Evaluation of garlic oil in nano-emulsified form: Optimization and its efficacy in high-fat diet induced dyslipidemia in Wistar rats
作者： Gokulakannan Ragavan , Yuvashree Muralidaran , Badrinathan Sridharan , Rajesh Nachiappa Ganesh , Pragasam Viswanathan
DOI: 10.1016/J.FCT.2017.04.019
关键词: Garlic Oil 、 Pulmonary surfactant 、 Ultrasonic emulsification 、 Pharmacology 、 Acute toxicity 、 Oral administration 、 High fat diet 、 Dyslipidemia 、 Chemistry 、 Food science 、 Toxicity
摘要: Abstract Garlic oil nanoemulsion was formulated using ultrasonic emulsification and the optimized garlic ratio (1:2) of oil: surfactant showed spherical, with tiny droplet size 24.9 ± 1.11 nm. It observed that prepared has zeta potential of −42.63 ± 1.58 mV a low polydispersity index 0.2 ± 0.09 excellent stability. The formulation subjected to in vivo acute sub-acute toxicity. In toxicity study, single oral administration 18.63 ml nanoemulsion/kg resulted in immediate mortality. However, (0.46 ml/kg) tween 80 (0.5 ml/kg) administered rats did not exhibit any no changes hematological histological parameters. Further, both preventive curative studies were evaluated high-fat diet fed dyslipidemic Wistar rats. groups significant effect reducing levels lipid profiles (p
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