Liquid extract of soaked garlic with different types of vinegar restores normality values of biochemical parameters in hypercholestrolemic obese rats. | ||||
| المجلة العلمية لکلية التربية النوعية - جامعة المنوفية | ||||
| Volume 11, Issue 40, November 2024, Page 77-112 PDF (790.15 K) | ||||
| Document Type: بحوث علمية محکمة | ||||
| DOI: 10.21608/molag.2024.332783.1406 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
شيماء المصيلحي  ; عبير خضر; زينب الرفاعي
| ||||
| كلية الاقتصاد المنزلي - جامعة المنوفية | ||||
| Abstract | ||||
| With the global increments in cardiovascular disease related hypercholesteremia and obesity, plants derived secondary metabolites become a promising approach to prevent or control these conditions risk factors. Garlic and vinegars may act as a functional food with nutraceuticals and probiotic properties. In this study, hypercholesteremic obese rat model, induced by high fat (22%) and cholesterol (4%) diet for 4 weeks, is used to evaluate weight reduction, hypocholesteremic, and improving health effects of garlic infusion in each of apple and balsamic vinegars for 10 days as Syrian demotic recipe versus individual administration of aqueous garlic extract, garlic, apple and balsamic vinegars as 2ml/day plus continue on high fat, cholesterol diet for additional 4 weeks. The results showed that liquid extracts of soaked garlic in different vinegar types for 10 days restored normality values of BWG% and biochemical parameters of lipid profile, liver lipids content, antioxidant status plus liver and kidney functions and enlarged the good effects of each garlic and vinegar alone. These perfect effects may be due to several suggestions as increase concentration of bioactive compounds or keep its bioactivity more or even production of new bioactive ingredients with probiotic properties by fermentation or all of these by acetic acid phase and long extract duration, emphasizing the need for further specific chemical and biological searches to detect these respects plus perfect safe dose, period, and type of used vinegar. These extracts can be accepted as beneficial, natural flavoring agents of foods such salad dressing. | ||||
| Keywords | ||||
| Allium sativum; overweight; antioxidant; hypercholesterolemia; high fat diet | ||||
|
Statistics Article View: 184 PDF Download: 157 |
||||
