Garlic protects against degenerative diseases such as hyperlipidemia and cardiovascular diseases. However, raw garlic has a strong pungency, which is unpleasant. In this study, we examined the effect of high temperature/ high pressure-processed garlic on plasma lipid profiles in rats. Sprague-Dawley rats were fed a normal control diet, a high cholesterol (0.5% cholesterol) diet (HCD) only, or a high cholesterol diet supplemented with 0.5% high temperature/high pressure-processed garlic (HCP) or raw garlic (HCR) for 10 weeks. The body weights of the rats fed the garlic-supplemented diets decreased, mostly because of reduced fat pad weights. Plasma levels of total cholesterol (TC), low-density lipoprotein cholesterol, and triglyceride (TG) in the HCP and HCR groups decreased significantly compared with those in the HCD group. Additionally, fecal TC and TG increased significantly in the HCP and HCR groups. It is notable that no significant differences in plasma or fecal lipid profiles were observed between the HCP and HCR groups. High temperature/high pressure-processed garlic contained a higher amount of S-allyl cysteine than raw garlic (P < .05). The results suggest that high temperature/high pressure-processed garlic may be useful as a functional food to improve lipid profiles.

Garlic contributes to protect against degenerative disease such as hyperlipidemia and cardiovascular diseases. Raw garlic has strong pungent odor, which cause to be a possible harmful or unpleasant. The aim of this study was to assess whether high temperature and high pressure processed (HTHP) garlic could differentially influence the consequences of lipid metabolism and body weight in rat.Sprague‐Dawley rat were fed either normal diet, high cholesterol diet (0.5 % cholesterol) or high cholesterol diet supplemented with 0.5% HTHP garlic for 10 weeks. Cholesterol and triglycerides in plasma and in liver were measured at the end of the experimental period. Body weight of rats fed HTHP garlic supplemented diet was decreased, being mainly derived from the reduced fat fad. Plasma total cholesterol (TC), low density lipoprotein cholesterol (LDL‐C), triglyceride (TG) and AI (Atherogenic index) of HTHP garlic group were significantly decreased, compared to those of high cholesterol diet group. Especially, HTHP garlic remarkably decreased TC and TG level by 73% and 50%, respectively, compared to those of high cholesterol diet group whereas fecal TC and TG were significantly increased in HTHP garlic group, compared to high cholesterol diet group as well as control. The major sulfur compounds analysed by GC/MSD, were di‐2‐propenyl disulfide, 3,4‐dihydro‐3‐vinyl‐1,2‐dithiin, 2‐vinyl‐1,3‐dithiin and methyl 2‐propenyl disulfide. This present study suggested that HTHP garlic could be considered as a functional processed food improving lipid profile.

The effects of High temperature and high pressure processed garlic(HTHPG) supplementation on the oxidative DNA damage and oxidative stress in rats fed high‐cholesterol diet were evaluated. Sprague‐Dawley rat were fed either normal diet, high cholesterol diet(0.5% cholesterol) or high cholesterol diet supplemented with 0.5% HTHPG for 10 weeks. The tissue lipid peroxidation, oxidative biomarkers such as antioxidant enzyme activities, and DNA damage in peripheral lymphocytes in rats fed high cholesterol diet for 10 wks were evaluated. Lipid peroxidations(TBARS) in blood, liver, heart, and kidney were significantly decreased by HTHPG. Total glutathione(GSH) content in liver and RBC were significantly elevated by HTHPG group, compared to HCD. Antioxidant enzyme activities such as glutathione peroxidase(GSH‐Px), glutathione reductase(GR) and paraoxonase(PON) were significantly improved in rats fed HTHPG. GSH‐Px and GR activities of HTHPG group were remarkably increased in liver by 3.8 and 5.3 folds, respectively, compared to those of HCD group. GSH of HTHPG increased by 4.1 fold, compared to that of HCD. Anticancer enzyme activities such as glutathione‐S‐transferase(GST) and quinone reductase(QR) in the liver of processed garlic product were increased by 6.7 and 6.2 folds, respectively, compared to those of HCD group. HTHPG supplementation resulted in significant decrease(42%) in lymphocyte DNA damage expressed by tail length, which was determined using the comet assay with alkaline electrophoresis. This study suggested that HTHPG has beneficial effects for preventing lipid peroxidation, oxidative stress expressing antioxidant enzyme activities as well as oxidative DNA damage.