Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health
In the study of 'Antiatherogenic and antiperoxidative effects of garlic and soy proteins in alcohol fed rats" by Rajasree CR, Rajmohan T, Augusti KT., posted in US National Library of Medicine National Institutes of Health, researchers found that GP(garlic proteins) feeding showed a better effect than SP(soy proteins) in lowering serum and heart total cholesterol, and in maintaining GPx( glutathione peroxidase) at near normal level, while SP feeding showed a better effect in lowering serum FFA(free fatty acid) level and maintaining GR(glutathione reductase) activity at near normal level. In suppressing incorporation of labeled acetate into serum cholesterol, GP feeding showed a better effect than SP. Antiatherogenic and antiperoxidative effects of these proteins may be due to lower lysine/arginine ratio.
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