Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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The Effect of Garlic on Serum Component of Cholesterol-fed Rats

마늘(Allium sativum L.)이 콜레스테롤을 투여한 흰쥐의 혈청 성분에 미치는 영향

  • Kim, Man-Su (Dept. of Food and Nutrition, Myong Ji University) ;
  • Kim, Song-Chon (Dept. of Food and Nutrition, Myong Ji University) ;
  • Lee, In-Shil (Dept. of Food and Nutrition, Myong Ji University)
  • 김만수 (명지대학교 이과대학 식품영양학과) ;
  • 김송전 (명지대학교 이과대학 식품영양학과) ;
  • 이인실 (명지대학교 이과대학 식품영양학과)
  • Published : 1991.11.30
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Abstract

The study was accomplished to know the effects of garlic on body weight, and serum lipid, protein and glucose in male rats. The rats applied in this study were Sprague-Dawley strain of 42. In addition to basal diet, they were fed together raw garlic juice or ethanol garlic extract with 2.5% cholesterol solution solved by corn oil for 8 weeks respectively. These results were as follows. 1. The growth rate and efficiency ratio appeared to be more increased in ethanol garlic extract groups than in raw garlic juice groups. 2. The content of serum total cholesterol appeared to be the most decreased in 0.4ml ethanol garlic extract group. 3. The level of serum HDL-cholesterol had a tendency to be increased in all garlic groups. 4. Albumin/Globulin ratio appeared to be more decreased in raw garlic juice groups than in ethanol gar lie extract groups. 5. The level of serum glucose appeared to be more decreased in ethanol garlic extract groups than in raw garlic juice groups. Therefore we think that garlic is able to have an effect on atherosclerosis and diabetes.

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