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초록·키워드
Effects of garlic powder supplementation on blood lipid profile and antioxidant system were investigated in rats with and without swimming exercise. Sprague-Dawley rats of four experimental groups were fed for 4 weeks diets containing 15% beef tallow and 1% cholesterol; control without garlic and exercise, Go with 2% garlic alone, Ex with exercise alone, GoEx with 2% garlic and exercise. Rats were trained 40 min a day, 5 days a week. Group Ex and GoEx showed significant lowering in body weight gain and fat accumulation. In Go, Ex and GoEx, plasm TG and LDL-C were lower and HDL-C was higher, although not significantly, compared to levels in control. Total cholesterol was significantly reduced in group Go, and Ex and GoEx were lower than control. The total/HDL cholesterol ratio was also found to be significantly different, decreasing the ratios in Go, Ex and GoEx. The hepatic TBARS increased significantly in gorup Ex (51.7 ± 3.43 nM/g liver), while TBARS in Go and GoEx were low (35.68 ± 3.61, 39.30 ± 5.55 nM/g liver) and similar to control’s one. The activity of hepatic SOD in Go and GoEx tended higher than control and Ex without garlic. The hepatic catalase showed significantly the highest activity in Go. Activity of GSH-px was significantly low in Ex with 0.14 ± 0.03 unit/mg protein, and control, Go and GoEx had higher activities of 0.23 ± 0.08, 0.20 ± 0.07, 0.22 ± 0.01 unit/mg protein, respectively. Lower activities of antioxidant enzymes in Ex are likely to associated with the highest level of TBARS. It seems that a decrease in TBARS in GoEx relative to Ex was related to the increase in GSH-px and SOD with garlic supplemented, which led to compensate the oxidative stress from exercise. The results suggests that exercise or garlic supplement exerts blood lipid attenuating effect. In adition, garlic supplementation could strengthen the antioxidant potential against exercise-induced oxidants, partly by modulating oxidant enzyme activity. These effects of garlic may make it a beneficial agent on CVD. (Korean J Nutrition 39(1): 3~10, 2006)
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UCI(KEPA) : I410-ECN-0101-2013-594-000537951
