Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health
In the investigation 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 simultaneous feeding of garlic protein (GP) or soy protein (SP) (500 mg/kg body weight/day for 45 days), GP feeding showed a better effect than SP in lowering serum and heart total cholesterol, and in maintaining GPx at near normal level, while SP feeding showed a better effect in lowering serum FFA level and maintaining GR 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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