Effect of Garlic on Serum Lipids Profiles and Leptin in Rats Fed High Fat Diet

  • Kang, Soon-Ah (Department of Fermented Food Science, Seoul University of Venture & Information) ;
  • Shin, Ho-Jung (Department of Fermented Food Science, Seoul University of Venture & Information, Department of Molecular Biotechnology, Bio/Molecular Informatics Center, Konkuk University) ;
  • Jang, Ki-Hyo (Department of Food & Nutrition, Kangwon University) ;
  • Choi, Sung-Eun (Department of Fermented Food Science, Seoul University of Venture & Information) ;
  • Yoon, Kyung-Ah (Department of Fermented Food Science, Seoul University of Venture & Information) ;
  • Kim, Jin-Sook (Department Agriproduct Processing, Rural Resources Development Institute) ;
  • Chun, Hye-Kyung (Department Agriproduct Processing, Rural Resources Development Institute) ;
  • Lim, Yoong-Ho (Department of Molecular Biotechnology, Bio/Molecular Informatics Center, Konkuk University)
  • Published : 2006.03.01


Although garlic has been reported to have impressive effects in lowering serum lipids, there have been controversial evaluations on these effects. To find the potential fator causing the inconsistency in the previous studies, we examined the effects of two types of garlic according to the producing-area (hangihyung garlic, nangihyung garlic) on serum lipid profiles and leptin level. Thirthy six of 4 wk old Sprague Dawley male rats fed high fat diet (40% of calories as fat) for 6 wks to induce obesity, and subsequently fed 5% garlic powder supplemented (HF+H: hangihyung garlic powder, HF+N: nangihyung garlic powder) high fat diets (w/w) for further 5 wk. For the comparison, normal control group fed AIN-76A diet (11.7% of calories as fat). Supplementation with hangihyung and nangihyung garlic resulted in a significant reduction of high fat induced body weight gain, white fat (i.e., epididymal, visceral and peritoneal fat) development, adipocyte hypertrophy and the development of hyperinsulinemia and hyperliptinemia. Serum triglyceride and total cholesterol level was greatly reduced by hangihyung garlic supplementation (p<0.05). The HDL-cholesterol level was increased by dietary hangihyung and nangihyung garlic. There were slight non-significant decreases in triglyceride and total cholesterol of HF+N group as compared to those of HF group. Leptin level of HF+H group was found to be significantly lower than HF group (p<0.05). There was no significant difference among N group and HF+N group. These results suggest that hangihyung garlic may lead to the higher activity in improving lipid profiles than nangihyung garlic. Whether the hypolipidemic effect of garlic increases in a species-dependent has yet to be determined and awaits further research.


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