Effect of Prostaglandin and Ethanol Extract of Garlic on Serum Component of Rats

마늘(Allium sativum)의 프로스타글란딘과 에탄올 추출물이 흰쥐의 혈청 성분에 미치는 영향

This study was separated and identified prostaglandin from garlic by TLC, HPLC, and Gc-Mass. In this experiment aimed at researching the effects of garic on body weight, and serum lipid, protein and glucose in male rats. The male rats applied in this work were 42 of Sprague-Dawley strain. In addition to basal diet, the worker administrated 4 groups of the experimental rats solutions which were 0.2 and 0.4ml of raw garlic juice, and of etanol garlic extract with together 2.5% cholesterol solution solved by corn oil for 8 weeks respectively. These results were as follows. 1. Separated and identified of Prostaglandin from garlic. 2. The growth rate of body weight and food efficiency ratio(FER) appeared to be more increased in the experimental groups administrated ethanol garlic extract than raw garlic juice. 3. The content of serum total cholesterol apperaded to be decreased in the experimental group administrated 0.4ml of ethanol garlic extract. 4. The level of serum HDL-cholesterol had a tendency to be more increased in all the experimental groups administrated garlic than control group. 5. The level of serum glucose appeared to be decreased in all the experimental groups administrated garlic, particularly ethanol garlic extract.