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Effect of Garlic with Different Processing on Lipid Metabolism in 1% Cholesterol Fed Rats

처리조건을 달리한 마늘 첨가식이가 1% 콜레스테롤 급여 흰쥐의 지질대사에 미치는 영향

  • Kang, Min-Jung (Namhaegun Agricultural Technology Center) ;
  • Lee, Soo-Jung (Dept. of Foods and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Shin, Jung-Hye (Dept. of Hotel Culinary Arts & Bakery, Namhae College) ;
  • Kang, Shin-Kwon (Division of Food Science, Jinju International University) ;
  • Kim, Jeong-Gyun (Faculty of Marine Bioscience, Gyeongsang National University) ;
  • Sung, Nak-Ju (Dept. of Foods and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University)
  • 강민정 (남해군 농업기술센터) ;
  • 이수정 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 신정혜 (남해전문대학 호텔조리제빵과) ;
  • 강신권 (진주국제대학교 식품과학부) ;
  • 김정균 (경상대학교 해양생물이용학부) ;
  • 성낙주 (경상대학교 식품영양학과.농업생명과학연구원)
  • Published : 2008.02.29

Abstract

This study was designed to investigate the effect on treatments of garlic and the improvement of lipids in dietary-induced hyperlipidemic rats. Rats were administrated 1% cholesterol to induce hyperlipidemia and were fed diets containing fresh garlic powder (FGP), steamed garlic powder (SGP) and black garlic powder (BGP) by 3% (w/w) for 4 weeks. Body weight gain and food efficiency was not significantly different between control and garlic powder fed groups. Liver weight was significantly higher in control and SGP fed groups. Blood glucose was decreased in FGP and BGP fed groups than control group. The concentration of total lipid was significantly decreased in BGP group. Total cholesterol and triglyceride of serum were significantly lower in garlic powder fed groups than control group. HDL-cholesterol was significantly higher, LDL-, and VLDL-cholesterol were significantly lower in the garlic powder fed groups than the control group. Activities of serum GOT was lower in SGP fed group than control group. Total hepatic lipid and cholesterol concentration were conspicuously decreased by garlic powder fed groups. TBARS concentration of liver was significant different for the added garlic powder administration. Antioxidant activity of liver tended to increase in garlic powder fed groups compared with control group. In this result, we suggest the preventive effect of black garlic against the atherosclerotic process and the improvement of hyperlipidemia through the removal of cholesterol.

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