diet. 87 (2000) 56–77. [4] E. Psomidadou, M. Tsimiodou, D. Boskou, Alpha-tocopherol content of greek virgin olive oils, J. Agri. Food. Chem. 48 (2000) 1770–1775. [5] M. Gerber, Olive oil monounsaturated fatty acids and cancer, Cancer Lett. 114 (1997) 91–92.
131
[6] F. Visioli, C. Galli, Olive oil phenols and their potential effects on human health, J. Agri. Food Chem. 46 (1998) 4292–4296. [7] L.D. Lawson, Human medicinal agents from plants in bioactive organosulfur compounds of garlic and garlic products., American Chemical Society, Washington, DC, 1994, pp. 306–340. [8] H. Amagase, T. Moruguchi, S. Kasuga, Comparison of oxidative damage of garlic preparation including enteric-coated garlic powder preparation and allicin-derived compounds on erythrocyte and duodenum, Phytomedicine (2000) 118–132. [9] T. Das, A. Roychoudhury, A. Sharma, G. Talukder, Effects of crude garlic extract on mouse chromosomes in vivo, Food. Chem. Toxicol. 34 (1996) 43–47. [10] S.K. Banerjee, M. Maulik, S.C. Manchanda, A.K. Dinda, T.K. Das, S.K. Maulik, Garlic-induced alteration in rat liver and kidney morphology and associated changes in endogenous antioxidant status, Food Chem. Toxicol. 39 (2001) 793–797. [11] S.M. Grundy, M.D. Denke, Dietary influences on serum lipids and lipoproteins, J. Lipid. Res. 31 (1990) 1149–1172. [12] F.H. Mattson, S.M. Grundy, Comparison of effects of dietary saturated, monounsaturated, and polyunsaturated fatty acids on plasma lipids and lipoproteins in man, J. Lipid Res. 26 (1985) 194–202. [13] E.M.S. Berry, S. Eisenberg, D. Haratz, Y. Stein, Effects of diets rich in monounsaturated fatty acids on plasma lipoproteins. The Jerusalem Nutrition Study: high MUFAS vs high PUFAS, Am. J. Clin. Nutr. 53 (1991) 899–907. [14] P.D. Reaven, S. Parthasarathy, B.J. Grasse, E. Miller, F. Almazan, F.H. Mattson, J.C. Khoo, D. Steinburg, J. Wiztum, Feasibility of using an oleate-rich diet to reduce the susceptibility of low density lipoprotein to oxidative modification in humans, Am. J. Clin. Nutr. 54 (1991) 701–706. [15] P. Reaven, S. Parthasarathy, B.J. Grasse, E. Miller, D. Steinburg, J.L. Witzum, Effects of oleate-rich and linoseate-rich diets on the susceptibility of low density lipoprotein to oxidative modification subjects, J. Clin. Invest. 91 (1993) 668–676. [16] J.L. Witzum, D. Steinburg, Role of oxidized low-density lipoprotein in atherogenesis, J. Clin. Invest. 88 (1991) 1785–1792. [17] D. Steinburg, S. Parthasarathy, T.E. Carew, J.C. Khoo, J.L. Witzum, Beyond cholesterol modification of low-density lipoprotein that increases its atherogenicity, N. Engl. J. Med. 320 (1989) 915–924. [18] C.C. Whitehead, W.A. Dewar, J.N. Downie, Effect of mineral retention in the chick, Br. Poult. Sci. 12 (1971) 249–254. [19] J. Biely, B.E. March, Calcium and Vitamin D in broiler rations, Poult. Sci. 46 (1967) 223–232. [20] J.O. Allen, S. Leeson, R.J. Julian, Effects of dietary levels and types of fat on performance and mineral metabolism of broiler chicks, Poult. Sci. 62 (1983) 2403–2418. [21] G. Leblondel, P. Allain, Altered element concentrations in tissues of spontaneously hypertensive rats, Biomed. Pharmacol. 42 (1988) 121–129. [22] D.A. McCarron, Calcium, magnesium, and phosphorous balance in human and experimental hypertension, Hypertension 4 (1982) 3–27. [23] K.T. Augusti, P.T. Mathew, Effect of allicin on certain enzymes of liver after a short term feeding to normal rats, Experentia 31 (1975) 148–149. [24] E. Bogin, M. Abrams, The effect of garlic extracts on activity of some enzymes, Food Cosmet. Toxicol. 14 (1976) 417–419.
Garlic induced alteration in liver mineral concentrations in corn oil and olive oil fed rats Kothapa N. Chettya,∗ , LeShanna Calahanb , Robert Olivera , Srikrishna N. Chettyc a
Department of Biological Sciences, Grambling State University, Campus Box 4211, Grambling, LA 71245, USA b LSU Health Sciences Center, Shreveport, LA 71130, USA c Baylor College of Medicine, Houston, TX 77030, USA Received in revised form 7 July 2004; accepted 8 July 2004
Abstract This study was undertaken to compare the effects of 2% garlic (G) on liver mineral concentrations in rats fed with corn oil (C) or olive oil (O). Male Sprague-Dawley rats (n = 4 per group) were fed AIN76A semi-purified diets containing either 5% corn oil or 5% olive oil replacing corn oil with or without 2% garlic for 21 days. The analysis of minerals calcium (Ca), phosphorous (P), potassium (K), magnesium (Mg), manganese (Mn), sodium (Na), Sulfur (S), copper (Cu), iron (Fe) and zinc (Zn) of liver were conducted by inductively coupled plasma (ICP) spectroscopic method. In the C fed rats addition of 2% garlic produced significant increase in liver Ca, P, Mg, S, Mn, Cu, and Zn. There was no significant change in Fe, Na and K. In contrast, in olive oil fed rats, 2% garlic diets did not affect Ca, Mg, S, Mn, Na and K concentrations. However, there was significant decrease in liver Cu and Zn concentrations. Also, in O fed control rats liver, Ca, P, Mg, S, Fe, Mn, Cu, and Zn concentrations were significantly increased as compared to C fed control rats. In conclusion, this study describes the interactions between dietary oils and garlic on liver mineral concentrations in rats. © 2004 Elsevier Ireland Ltd. All rights reserved. Keywords: Garlic; Liver minerals; Olive oil; Corn oil
1. Introduction Lower death rates and higher mortality were documented in Mediterranean populations in comparisons with the economically more developed countries of Northern Europe [1,2]. Dietary composition is considered an important environmental factor responsible for these differences in mortality statistics. Olive oil is the primary source of fat in Mediterranean diet and it differs significantly in composition from dietary lipids that are consumed in other populations. Olive oil is composed of 55–85% oleic acid (cis 18:1), tocopherols (5–25 mg/100 g, 95% α-tocopherol), carotenoids (1–2 mg/100 g) phenolic compounds such as oleuropein (20–500 mg/L) and phytosterols (95–185 mg/100 g). Minor components include flavonoids, rutin, leuteolin and squalene [3–6]. ∗ Corresponding author. Tel.: +1 318 274 3136; fax: +1 318 274 3741. E-mail address: [email protected] (K.N. Chetty).
0928-4680/$ – see front matter © 2004 Elsevier Ireland Ltd. All rights reserved. doi:10.1016/j.pathophys.2004.07.002
Garlic (Allium sativum) has been reported to have important dietary and medicinal properties for centuries. Pharmacologically garlic has been suggested to be hypolipidemic, hypoglycemic, anticoagulant, antihypertensive, antimicrobial, anticancer and antitumor, and hepatoprotective, and also act as an immunomodulator and as an antidote for heavy metal poisoning [7]. Recently, organosulfur compounds present in garlic have been shown to have significant antioxidant effects as well. Liver and kidney cells of garlic-fed rats showed inhibiting effects of free radical generation in in vitro conditions [8]. However, some reported systemic toxic effects of garlic are of great concern and suggest that garlic may not be safe at all doses. Excess garlic consumption can cause toxicity, including anemia and gastrointestinal problems [9]. Higher concentrations of garlic extract have been shown to be genotoxic [9] in mice, which is appreciably reduced at lower concentrations. High doses of garlic powder (200 mg/ml) or allicin, isolated from garlic caused considerable cell injury in isolated perfused rat liver [10], which was not observed at
130
K.N. Chetty et al. / Pathophysiology 11 (2004) 129–131
Table 1 AIN-76A purified rodent diet with 2% garlic Ingredients
Weight (g/kg)
Casein dl-Methionine Sucrose Cornstarch Corn oil Cellulose Mineral mix # 200,000 Garlic powder (McCormick) Vitamin mix # 300,050 Choline bitartrate
200 3 480 150 50 50 35 20 10 2
water for 21 days, after which they were anesthetized with 40 mg/kg i.p. sodium pentobarbital and exsanguinated by cardiac puncture. Final body weights of the rats were recorded. Livers were collected and weighed. 2.3. Analytical measurements
a lower dose. There have been very few studies comparing the effects of dietary garlic on liver mineral concentrations in polyunsaturated and monounsaturated fat fed animals. In order to address these issues, the present study was undertaken to examine the effects of dietary garlic on liver mineral concentrations in olive oil versus corn oil fed rats.
The analysis of minerals such as calcium (Ca), phosphorous (P), potassium (K), magnesium (Mg), manganese (Mn), sodium (Na), sulfur (S), copper (Cu), iron (Fe) and zinc (Zn) of livers were conducted by inductively coupled plasma (ICP) spectroscopic method. (Midwest Laboratories, Omaha, Nebraska). The test portion was dry-ashed, treated with HNO3 and dissolved in HCl; elements are determined by ICP emission spectroscopy. 2.4. Statistics All values are reported as mean ± standard error. Twoway ANOVA analysis was used to compare between groups with statistical significance set at P < 0.05.
2. Materials and methods 2.1. Experimental animals
3. Results
The experimental protocol was approved by the Grambling State University Institutional Animal Care and Use Committee. Male Sprague-Dawley rats (175–200 g) (Harlan Sprague-Dawley, Inc. Indianapolis, IN) were obtained from Harlan Inc. (Indianapolis, IN) and housed in a temperature controlled room at 22 ± 2 ◦ C on a 12 h on/off light cycle with lights on at daytime.
3.1. Changes in mineral concentartions in liver
2.2. Diets and experimental protocol Experimental diets were purchased from Dyets, Inc. (Bethlehem, PA). Diet formulations (AIN-76) were identical in composition with the exception of type of fat. Diets contained either 5% corn oil or 5% olive oil replacing corn oil. The compositions of diets are given in Table 1. Garlic extract preparation: Dehydrated garlic processed from pungent varieties of Allivum sativum, which have been cleaned, sliced, dehydrated and ground to powder. The rats were randomly assigned to four diet groups each with four members: (1) corn oil control; (2) corn oil + garlic powder (2%); (3) olive oil control; (4) olive oil + garlic powder (2%). Animals were allowed free access to food and
The results of dietary treatments on the levels of Ca, P, Mg, S, Fe, Mn, Cu and Zn in liver are shown in Table 2. The addition of 2% garlic to the corn oil diet have significantly elevated Ca, P, Mg, S, Mn, Cu and Zn levels. As compared to the C control diet Ca, P, Mg, S, Fe, Mn, Cu and Zn levels were significantly increased in O fed rats. The addition of 2% garlic to the olive oil diet did not change Ca, Mg, Mn and S levels, but decreased the levels of Cu and Zn. No significant differences of either two type of oil or the presence of 2% garlic extract was observed on Na and K levels. No significant differences of either type of oil or the presence of 2% garlic extract was observed on final body weights or liver weights.
4. Discussion Diets enriched in polyunsaturated fatty acids are considered to be beneficial because of their hypocholesterolemic effects [11,12]. However, these diets lead to LDL particles enriched in polyunsaturated fatty acids [13,14], which should
Table 2 Liver mineral concentrations (g/g) in corn oil and olive oil fed rats Diets
Ca
Cu
Fe
Mg
Mn
P
S
Zn
Corn oil control Corn oil + garlic Olive oil control Olive oil + garlic
23 ± 4.0a 37± 3.3b 36 ± 1.7b 36 ± 2.4b
4.7 ± 0.09a 5.6 ± 0.35b 5.6 ± 0.34b 4.7 ± 0.26a
92 ± 7a 111 ± 11a 145 ± 10b 120 ± 14b
195 ± 6.2a 257 ± 13.8b 238 ± 8.0b 230 ± 15.4b
1.9 ± 0.17a 2.9 ± 0.1b 2.4 ± 0.09b 2.4 ± 0.19b
2878 ± 272a 3788 ± 272b 3517 ± 133b 3355 ± 182a
2089 ± 60a 2553 ± 116b 2454 ± 65b 2322 ± 52b
24 ± 0.6a 30 ± 2.1b 29 ± 1.9b 25 ± 1.1a
Mean values within a column with different superscripts (a and b) are significantly different at P < 0.05.
K.N. Chetty et al. / Pathophysiology 11 (2004) 129–131
be more susceptible to lipid peroxidation, and, in principle possibly more atherogenic [15–17]. Considerable controversy still exists as to the effects of dietary fat on mineral metabolism in chicks. It has been reported decreased retention of minerals with increasing dietary fat [18]. In contrast another report showed that increasing dietary fat levels did not increase the requirement for calcium [19]. Another report also observed that neither type nor level of supplemental fat had any effect on bone calcification in chicks [20]. Modifications in calcium and magnesium metabolism observed in certain types of hypertension in man and animals have led to the suggestion that their imbalance could contribute to the appearance of long term variations in blood pressure [21,22] due to their critical role in cardiac and vascular physiology. Feeding allicin (garlic) to rats (100 mg/(kg day)) for 15 days increased the activity of liver lipase and decreased glucose-6-phosphatase activity [23]. The activity of serum and liver enzymes was inhibited by garlic extracts [24]. The changes in mineral concentrations of the liver brought about by the dietary oils and garlic as shown in this study might have significant role on cardiovascular and liver functions.
5. Conclusions In summary, our data show the type of oil and garlic at 2% level in the diet, affect liver contrations of some metals.
Acknowledgements This study was supported by MBRS – Score Program of National Institute of General Medical Sciences, Bethesda, Maryland.
References [1] A.H. Stark, Z. Madar, Olive oil as a functional food: epidemiology and nutritional approaches, Nutr. Rev. 60 (2002) 170–176. [2] A. Trichopoulou, E. Vasilopoulou, Mediterranean diet and longevity, Brit. J. Nutr. 84 (2000) S205–S209. [3] D. Boskou, Olive oil, World Rev. Nutr. Diet. 87 (2000) 56–77. [4] E. Psomidadou, M. Tsimiodou, D. Boskou, Alpha-tocopherol content of greek virgin olive oils, J. Agri. Food. Chem. 48 (2000) 1770–1775. [5] M. Gerber, Olive oil monounsaturated fatty acids and cancer, Cancer Lett. 114 (1997) 91–92.
131
[6] F. Visioli, C. Galli, Olive oil phenols and their potential effects on human health, J. Agri. Food Chem. 46 (1998) 4292–4296. [7] L.D. Lawson, Human medicinal agents from plants in bioactive organosulfur compounds of garlic and garlic products., American Chemical Society, Washington, DC, 1994, pp. 306–340. [8] H. Amagase, T. Moruguchi, S. Kasuga, Comparison of oxidative damage of garlic preparation including enteric-coated garlic powder preparation and allicin-derived compounds on erythrocyte and duodenum, Phytomedicine (2000) 118–132. [9] T. Das, A. Roychoudhury, A. Sharma, G. Talukder, Effects of crude garlic extract on mouse chromosomes in vivo, Food. Chem. Toxicol. 34 (1996) 43–47. [10] S.K. Banerjee, M. Maulik, S.C. Manchanda, A.K. Dinda, T.K. Das, S.K. Maulik, Garlic-induced alteration in rat liver and kidney morphology and associated changes in endogenous antioxidant status, Food Chem. Toxicol. 39 (2001) 793–797. [11] S.M. Grundy, M.D. Denke, Dietary influences on serum lipids and lipoproteins, J. Lipid. Res. 31 (1990) 1149–1172. [12] F.H. Mattson, S.M. Grundy, Comparison of effects of dietary saturated, monounsaturated, and polyunsaturated fatty acids on plasma lipids and lipoproteins in man, J. Lipid Res. 26 (1985) 194–202. [13] E.M.S. Berry, S. Eisenberg, D. Haratz, Y. Stein, Effects of diets rich in monounsaturated fatty acids on plasma lipoproteins. The Jerusalem Nutrition Study: high MUFAS vs high PUFAS, Am. J. Clin. Nutr. 53 (1991) 899–907. [14] P.D. Reaven, S. Parthasarathy, B.J. Grasse, E. Miller, F. Almazan, F.H. Mattson, J.C. Khoo, D. Steinburg, J. Wiztum, Feasibility of using an oleate-rich diet to reduce the susceptibility of low density lipoprotein to oxidative modification in humans, Am. J. Clin. Nutr. 54 (1991) 701–706. [15] P. Reaven, S. Parthasarathy, B.J. Grasse, E. Miller, D. Steinburg, J.L. Witzum, Effects of oleate-rich and linoseate-rich diets on the susceptibility of low density lipoprotein to oxidative modification subjects, J. Clin. Invest. 91 (1993) 668–676. [16] J.L. Witzum, D. Steinburg, Role of oxidized low-density lipoprotein in atherogenesis, J. Clin. Invest. 88 (1991) 1785–1792. [17] D. Steinburg, S. Parthasarathy, T.E. Carew, J.C. Khoo, J.L. Witzum, Beyond cholesterol modification of low-density lipoprotein that increases its atherogenicity, N. Engl. J. Med. 320 (1989) 915–924. [18] C.C. Whitehead, W.A. Dewar, J.N. Downie, Effect of mineral retention in the chick, Br. Poult. Sci. 12 (1971) 249–254. [19] J. Biely, B.E. March, Calcium and Vitamin D in broiler rations, Poult. Sci. 46 (1967) 223–232. [20] J.O. Allen, S. Leeson, R.J. Julian, Effects of dietary levels and types of fat on performance and mineral metabolism of broiler chicks, Poult. Sci. 62 (1983) 2403–2418. [21] G. Leblondel, P. Allain, Altered element concentrations in tissues of spontaneously hypertensive rats, Biomed. Pharmacol. 42 (1988) 121–129. [22] D.A. McCarron, Calcium, magnesium, and phosphorous balance in human and experimental hypertension, Hypertension 4 (1982) 3–27. [23] K.T. Augusti, P.T. Mathew, Effect of allicin on certain enzymes of liver after a short term feeding to normal rats, Experentia 31 (1975) 148–149. [24] E. Bogin, M. Abrams, The effect of garlic extracts on activity of some enzymes, Food Cosmet. Toxicol. 14 (1976) 417–419.