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Antiobesity Effect of Major Korean Spices (Red Pepper Powder, Garlic and Ginger) in Rats Fed High Fat Diet

  • Yoon, Ji-Young (Department of Food Science and Nutrition, Pusan National University) ;
  • Jung, Keun-Ok (Department of Food Science and Nutrition, Pusan National University) ;
  • Kil, Jeung-Ha (Department of Food Science and Nutrition, Pusan National University) ;
  • Park, Kun-Young (Department of Food Science and Nutrition, Pusan National University)
  • Published : 2005.03.01

Abstract

Commonly used spices in Korean cooking (red pepper powder, garlic, ginger) were evaluated for anti-obesity properties and effects on triglyceride (TG) and cholesterol in blood and adipose tissues in rats fed a high fat (20%) diet. SD rats were raised for four weeks on either a normal diet (ND, based on the AIN-93M diet), high fat diet (HFD, supplemented with 16% lard oil in the ND), or diets containing 5% red pepper powder (RPP), garlic or ginger. These spices significantly decreased weight gain compared to HFD, but garlic and ginger showed a greater effect on reducing weight gain than RPP. The weights of liver and epididymal and perirenal fat pads in garlic and ginger diet groups were lower than those of the HFD groups (p < 0.05). The garlic and ginger also decreased triglyceride and cholesterol contents in liver and epididymal and perirenal fat pad, reversing the higher levels seen in HFD. RPP, garlic and ginger supplemented diets were effective in lowering serum triglyceride and cholesterol levels (p< 0.05). These results indicated that garlic and ginger more effectively suppressed the effects of HFD on body fat gain and lipid values of adipose tissues and serum than RPP.

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