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KMID : 1024620130330020276
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Food Science of Animal Resources
2013 Volume.33 No. 2 p.276 ~ p.280
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Effect of Garcinia cambogia Extract-containing Dip-sauce for Meat on Lipid Accumulation and Body Weight Reduction in Rats Fed High-fat Diet
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Kang Eun-Sil
Hwang Jung-Seok
Kim Min-Hwa
Kim Hye-Jung
Lee Chang-Kwon
Seo Han-Geuk
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Abstract
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Obesity, the leading metabolic disease, is a prevalent health problem in industrialized countries and is closely associated with coronary heart disease, hypertension, diabetes, and even cancer. In this study, we investigated the effects of dip-sauce for meat containing Garcinia cambogia extract (GC) on the lipid accumulation and body weight reduction in rats fed high-fat diet for three months. Eighteen Sprague Dawley male rats of five-week-old were randomly assigned to one of three groups; normal chew diet (NCD) group, high-fat diet plus GC-noncontaining dip-sauce (HFD) group, and HFD plus GC-containing dip-sauce (HFD+GC) group. Co-administration of GC-containing dip-sauce (5 g/kg body weight/day) with HFD significantly attenuated cumulative body weight gain, compared with NCD or HFD groups. Both epididymal and perirenal fat pad weights in the HFD plus GC group were significantly lower than those of HFD or NCD groups. Administration of GC-containing dip-sauce also resulted in significant reduction in the serum levels of total cholesterol, total lipid, and triglyceride, compared with NCD or HFD groups. Thus, GC-containing dip-sauce confers beneficial effects to pathological states associated with metabolic disorder via its anti-obesity and lipid lowering properties.
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KEYWORD
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anti-obesity, Garcinia cambogia, lipid accumulation, high-fat diet
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