마늘첨가식이(添加食餌)가 흰쥐의 혈청(血淸) 콜레스테롤, 글루코오스의 함량(含量) 및 혈액응고시간(血液凝固時間)에 미치는 영향(影響)

서지정보

ㆍ발행기관 : 한국유화학회 ㆍ수록지정보 : 韓國油化學會誌 / 1권 / 1호
ㆍ저자명 : 김송전

영어 초록

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 that garlic supplementation exerts hypoglycemic effect because of the increase of serum insulin levels by stimulation pancreatic secretion of insulin from β-cells in the islets of Langerhans.

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