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

Choi, Hyung-Taek (Shin Won Food Industry Co., Ltd.)
Kim, Eui-Su (Shin Won Food Industry Co., Ltd.)
Ham, Seung-Shi (Department of Food Science & Biotechnology, Kangwon National University)
Park, Seung-Yong (College of Veterinary Medicine, Konkuk University)
Chung, Ha-Yull (Department of Food Science & Biotechnology and Food & Bioproduts Research Center, Hankyong National University)
Publication Information
Korean Journal of Food Science and Technology / v.40, no.2, 2008 , pp. 215-219 More about this Journal
Abstract
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.
Keywords
garlic; allithiamine; high-fat diet; serum lipid profiles; functional health food ingredient;
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Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By SCOPUS : 1
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