Lard와 Alcohol을 攝取한 흰쥐血淸中의 脂質成分에 마늘이 미치는 影響|RISS 상세보기

다국어 초록 (Multilingual Abstract)

The present study has been undertaken to investigate the effects of garlic added to food on the lipid composition in serum of rats fed lard and alcohol.
Thirty-five males of Sprague-Dawley strains weighed about 130g were divided into 7 groups, each group receiving a different diet for 10 weeks ; i.e. basal diet plus 15% lard, basal diet plus 5% alcohol, basal diet plus 0.5% garlic, basal diet plus 15% lard and 0.5% garlic.
Determinations were carried out on the net weight gain, food efficiency ratio, weight of organs, triglyceride, total cholesterol, HDL-cholesterol, free cholesterol.
The results obtained were as follows :
1. Rats given feed containing lard and alcohol showed significant decrease in net weight gain, but garlic caused an increase in food efficiency ratio.
2. Lard supplementation caused an increase in the weight of liver, kidney, spleen, but another groups did not.
3. The contents ratio of triglyceride, total cholesterol in serum of lard-fed group showed significantly increase compared to controls and but the simultaneous Supple-mentation of garlic and lard decreased significantly than those of lard-fed group.
4. The contents of free-cholesterol and ester cholesterol in serum of the simultaneous supplementation of garlic decreased as compared with the lard single fed group.
5. Garlic single-fed group increased plasma HDL-cholesterol compared to controls but in any other groups were not changed.
6. The ratio of contents of VLDL, LDL-cholesterol and HDL-cholesterol in serum was significantly high in the only lard containing group and alcohol group, the garlic supplemented group was showed lower tendency than only lard and alcohol group.
The above results suggest that garlic would prevent the metabolic disease by improv-ing hyperlipemia.

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