探討大蒜之活性物質對肥胖的影響及機制
學生姓名:
童正華
指導教授:
龔瑞林
學 號:
10432045
學期:
104上
摘 要:
The prevalence of obesity has increased at an alarming rate and is now a major public health problem throughout the world, because it is highly correlated with pathological disorders such as heart disease, type 2 diabetes, hypertension, and certain types of cancer. Obesity results from the excess storage of TG in adipose tissue and is caused by a disequilibrium between energy intake and expenditure. Garlic has been wildly used as a medicinal plant for preventing and treating many diseases in many countries for a long time. It has been reported to have biologically active compounds such as alliin, allicin, diallyl disulfide, diallyl trisulfide, and S-allyl cysteine. Garlic produced various biological benefits, including hypocholesterolemic, hypoglycemic, antihypertensive, anticancer, and antioxidant effects. Thus, this study aims to investigate the effects of garlic on obesity by reducing body weight or improve blood lipid profile in high-fat diet induced obesity animal model. The results suggest that garlic can reduce body weight by down-regulating PPARγ in mice, up-regulating UCP2 gene expression in rats and improving inflammation in 3T3-L1 adipocytes exposed LPS. In conclusion, this study confirmed that garlic is a potential food which can improve obesity and inflammation.
10432045-1-童正華-龔瑞林.pdf