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. 2016 Jan 19;16:17. doi: 10.1186/s12906-016-0992-5

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© Thomson et al. 2016

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 4 — Dose response of aged garlic extract (AGE) on serum total cholesterol and triglycerides in diabetic rats. AGE at doses of 100 mg/kg, 300 mg/kg and 600 mg/kg were administered IP to diabetic rats for 8 weeks abbreviated as AGE100-D, AGE300-D and AGE600-D, respectively. Diabetic control rats (CD) and normal control rats (CN) were administered normal saline. Serum total cholesterol and triglyceride levels were measured at the conclusion of the treatment period (8 weeks). a = significantly increased compared to normal saline rats; b = significantly decreased compared to diabetic control; c = not significantly different from diabetic control