Garlic Increases Antioxidant Levels in Diabetic and Hypertensive Rats Determined by a Modified Peroxidase Method

<table>Antioxidant levels in diabetic rats. Normal, untreated (control) diabetic and garlic-treated diabetic (diabetic garlic) rats were assessed for antioxidant status (TEAC) 1 week after STZ-injection (Post-STZ) and 3 weeks after treatment. (1) Total antioxidants in normal rats are significantly hgher than in diabetic rats 3 days after induction of diabetes with STZ (<i>P</i> &lt; .05). (2) Total antioxidants in normal rats are significantly higher than in diabetic control rats after 3 weeks (<i>P</i> &lt; .05). (3) Total antioxidants in diabetic control rats are significantly lower than in garlic-treated diabetic rats after 3 weeks of garlic treatment (<i>P</i> &lt; .05).</table>

Evidence-Based Complementary and Alternative Medicine

fig2

Figure 2

Figure 2: Garlic Increases Antioxidant Levels in Diabetic and Hypertensive Rats Determined by a Modified Peroxidase Method 