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The In Vivo Biochemical and Oxidative Change by Garlic and Ezetimibe Combination in Hypercholesterolemic Mice

Author Affiliations

  • 1Department of Biochemistry, Afzalipour School of Medicine, Kerman University of Medical Sciences, Kerman, IRAN
  • 2 Physiology Research Centre, Afzalipour School of Medicine, Kerman University of Medical Sciences, Kerman, IRAN
  • 3 Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran,
  • 4 IRAN Department of Health,University of Medical science, Kermanshah, IRAN
  • 5 Department of Laboratory Sciences, Para-medical Faculty, University of Medical science, Kermanshah, IRAN
  • 6 Sabzevar University of Medical Sciences, Sabzevar, IRAN
  • 7 Department of Biochemistry, Medical School, Hamadan University of Medical Sciences, Hamadan, IRAN
  • 8 Research Center for Molecular Medicine, Hamadan University of and Medical Sciences, Hamadan, IRAN
  • 9 Student Research Committee, Faculty of Medicine, Hamadan University of Medical Sciences, Hamadan, IRAN

Int. Res. J. Biological Sci., Volume 3, Issue (4), Pages 47-51, April,10 (2014)

Abstract

Male mice were randomly divided to 5 groups (n=8): group 1: hypercholesterolemic diet, 2: garlic, 3: ezetimibe, 4: garlic plus ezetimibe, and 5: chow only. After one month mice were anesthetized and sacrificed. Lipid profiles and liver enzymes were measured enzymatically. Activity of serum super oxide dismutase (SOD) was determined by the Misra and Fridovich method. Activities of CAT and Reduced glutathione (GSH) were measured using the Aebi and Beutler E, methods respectively. Amount of fasting blood glucose significantly reduced in this combination (p0.001), and ezetimibe group (p0.05). Serum levels of LDL-C and total cholesterol significantly decreased in ezetimibe (p0.05), garlic (p0.05), and combination of garlic and ezetimibe groups (p0.001). TG and VLDL-C markedly decreased in garlic and combination of garlic and ezetimibe groups (p0.05). The atherogenic index (AI), non-HDL-C and LDL/HDL ratio markedly decreased in combination group compared with the hypercholesterolemic mice (p0.01). Serum ALT (p0.05), AST (p 0.05), and GGT (p 0.01) were significantly reduced in garlic (p0.05), ezetimibe (p0.05) and combination groups compared with the hypercholesterolemic mice (p 0.01). The activity of SOD, Catalase and GSH levels were markedly increased in garlic (p0.05) and ezetimibe (p0.05) and combination of garlic and ezetimibe groups (p0.001) compared with hypercholesterolemic mice. Coadministration of garlic and ezetimibe related with a noteworthy improvement in cardiovascular and diabetes risk factors. More experiment might be required to show the efficacy and safety of garlic and ezetimibe coadministration.

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