Effect of Red Garlic-Composites on the Fecal Lipid Level and Hepatic Antioxidant Enzyme Activity in Rats Fed a High Fat-Cholesterol Diet

This study was performed to investigate the effects of the hot water extract of red garlic (RG) and RG-composites
on fecal lipid levels and hepatic antioxidant enzyme activity in rats fed a high fat-cholesterol diet. Three
different types of RG-composites prepared: RG and green tea (RGT), RG and dietary fiber (RGF), and RG,
green tea, and dietary fiber (RGTF). Rats were divided into six groups: the control, the group fed a high fat-cholesterol
diet (HFC), the RG-supplemented group (HRG), the RGT supplemented group (HRGT), the RGF supplemented
group (HRGF), and the RGTF supplemented with HFC group (HRGTF). The antioxidant activity of
these composites was tested, in vitro. The DPPH radical scavenging activity was higher RGT and RGTF than
RG. ABTs radical scavenging activity of RGT was similar to RGTF. Their activities were significantly higher
than RG. The reducing power was similar to their radical scavenging activities. Total lipid levels in the liver
and triglyceride levels in the heart were lower in the groups fed RG-composites than the HRG group. Fecal
total lipid level was higher in the HRGF and HRGTF groups than the HRG group after 4 weeks diet supplementation
during 4 weeks. Lipid peroxide content was reduced to anywhere between 6.2% and 12.1% in the groups
fed RG-composites, compared to the HFC group. Antioxidant activity was significantly higher in the groups
fed RG-composites than the HFC group. Hepatic SOD activity was higher in the groups fed RG-composites
than the HRG group. The HRGT group in catalase activity, and the HRGT and HRGTF groups in GSH-px
activity were increased significantly compared to the HFC group. Hepatic UDPGT activity was increased significantly
in the HRGT and HRGTF groups to the HFC group, as well. These results indicate that antioxidant
activities of the RG-composites were related to the decrease of lipid levels by increasing the fecal excretion
and enhancement of hepatic antioxidant enzyme activity in rats fed a high fat-cholesterol diet.

Key words: red garlic-composites, fecal lipids, antioxidant