|
KMID : 0380620080400020215
|
|
Korean Journal of Food Science and Technology
2008 Volume.40 No. 2 p.215 ~ p.219
|
|
|
Physiological Activity/Nutrition : Effects of Complex Food Ingredient Composed of Garlic and Fermented Soybean Hypocotyl on the Serum Lipid Profiles of the Rats Fed High-Fat Diet
|
|
Choi Hyung-Taek
Kim Eui-Su
Ham Seung-Shi
Park Seung-Yong
Chung Ha-Yull
|
|
|
Abstract
|
|
|
|
Garlic that has been reacted with fermented soybean hypocotyl, termed Bio-Garlic, contains 6 times more allithiamine than garlic alone, and it was prepared as a complex food ingredient. To examine the effects of Bio-Garlic on obesity and hyperlipidemia, rats were fed a high-fat diet for 8 weeks. Bio-Garlic arrested increases in body weight without affecting feed intake in the rats. The Bio-Garlic also lowered serum levels of total cholesterol and triglycerides, while increased serum HDL-cholesterol levels. The atherogenic index of the Bio-Garlic treated group decreased, suggesting that Bio-Garlic has the potential to be marketed as a functional health food ingredient with beneficial effects on the circulatory system.
|
|
|
KEYWORD
|
|
|
garlic, allithiamine, high-fat diet, serum Lipid profiles, functional health food ingredient
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|