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Garlic decreases body weight via decrease of serum lipid and increase of uncoupling proteins mRNA expression
Author(s) -
Kim Yangha,
Lee MakSoon,
Kim JiSun,
Lee HeeSun
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.6.lb59-a
Subject(s) - allium sativum , adipose tissue , endocrinology , medicine , obesity , uncoupling protein , brown adipose tissue , biology , chemistry , botany
Obesity is viewed as a serious public health problem. This study was aimed to investigate the effect of garlic ( Allium sativum Linn) on obesity. Male C57BL/6J mice were fed with high‐fat diet to induce obesity. The diet‐induced obese mice were subsequently fed with 2% or 5% garlic (w/w) supplemented diet for 8 wks. Experimental diets supplemented with 2% or 5% garlic reduced body weight by 8% or 20% respectively, compared to control diet. 5% garlic diet decreased the epididymal adipose tissue mass by 29%. The concentration of plasma triacylglyceride, free fatty acids and total cholesterol was significantly lower in the mice fed with garlic diet ( P <0.05). The mRNA levels of uncoupling proteins‐1 (UCP‐1) and ‐2 in brown adipose tissue, UCP‐2 in epididymal adipose tissue, and UCP‐2 and ‐3 in skeletal muscle were significantly increased with garlic supplementation ( P <0.05) These results suggest that the anti‐obesity effect of garlic was supposed to modulate the adipose tissue mass via stimulating expression of UCPs for fat oxidation. “This work was supported by the Korea Science and Engineering Foundation (KOSEF) grant funded by the Korea government (MOST) (No. M10510130005‐06N1013‐00510).”