Loading...
Please wait, while we are loading the content...
Similar Documents
Effects of Complex Food Ingredient Composed of Garlic and Fermented Soybean Hypocotyl on the Serum Lipid Profiles of the Rats Fed High-Fat Diet
| Content Provider | Semantic Scholar |
|---|---|
| Author | Choi, Hyung-Taek Kim, Eui-Su Ham, Seung-Shi Park, Seung-Yong Chung, Ha-Yull |
| Copyright Year | 2008 |
| Abstract | Garlic that has been reacted with fermented soybean hypocotyl, termed Bio-Garlic, contains 6 times more allithiamine than garlic alone, and it was prepared as a complex food ingredient. To examine the effects of Bio-Garlic on obesity and hyperlipidemia, rats were fed a high-fat diet for 8 weeks. Bio-Garlic arrested increases in body weight without affecting feed intake in the rats. The Bio-Garlic also lowered serum levels of total cholesterol and triglycerides, while increased serum HDL-cholesterol levels. The atherogenic index of the Bio-Garlic treated group decreased, suggesting that Bio-Garlic has the potential to be marketed as a functional health food ingredient with beneficial effects on the circulatory system. |
| Starting Page | 215 |
| Ending Page | 219 |
| Page Count | 5 |
| File Format | PDF HTM / HTML |
| Volume Number | 40 |
| Alternate Webpage(s) | http://ocean.kisti.re.kr/downfile/volume/ksfst1/SPGHB5/2008/v40n2/SPGHB5_2008_v40n2_215.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |