Garlic and Onion Attenuates Vascular Inflammation and Oxidative Stress in Fructose-Fed Rats

This study evaluates the antioxidant and the anti-inflammatory properties of garlic (G) and onion (O) in fructose-fed rats (FFR). Thirty-day-old male Wistar rats were assigned to control (C), F (10% fructose in drinking water), F+T (tempol 1 mM as control antioxidant), F+G, and F+O. Aqueous G and O...

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Detalles Bibliográficos
Autores principales: Vazquez-Prieto, Marcela Alejandra, Rodriguez Lanzi, Cecilia, Lembo, Carina, Galmarini, Claudio Rómulo, Miatello, Roberto Miguel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2011
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3163016/
https://www.ncbi.nlm.nih.gov/pubmed/21876795
http://dx.doi.org/10.1155/2011/475216

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3163016/
https://www.ncbi.nlm.nih.gov/pubmed/21876795
http://dx.doi.org/10.1155/2011/475216

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