الفهرس 
Hyperlypidimia.Only 14 pages are availabe for public view
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Abstract
The present research was designed to study the affect of garlic and onion on hyperlipidemia (high concentration of blood lipids). In exprimental animals (rats).
Ethanolic and water extracts of both garlic and onion, were used to clarifing their reducing blood fats on white albino mal rats after they developed increased blood fat levels.
The following pionts have been studied:
* The chemical composition of garlic and onion.
* Processing both ethanolic extract and water extract as well as dried plant powder for both garlic and onion.
* Tratment with different concentrations of (these extracts and powders) to experimental rats with high blood fat concentrations
The chemical composition of garlic and onion:
The dried garlic contain carbohydrates 49, fat 2.66, protein 30.64, fiber 5.75, ash 3.45, total phenolat 49.17 and total flavonides 18.25 mg /100 g of dry weight.
* Garlic also contained 15 phenolic compounds, of which there were a high percentage Perugalol 488, meresitin 244, and camferol 145 mg/kg.
* The dried onion contain carbohydrates 70, fat 1.43, protein 7.35, fiber 7.91, ash 2.91, total phenolic 35.23, total flavonoids 23.81 mg /100 g, of plant dry weight.
* Onion also contained 17 phenolic compounds, of which there were a high percentage of benzoic acid 905, caticol 649, risvertol 425, perogalol 157, and naringinin 96 mg/kg.
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* Biochemical assessment of garlic and onion:
* Rats were divided into 14 groups (5 male albino rats in each group).
* All groups of experimental rats were fed on a high-fat diet (HFD) to cause an increasing in blood fats profile except the negative control group (fed on normal diet).
Rats were divided into groups as:
* group 1 negative control continued to be fed on a balanced diet throughout the experiment without any treatment.
* group 2 positive control continued to be fed on high fat diet throughout the experiment without any treatment.
* Groups 3 and 4 have been added 2 % and 4 % garlic air dried powder respectively in the experimental diet.
* Groups 5 and 6 have been ingested one ml of 1 g/L and 2 g/L of garlic ethanolic extract respectively.
* Groups 7 and 8 have been ingested one ml of 1 g/L and 2 g/L garlic water extract respectively.
* Groups 9 and 10 were added 2 % and 4 % of onion air dried powder respectively in the experimental diet.
* Groups 11 and 12 have been ingested one ml of 1 g/L and 2 g/L of onion ethanolic extract respectively.
* Groups 13 and 14 have been ingested one ml of 1 g/L and 2 g/L of onion water extract respectively.