Title:Prophylactic Potential of Conventional and Supercritical Garlic Extracts to Alleviate Diet Related Malfunctions
VOLUME: 10 ISSUE: 1
Author(s):Kanza A. Awan, Masood S. Butt, Faiza Ashfaq, Hussan Munir and Hafiz A.R. Suleria*
Affiliation:National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home Sciences, University of Agriculture, Faisalabad, National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home Sciences, University of Agriculture, Faisalabad, National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home Sciences, University of Agriculture, Faisalabad, Research and Development Department, Al-Shaheer Foods, Karachi, UQ Diamantina Institute, Translational Research Institute, Faculty of Medicine, The University of Queensland, 37 Kent Street Woolloongabba, Brisbane, QLD 4102
Keywords:Garlic, allicin, nutraceuticals, functional foods, supercritical fluid extract, in vivo trials, dyslipidemia/ hypercholesterolemia,
hyperglycemia/ diabetes.
Abstract:Objectives: The present research was tailored to explore the prophylactic role of garlic
extracts to mitigate some diet related malfunctions. The recent patents regarding antidiabetic agents
(US 20140147528 A1) and garlic compositions (US 20110129580 A1) also helped in the study design.
Methods: Bioevaluation trials were conducted on Sprague Dawley rats by feeding garlic extracts
for a period of sixty days. Accordingly, three studies were carried out comprising of normal, hyperglycemic
and hypercholesterolemic rats. Drink & feed intakes and weight gain were measured
throughout the trial. After sixty days, collected sera from rats were analyzed for serum cholesterol,
LDL, HDL & triglyceride levels and glucose & insulin concentrations. Finally, the data obtained
were subjected to statistical modeling.
Results: Results concerning the bioevaluation trials revealed that maximum 12.39% reduction was
observed in serum cholesterol in Study III (hypercholesterolemic rats) on the provision of garlic
supercritical extract (nutraceutical diet) followed by 10.24% decline in rats fed on solvent extract
supplemented diet (functional diet). Regarding LDL, maximum decrease (17.02%) was recorded on
the administration of diet having garlic supercritical extract to the hypercholesterolemic rats. While
in Study II (hyperglycemic rats) maximum decrease of 11.03% in glucose level was recorded in
rats fed on supercritical extract containing diet. In the same group maximum increase in insulin
(7.95%) was recorded.
Conclusions: From the current investigations, it can be concluded that garlic based designer foods
possess the prophylactic perspectives to alleviate the risk of metabolic ailments. Thus, it can be
used in the diet based therapeutic interventions as an adjuvant to pharmaceuticals.
