High temperature and high pressure processed garlic improves lipid profiles in rat fed high cholesterol diet

Abstract

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.