|
KMID : 1161420120150050435
|
|
Journal of Medicinal Food
2012 Volume.15 No. 5 p.435 ~ p.440
|
|
|
High Temperature- and High Pressure-Processed Garlic Improves Lipid Profiles in Rats Fed High Cholesterol Diets
|
|
Sohn Chan-Wok
Kim Hyun-Ae
You Bo-Ram
Kim Min-Jee
Kim Hyo-Jin
Lee Ji-Yeon
Sok Dai-Eun
Kim Jin-Hee
Lee Kun-Jong
Kim Mee-Ree
|
|
|
Abstract
|
|
|
|
Garlic protects against degenerative diseases such as hyperlipidemia and cardiovascular diseases. However, raw garlic has a strong pungency, which is unpleasant. In this study, we examined the effect of high temperature/high pressure-processed garlic on plasma lipid profiles in rats. Sprague?Dawley rats were fed a normal control diet, a high cholesterol (0.5% cholesterol) diet (HCD) only, or a high cholesterol diet supplemented with 0.5% high temperature/high pressure-processed garlic (HCP) or raw garlic (HCR) for 10 weeks. The body weights of the rats fed the garlic-supplemented diets decreased, mostly because of reduced fat pad weights. Plasma levels of total cholesterol (TC), low-density lipoprotein cholesterol, and triglyceride (TG) in the HCP and HCR groups decreased significantly compared with those in the HCD group. Additionally, fecal TC and TG increased significantly in the HCP and HCR groups. It is notable that no significant differences in plasma or fecal lipid profiles were observed between the HCP and HCR groups. High temperature/high pressure-processed garlic contained a higher amount of S-allyl cysteine than raw garlic (P<.05). The results suggest that high temperature/high pressure-processed garlic may be useful as a functional food to improve lipid profiles.
|
|
|
KEYWORD
|
|
|
S-allyl cysteine, high temperature/high pressure-processed garlic, plasma lipid profiles
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|