Effects of Complex Food Ingredient Composed of Garlic and Fermented Soybean Hypocotyl on the Serum Lipid Profiles of the Rats Fed High-Fat Diet

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...

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Published inKorean Journal of Food Science and Technology Vol. 40; no. 2
Main Authors Choi, H.T. (Shinwon Food Industry Co., Ltd., Hwaseong, Republic of Korea), Kim, E.S. (Shinwon Food Industry Co., Ltd., Hwaseong, Republic of Korea), Ham, S.S. (Kangwon National University, Chuncheon, Republic of Korea), Park, S.Y. (Konkuk University, Seoul, Republic of Korea), E-mail: paseyo@konkuk.ac.kr, Chung, H.Y. (Hankyong National University, Ansung, Republic of Korea)
Format Journal Article
LanguageKorean
Published 01.04.2008
Subjects
AIL
AJO
allithiamine
functional health food ingredient
GARLIC
high-fat diet
serum lipid profiles
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Summary: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.
Bibliography:2009001844
Q01
ISSN:0367-6293