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Figure 1 | Biological Research

Figure 1

From: Selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental rats

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.

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