Figure 1

Effect of extracts of spices on malondialdehyde content in hypercholesterolemia-induced oxidative stress in rat tissues. ^aValues are means ± SD (n=6). ^bBars with different superscripts within the same tissues are significantly different at p<0.05. ^cMalondialdehyde is expressed per milligram of protein. ^dGrp 1- control, Grp 2- hypercholesterolemic diet, Grp 3- hypercholesterolemic diet + garlic, Grp 4- hypercholesterolemic diet + ginger, Grp 5- hypercholesterolemic diet + pepper, Grp 6- hypercholesterolemic diet + mixture.