Hypotensive effect of extract of macerated garlic (Allium sativum) for 18 weeks in an in vivo experimental model

David Chaupis-Meza, Juan Rojas, Manuel Gasco, Gustavo F. Gonzales

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

4 Citas (Scopus)

Resumen

© 2014, Instituto Nacional de Salud. All rights reserved. Objectives. Determine whether macerated extract of garlic (Allium sativum) for 18 weeks is equal to or better than Captopril in its hypotensive effect in rats. Materials and methods. We performed an experimental in vivo study with Holtzman male rats divided into five groups using 100, 500 and 1,000 mg kg of garlic extract, Captopril 100 mg/kg and a vehicle group. 50 mg/kg L-NAME (NG-nitro-L-arginine methyl ester) was administered intraperitoneally which elevated blood pressure after the third day. Statistical analysis consisted of Student’s t-test for paired means, ANOVA and Scheffe multiple comparison. Results. The macerated garlic extracted by a hydroalcoholic process administered for 18 weeks resulted in a decrease in blood pressure in experimental animals. In the analysis of treatments on mean arterial pressure (MAP), significant differences were obtained after the third day. The comparison of the MAP final versus MAP basal (no difference in averages) and the hypotensive effect (%) were: garlic-100 (p=0.008), 59.8%; ajo-500 (p=0.021), 80.6%; garlic-1000 (p=0.034), 88.5%; captopril (p=0.437), 99.9%; and vehicle-only (p=0.001), 0%. Conclusions. The macerated garlic given for an 18-week period effectively produced a hypotensive effect in rats with hypertension induced by L-NAME.
Idioma originalInglés estadounidense
Páginas (desde-hasta)461-466
Número de páginas6
PublicaciónRevista Peruana de Medicina Experimental y Salud Publica
EstadoPublicada - 1 ene 2014

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