Amelioration of Single Clove Black Garlic Aqueous Extract on Dyslipidemia and Hepatitis in Chronic Carbon Tetrachloride Intoxicated Swiss Albino Mice

<div>Fermentation process of single black garlic. In brief, whole bulbs of single clove garlics were fermented at 75°C in relative humidity 90% for 20 days until they obtained the particular black color. The representative samples were collected after 5 days (a), 10 days (b), 15 days (c), and 20 days (d).</div>

International Journal of Hepatology

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Figure 1: Amelioration of Single Clove Black Garlic Aqueous Extract on Dyslipidemia and Hepatitis in Chronic Carbon Tetrachloride Intoxicated Swiss Albino Mice 

Figure 1 | Amelioration of Single Clove Black Garlic Aqueous Extract on Dyslipidemia and Hepatitis in Chronic Carbon Tetrachloride Intoxicated Swiss Albino Mice 