Antioxidant status of red blood cells and liver in hypercholesterolemic rats fed hypolipidemic spices.

Animal studies were carried out to examine the beneficial influence of known hypolipidemic spice principles--curcumin, capsaicin, and garlic--on the antioxidant status of red blood cells and liver under induced hypercholesterolemic conditions. Groups of experimental rats rendered hypercholesterolemic were maintained on curcumin (0.2%)/capsaicin (0.015… CONTINUE READING