Tables index

From

Garlic Oil Nanoparticles: A Novel Approach to Enhancing Hepatoprotective Effects and Antioxidant Capacity in Food Science

Yousif A. Elhassaneen, Mai A Gharib, Hesham H. Saad, Dina E. Muhammad

American Journal of Food and Nutrition. 2025, 13(5), 164-178 doi:10.12691/ajfn-13-5-2
  • Table 1. Chemical properties of normal and nano garlic oil
  • Table 2. Antioxidant activity of normal and nano garlic oil
  • Table 3. Antimicrobial effect of normal and nano garlic oil
  • Table 4. Effect of four weeks treatment with normal and nanoparticles garlic oils on BWG, FI and FER of hepatotoxic rats induced by CCl4*
  • Table 5. Effect of four weeks treatment with normal and nanoparticles garlic oils on liver functions of hepatotoxic rats induced by CCl4*
  • Table 6. Effect of four weeks treatment with normal and nanoparticles garlic oils on اhepatic glutathione fractions of hepatotoxic rats induced by CCl4*
  • Table 7. Effect of four weeks treatment with normal and nanoparticles garlic oils on hepatic reactive oxygen species and malondialdehyde content of hepatotoxic rats induced by CCl4*
  • Table 8. Impact of incorporating normal and nano garlic oil on the acid value (AV) of mayonnaise stored at room temperature over a 30-day period*
  • Table 9. Impact of incorporating normal and nano garlic oil on the peroxide value (PV) of mayonnaise stored at room temperature over a 30-day period*
  • Table 10. Impact of incorporating normal and nano garlic oil on the sensory evaluation of mayonnaise stored at room temperature over a 30-day period*