Preventive Nutrition and Food Science
- Volume 4 Issue 3
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- Pages.200-202
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- 1999
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- 2287-1098(pISSN)
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- 2287-8602(eISSN)
Effectsof Garlic Vinegar Supplementation on Body Weight, Blood glucose, and Serum Lipid Profile in Streptozotocin-induced diabetic Rats-fed High Cholesterol Diet
- Park, Mi-Ja (Department of Food and Nutrition , Keimyung University) ;
- Cho, Hyun-Ju (Department of Food and Nutrition , Keimyung University) ;
- Park, Myung-Sook (Department of Food and Nutrition , Keimyung University) ;
- Park, Yong-Hee (Department of Food Science and Technology, Kyungpook National Univeristy)
- Published : 1999.09.01
Abstract
The effectsof garlic vinegar supplementation on body weight, blood blucose, and plasma triglyceride and cholesterol were investigated in streptozotocin -induced diabetic rats fed high-cholesterol(1%) diet for 4 wk. The garlic vinegar was made by fermenting 20% frsh garlic juice. There was no effect of garlic vinegar on body weight, plasma glucose or triglyceride concentrations in the diabetic rats. Plasma total -cholesterol concentrations were unaffected by garlic vinegarr supplementation. However, plasma LDL-cholesterol concentrations and atherogenic index were significantly lower in the diabetic rats supplemented with garlic vinegar diet than tin the cotnrol rats. The diabetic-rats supplemented with garlic vinegar not only had increased HDL-cholesterol levels but had decreased LDL-cholesterol. This alteration in the HDL/LDL-cholesterol ratio in the diabetic rats may decrease the risk of atheroscelrosis. Therefore, the over-all effect of garlic vinegar supplement may contribute to the antiatherogenic role in streptozotocin-induced diabetic rats.