마늘添加食餌가 흰쥐의 血淸 콜레스테롤 글루코오스의 含量 및 血液凝固時間에 미치는 影響

Effect of Garlic Diets on the Changes of Serum Cholesterol Glucose Level and Coagulation Time in Rats

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.