Fermentation with Lactobacillus enhances the preventive effect of garlic extract on high fat diet-induced hepatic steatosis in mice

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• 作者：Hee-Seop Lee^a ; Sung-Jin Lee^b ; Heui-Jong Yu^b ; Jin-Hyup Lee^a ; ^{jinhyuplee@korea.ac.kr} ; Hong-Yon Cho^a ; ^{hycho@korea.ac.kr}
• 关键词：Fermentation ; Garlic ; Hepatic steatosis ; Antioxidant ; Organosulfur compound
• 刊名：Journal of Functional Foods
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：30
• 期：Complete
• 页码：125-133
• 全文大小：1768 K
• 卷排序：30

文摘

Fermented garlic extract (FGE) prevented high fat diet-induced hepatic steatosis. FGE attenuated insulin resistance and lipid accumulation in liver. Preventive mechanism involved in lipid metabolism and anti-oxidation. Major active compounds in FGE were identified, cycloalliin and S-allyl cysteine.