1. Volume 9, Issue 3, Pages 127-132 (May 2003)
Garlic attenuates hypercholesterolemic risk factors in olive oil fed rats and high cholesterol fed rats 
Kothapa N. Chetty, LeShanna Calahan, Katrina C. Harris, Waneene Dorsey, Dagne Hill, SriKrishna Chetty, Sushil K. Jain 
Pathophysiology 
Volume 9, Issue 3, Pages (May 2003)
DOI: /S (03)

2. Fig. 1
Effects of cholesterol and/or garlic supplementation on serum total cholesterol in rats fed an AIN-76 diet containing 5% corn oil or 5% olive oil for 21 days. 1–6 vs. 7, 7 vs. 9 are significant (P<0.05).
Pathophysiology 2003 9, DOI: ( /S (03) )

3. Fig. 2
Effects of cholesterol and/or garlic supplementation on serum LDL cholesterol levels in rats fed an AIN-76 diet containing 5% corn oil or 5% olive oil for 21 days. 1–6 vs. 7, 7 vs. 9 are significant (P<0.05).
Pathophysiology 2003 9, DOI: ( /S (03) )

4. Fig. 3
Effects of cholesterol and/or garlic supplementation on serum HDL cholesterol levels in rats fed an Ain-76 diet containing 5% corn oil or 5% olive oil for 21 days. 2 vs. 3, 3 vs. 4, 7 vs. 8, 8 vs. 9 are significant (P<0.05).
Pathophysiology 2003 9, DOI: ( /S (03) )

5. Fig. 4
Effects of cholesterol and/or garlic supplementation on serum triglyceride levels in rats fed an AIN-76 diet containing 5% corn oil or 5% olive oil for 21 days.
Pathophysiology 2003 9, DOI: ( /S (03) )

6. Fig. 5
Effects of cholesterol and/or garlic supplementation on LDL/HDL ratio levels in rats fed an AIN-76 diet containing 5% corn oil or 5% olive oil for 21 days. 1–6 vs. 7, 7 vs. 8, 9 vs. 8 are significant (P<0.05).
Pathophysiology 2003 9, DOI: ( /S (03) )