Effect of dried garlic flesh and dried garlic juice on body fat and lipid metabolism in 9-month-old rats with diet-induced obesity

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dc.contributor.authorY J Kang-
dc.contributor.authorJ Kim-
dc.contributor.authorD Kim-
dc.contributor.authorHyun Sun Lee-
dc.contributor.authorO Kwon-
dc.contributor.authorM K Kim-
dc.date.accessioned2017-04-19T09:19:07Z-
dc.date.available2017-04-19T09:19:07Z-
dc.date.issued2010-
dc.identifier.issn12267708-
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/9624-
dc.description.abstractThe aim of this study was to investigate the effects of dried garlic flesh and dried juice of garlic flesh on the body fat and lipid metabolism of 9-month-old rats with diet-induced obesity. For 8 weeks, the rats were fed either a control diet or experimental diets containing 3 or 5%(w/w) of dried, powdered garlic flesh or garlic juice. In our study, body weight gains and calorie efficiency ratios were the lowest in 5% dried garlic flesh treatment. Hepatic diacylglycerol acyltransferase (DGAT) activities were inhibited relatively to the control for the dried garlic flesh treatments. Fecal total lipid excretion, plasma total lipid, and triglyceride concentrations were significantly improved through the 5% dried garlic flesh treatment. In conclusion, garlic consumption reduced the body fat and improved lipid profile in rats. Especially, consumption of dried garlic flesh was turned out to be more effective than the intake of dried garlic juice.-
dc.publisherSouth Korea-
dc.titleEffect of dried garlic flesh and dried garlic juice on body fat and lipid metabolism in 9-month-old rats with diet-induced obesity-
dc.title.alternativeEffect of dried garlic flesh and dried garlic juice on body fat and lipid metabolism in 9-month-old rats with diet-induced obesity-
dc.typeArticle-
dc.citation.titleFood Science and Biotechnology-
dc.citation.number3-
dc.citation.endPage594-
dc.citation.startPage589-
dc.citation.volume19-
dc.contributor.affiliatedAuthorHyun Sun Lee-
dc.contributor.alternativeName강윤정-
dc.contributor.alternativeName김주희-
dc.contributor.alternativeName김도람-
dc.contributor.alternativeName이현선-
dc.contributor.alternativeName권오란-
dc.contributor.alternativeName김미경-
dc.identifier.bibliographicCitationFood Science and Biotechnology, vol. 19, no. 3, pp. 589-594-
dc.identifier.doi10.1007/s10068-010-0083-1-
dc.subject.keywordobesity-
dc.subject.keywordgarlic-
dc.subject.keywordbody fat-
dc.subject.keyworddiacylglycerol acyltransferase activity-
dc.subject.localobesity-
dc.subject.localObesity-
dc.subject.localgarlic-
dc.subject.localGarlic-
dc.subject.localbody fat-
dc.subject.localdiacylglycerol acyltransferase activity-
dc.description.journalClassY-
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Ochang Branch Institute > Natural Medicine Research Center > 1. Journal Articles
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