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Recent Pat Food Nutr Agric. 2019;10(1):34-47. doi: 10.2174/2212798410666180724103827.

Prophylactic Potential of Conventional and Supercritical Garlic Extracts to Alleviate Diet Related Malfunctions.

Author information

1
National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home Sciences, University of Agriculture, Faisalabad, Pakistan.
2
Research and Development Department, Al-Shaheer Foods, Karachi, Pakistan.
3
UQ Diamantina Institute, Translational Research Institute, Faculty of Medicine, The University of Queensland, 37 Kent Street Woolloongabba, Brisbane, QLD 4102, Australia.
4
Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS 66506, United States.
5
Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Pigdons Road, Waurn Ponds, Victoria 3216, Australia.

Abstract

OBJECTIVES:

The present research was tailored to explore the prophylactic role of garlic extracts to mitigate some diet related malfunctions. The recent patents regarding antidiabetic agents (US 20140147528 A1) and garlic compositions (US 20110129580 A1) also helped in the study design.

METHODS:

Bioevaluation trials were conducted on Sprague Dawley rats by feeding garlic extracts for a period of sixty days. Accordingly, three studies were carried out comprising of normal, hyperglycemic and hypercholesterolemic rats. Drink & feed intakes and weight gain were measured throughout the trial. After sixty days, collected sera from rats were analyzed for serum cholesterol, LDL, HDL & triglyceride levels and glucose & insulin concentrations. Finally, the data obtained were subjected to statistical modeling.

RESULTS:

Results concerning the bioevaluation trials revealed that maximum 12.39% reduction was observed in serum cholesterol in Study III (hypercholesterolemic rats) on the provision of garlic supercritical extract (nutraceutical diet) followed by 10.24% decline in rats fed on solvent extract supplemented diet (functional diet). Regarding LDL, maximum decrease (17.02%) was recorded on the administration of diet having garlic supercritical extract to the hypercholesterolemic rats. While in Study II (hyperglycemic rats) maximum decrease of 11.03% in glucose level was recorded in rats fed on supercritical extract containing diet. In the same group maximum increase in insulin (7.95%) was recorded.

CONCLUSIONS:

From the current investigations, it can be concluded that garlic based designer foods possess the prophylactic perspectives to alleviate the risk of metabolic ailments. Thus, it can be used in the diet based therapeutic interventions as an adjuvant to pharmaceuticals.

KEYWORDS:

Garlic; allicin; dyslipidemia/ hypercholesterolemia; functional foods; hyperglycemia/ diabetes; in vivo trials; nutraceuticals; supercritical fluid extract.

[Indexed for MEDLINE]

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