인유 , 조제 분유 및 시유의 인 지방질의 지방산 조성의 비교 = Comparison of Fatty Acid Composition of Phospholipids from Human Mature Milk , Infant Formulas and Market Milk

다국어 초록 (Multilingual Abstract)

Effects of garlic on hypocholesterolemia, anticoagulation and hypoglycemia were studied in the present experiments using male rats. The results were summarized as follows. 1. The supplementation of 2~4% garlic to 2% cholesterol diets did not affect food intake and weight gain in male rats. 2. Rat`s groups fed the diets supplemented with 2~3% garlic (C,D,E,F) to 2% cholesterol diet (B) decreased serum total cholesterol levels by 16~32%, triglyceride levels by 18.6~26.8% and β/α-lipoportein rations by 42~58%, but increased HDL-cholesterol levels by 29~65% as compared to B group, and so the author assumes that garlic supplementation exerts hypocholesterolemic effect on cholesterol-fed rats because of the increase of HDL and HDL-cholesterol levels. 3. Rat`s groups fed the diets supplemented with 2~4% garlic (C,D,E,F) to 2% cholesterol plus 0.25% bile salt diet (B) increased whole blood coagulation times, prothrombin times and fibrinolytic activities, but decreased plasma fibrinogen levels as compared to B group, and so the author assumes that garlic supplementation exerts anticoagulative effect because of the inhibition of fibrinogen synthesis in male rat`s liver. 4. Rat`s groups fed the diets supplemented with 2~4% garlic (B,C,D,E) to standard diet (A) decreased serum glucose levels by 1~24%, but increased serum insulin concentrations by 0.5~3.0 times as compared to A group, and so the author assumes the garlic supplementation exerts hypoglycemic effect because of the increase of serum insulin levels by stimulating pancreatic secretion of insulin from β-cells in the islets of Langerhans.