Effects of Garlic Shoot Extract on Lipid Metabolism in Hyperlipidemic Rats Fed a High-fat Diet

Hwang, Cho-Rong; Kang, Jae-Ran; Kang, Min‐Jung; Sim, Hye-Jun; Shin, Jung-Hye

doi:10.5352/jls.2015.25.3.276

Cited by 3 publications

(1 citation statement)

References 26 publications

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“…Additionally, chronically excessive fat intake is known to affect vascular health through oxidative and inflammatory reactions caused by metabolic stress [ 30 ]. In a previous study, HDL-cholesterol levels were higher in garlic shoot extract-treated groups than in a control group, whereas LDL-cholesterol and VLDL-cholesterol levels were lower, and the AI and CRF were significantly lower [ 31 ]. The AI is known as a risk indicator for coronary artery disease and CRF is known as a hyperlipidemia risk indicator [ 32 ].…”

Section: Discussionmentioning

confidence: 99%

Antiobesity and Antidiabetic Effects of Portulaca oleracea Powder Intake in High-Fat Diet-Induced Obese C57BL/6 Mice

Jung

Hwang

Park

et al. 2021

Evidence-Based Complementary and Alternative Medicine

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This study investigated the hypothesis that Portulaca oleracea L. exerts antiobesity and antidiabetic effects by evaluating blood lipid profiles, blood glucose control factors, protein expression of lipid metabolism, and insulin sensitivity improvement. Three groups of high-fat diet (HFD) induced obese C57BL/6 mice (n = 8) received treatment with low (5%; HFD + PO5%) or high (10%; HFD + PO10%) concentrations of P. oleracea powder for 12 weeks or no treatment (HFD) and were compared with each other and a fourth control group. Weight gain was reduced by 34% in the HFD + PO10% group compared to the HFD group. Moreover, the perirenal and epididymal fat contents in the HFD + PO10% group were 6.3-fold and 1.5-fold, respectively, lower than those in the HFD group. The atherogenic index (AI) and cardiac risk factor (CRF) results in the P. oleracea-treated groups were significantly lower than those in the HFD group. The homeostasis model assessment of insulin resistance (HOMA-IR) levels was lower in the HFD + PO10% group than in the HFD group. The protein expression levels of the proliferator-activated receptor (PPAR)-α, glucose transporter (GLUT) 4 and PPAR-γ were upregulated in the HFD + PO10% group compared to the HFD group. However, the protein expression levels of tumor necrosis factor (TNF)-α were lower in the P. oleracea-treated groups than in the HFD group. Our results demonstrate that P. oleracea powder could be effectively used to treat and prevent obesity and diabetes-associated diseases through suppression of weight gain and reduction in body fat and blood glucose levels.

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Section: Discussionmentioning

confidence: 99%

Antiobesity and Antidiabetic Effects of Portulaca oleracea Powder Intake in High-Fat Diet-Induced Obese C57BL/6 Mice

Jung

Hwang

Park

et al. 2021

Evidence-Based Complementary and Alternative Medicine

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Changes in the quality characteristics and chemical compounds of garlic shoots for blanching

Sim¹,

Kang²,

Shin³

2016

Korean Journal of Food Preservation

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This study was performed to investigate changes in the quality characteristics and chemical compounds in garlic shoots by blanching for different time (0, 0.5, 1, 2, 3, and 4 min). The color (L, a, and b values), texture profile (hardness, springiness, chewiness, gumminess, and cohesiveness), total vitamin C, total sugar, total polyphenol and flavonoid, chlorophyll a and b contents, total pyruvate and thiosulfinate contents of the blanched garlic shoots were examined. As the blanching time increased, the L and b values decreased, while the a value increased. Hardness, chewiness, springiness and gumminess of the blanched shoots were significantly lowered with the increasing blanching time. Vitamin C content of raw garlic shoot was 1.62 mg/100 g while that of the blanched garlic shoots was 0.16~0.24 mg/100 g, implying vitamin C loss into blanching water and destruction by heat. The total sugar and polyphenol contents were fluctuated during blanching, but over 75% of their initial levels were retained under all blanching conditions. The total flavonoid contents increased as the blanching time increased. The chlorophyll a content did not show significant change with blanching time, but the chlorophyll b content significantly decreased. These results suggest that blanching for 2 min could be the best for retaining beneficial compounds and desirable quality of garlic shoot.

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The Hypolipidemic Effect of Allium Hookeri in Rats Fed with a High Fat Diet

Lee¹

2016

The Korean Journal of Community Living Science

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This study evaluated the effect of Allium hookeri roots on lipid metabolism of the serum, liver, and adipose tissues induced by a high-fat diet in male Sprague-Dawley rats. The rats were divided into four groups with 8 rats per group for 4 weeks: the normal-diet group (N), the high-fat diet (HFD) group, the HFD containing 3% Allium hookeri (HFD-A3) group, and the HFD containing 5% Allium hookeri (HFD-A5) group. The results showed that the body weight gain and food intake of rats in the HFC-A3 and HFC-A5 groups were significantly decreased compared with those in the HFD group. The epididymal adipose tissue weight in the HFD-A5 group was significantly decreased compared with those in the HFD group, and adipose tissue weights of liver and mesenteric adipose tissues in the HFD-A3 and HFD-A5 groups were significantly decreased compared with those in the HFD group. Serum triglyceride, total cholesterol and LDL cholesterol concentrations, atherogenic index, and cardiac risk factor were significantly lower in the HFD-A3 and HFD-A5 groups than in the HFD group. Serum lipid profiles, as well as ALT and AST activities did not show any difference in all groups. Serum ALP and LDH activities were suppressed in the HFD-A5 group compared with those in the HFD group. The hepatic triglyceride and total cholesterol levels of rats in the HFD-A5 group was significantly lower than those in the HFD group. Moreover, triglyceride and total cholesterol in the epididymal and mesenteric adipose tissues were significantly lower in the HFD-A5 group than in the HFD group. These results demonstrated that the intake of Allium hookeri showed a hypolipidemic effect, changing the lipid metabolsim of a high-fat diet induced rats.

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Effects of Garlic Shoot Extract on Lipid Metabolism in Hyperlipidemic Rats Fed a High-fat Diet

Cited by 3 publications

References 26 publications

Antiobesity and Antidiabetic Effects of Portulaca oleracea Powder Intake in High-Fat Diet-Induced Obese C57BL/6 Mice

Antiobesity and Antidiabetic Effects of Portulaca oleracea Powder Intake in High-Fat Diet-Induced Obese C57BL/6 Mice

Changes in the quality characteristics and chemical compounds of garlic shoots for blanching

The Hypolipidemic Effect of Allium Hookeri in Rats Fed with a High Fat Diet

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