The effects of black garlic (Allium satvium) extracts on oxidative stress and lipid metabolism in high-fat-diet model

學生姓名: 童正華
指導教授: 龔瑞林
學　　號: 10432045
學期: 104下
摘　　要: Obesity is a serious public health problem, resulted from the excess storage of triglyceride (TG) in adipose tissue and is caused by a disequilibrium between energy intake and expenditure. Oxidative stress in obese patient causes metabolic syndrome such as diabetes, infertility and osteoarthritis. Black garlic contains high polyphenolic content and antioxidative capacity because its biologically active compounds, S-allylcysteine (SAC). Few studies showed whether aged black garlic has better health benefits than fresh ones. Thus, this study aims to compare antioxidative capacity of fresh garlic and aged black garlic extracts, investigate the effects of black garlic on lipid metabolism in high-fat-diet model and elucidate the possible mechanisms of ameliorating obesity. The results suggest that black garlic has better antioxidative capacity than fresh ones. In addition, intake of black garlic can cause downregulation of lipid and cholesterol metabolism in high fat diet model. Finally, black garlic can ameliorate diet-induced obesity via regulating adipogenesis, adipokine biosynthesis, and lipolysis. In conclusion, this study confirmed that garlic can be a potential nutraceutical ingredient for prevention of diet-induced obesity.