Anti-obesity effects of hot water extract and high hydrostatic pressure extract of garlic in rats fed a high-fat diet

Joo, Hyunjin; Kim, Chong Tai; Kim, In Hwan; Kim, Yangha

doi:10.1016/j.fct.2012.12.044

Cited by 38 publications

(26 citation statements)

References 35 publications

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“…Naturally occurring products have attracted researchers' attentions as sources of new drugs and drug leads for the treatment of obesity [16–18]. The species of Allium have been used as a folk medicine for the treatment of metabolic diseases and Allium -derived extracts have recently been of interest for their antiobesity effects [19, 20]. However there has not been any attempt to reveal the beneficial effects of A. hookeri in prevention and/or treatment of obesity.…”

Section: Introductionmentioning

confidence: 99%

Comparative Evaluation of Sulfur Compounds Contents and Antiobesity Properties of Allium hookeri Prepared by Different Drying Methods

Yang

Kim

Heo

et al. 2017

Evidence-Based Complementary and Alternative Medicine

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Despite the nutritional and medicinal values of Allium hookeri, its unique flavor (onion or garlic taste and smell) coming from sulfur containing compounds limits its usage as functional food. For comparative study, A. hookeri roots were prepared under two different drying conditions, namely, low-temperature drying that minimizes the volatilization of sulfur components and hot-air drying that minimizes the garlic odor and spicy taste of A. hookeri. In GC/MS olfactory system, the odorous chemicals and organosulfur compounds such as diallyl trisulfide, dimethyl trisulfide, and dipropyl trisulfide were significantly decreased in hot-air drying compared to low-temperature drying. The spiciness and saltiness taste were noticeably reduced, while sourness, sweetness, and umami taste were significantly increased in hot-air dried A. hookeri according to electronic tongue. Although the content of volatile sulfur components was present at lower level, the administration of hot-air dried A. hookeri extract (100 mg/kg p.o.) apparently prevented the body weight gain and improved insulin resistance in C57BL/6J obese mice receiving high fat diet. Results suggested that the hot-air dried A. hookeri possessing better taste and odor might be available as functional crop and bioactive diet supplement for the prevention and/or treatment of obesity.

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Section: Introductionmentioning

confidence: 99%

Comparative Evaluation of Sulfur Compounds Contents and Antiobesity Properties of Allium hookeri Prepared by Different Drying Methods

Yang

Kim

Heo

et al. 2017

Evidence-Based Complementary and Alternative Medicine

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show abstract

“…The aqueous extract of garlic (WEG) and high hydrostatic pressure extract of garlic (HEG) were administrated for 11 weeks in high-fat diet rats; HEG decreased weight gain, whereas WEG did not. The results showed that extract decreased TG, cholesterol, and LDL in HEG group [129]. Another mechanism for anti-obesity of garlic is a result of its ability to activate AMP-activated protein kinase (AMPK).…”

Section: Effect On Obesitymentioning

confidence: 99%

A review on the effects of Allium sativum (Garlic) in metabolic syndrome

Hosseini

Hosseinzadeh

2015

J Endocrinol Invest

121

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The metabolic syndrome is a common problem world-wide and includes abdominal obesity, hypertension, dyslipidemia, and hyperglycemia disorders. It leads to insulin resistance and the development of diabetes mellitus or cardiovascular disease. Allium sativum (garlic) has been documented to exhibit anti-diabetic, hypotensive, and hypolipidemic properties. This suggests a potential role of A. sativum in the management of metabolic syndrome; however, more studies should be conducted to evaluate its effectiveness. In this review, we discussed the most relevant articles to find out the role of A. sativum in different components of metabolic syndrome and cardiovascular disease risk factors. Because human reports are rare, further studies are required to establish the clinical value of A. sativum in metabolic syndrome.

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“…High hydrostatic pressure extraction (HHPE) as a technique was first reported by Shouqin et al (2004) is used for extraction active compound from plant materials. HHP can enhance the mass transfer, damage cell membrane, increase permeability, it had been successfully used for extraction carotenoid from tomato puree (Sánchez-Moreno et al, 2004), flavonoids from propolis (Shouqin et al, 2005), anthocyanins from grape skins (Corrales et al, 2009), catechins from green tea (Jun et al, 2010), bioactive compounds from Deodeok (He et al, 2011), anti-obesity substance from garlic (Joo et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Quality of extracts from blueberry pomace by high hydrostatic pressure, ultrasonic, microwave and heating extraction：A comparison study

Zhang

Tchabo

2017

Emir J Food Agric

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The objective of this study was to compare the efficiency of high hydrostatic pressure, ultrasonic, microwave, and heat extraction techniques on the blueberry pomace extract characteristics. The results showed that the highest extraction yield of anthocyanins and total phenols were obtained by high hydrostatic pressure assisted extraction. The difference of extraction yield of anthocyanins was significant (p<0.05) between high hydrostatic pressure assisted extraction and heating extraction. Furthermore, significant difference of total phenols extraction yield was obtained between high hydrostatic pressure assisted extraction and the other three extraction methods. The total color difference was significant for the four extraction methods. High hydrostatic pressure assisted extraction had the highest chroma and least browning index. Moreover, high hydrostatic pressure assisted extraction was found to have the highest hydroxyl radical scavenging activity. In summary, high hydrostatic pressure assisted extraction was revealed to be the suitable technique for phenolic extraction of blueberry pomace.

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Anti-obesity effects of hot water extract and high hydrostatic pressure extract of garlic in rats fed a high-fat diet

Cited by 38 publications

References 35 publications

Comparative Evaluation of Sulfur Compounds Contents and Antiobesity Properties of Allium hookeri Prepared by Different Drying Methods

Comparative Evaluation of Sulfur Compounds Contents and Antiobesity Properties of Allium hookeri Prepared by Different Drying Methods

A review on the effects of Allium sativum (Garlic) in metabolic syndrome

Quality of extracts from blueberry pomace by high hydrostatic pressure, ultrasonic, microwave and heating extraction：A comparison study

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