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

<table>Antioxidant levels in hypertensive rats. Normal, untreated (control) hypertensive and garlic-treated hypertensive rats were assessed for antioxidant status (TEAC) before and 3 weeks after treatment.  (1) Total antioxidants in normotensive rats are significantly higher than in hypertensive rats (<i>P</i> &lt; .05). (2) Total antioxidants in hypertensive rats at time zero are significantly higher than hypertensive rats after 3 weeks (<i>P</i> &lt; .05). (3) Total antioxidants in untreated hypertensive rats are significantly lower than garlic-treated hypertensive rats after 3 weeks of garlic treatment (<i>P</i> &lt; .05).</table>

Evidence-Based Complementary and Alternative Medicine

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Figure 3: Garlic Increases Antioxidant Levels in Diabetic and Hypertensive Rats Determined by a Modified Peroxidase Method 