• Journal of Veterinary Clinics
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• v.28 no.3
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• pp.280-286
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• 2011

The antiobese effects of Allium victorialis (AV) leaf methanol extract were evaluated in a high fat diet (HFD) supplied mice. The changes on the body weight, food consumption, leptin and adiponectin levels as well as the periovarian fat weights and histopathology of adipocytes were examined. The effects were compared with those of a group given 250 mg/kg of metformin. After 91 days of a continuous HFD supply, the mice were significantly showed obesity. However, the obesity induced by the HFD was inhibited by the AV extract treatment at the three different doses (62.5, 125 and 250 mg/kg) respectively. The results suggest that the AV methanol extract is beneficial for improving the diet-induced obesity in humans.

• Journal of Veterinary Clinics
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• v.27 no.3
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• pp.225-231
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• 2010

The hepatoprotective and nephroprotective effects of Allium victorialis (AV) methanol extracts were investigated on high fat diet (HFD) supplied mice. Treatment of AV extracts (62.5, 125, 250 mg/kg) once a day for 12 weeks markedly decreased the liver steatohepatitis and kidney damages. AV extracts were inhibited the serum aspartate aminotransferase (AST), alanine aminotransferase (ALT), blood urea nitrogen (BUN) and creatinine elevations and reduced the histopathological changes of livers induced by HFD supply. In addition, AV extracts strengthened the antioxidative defense system with an increased activity of superoxide dismutase (SOD), glutathione (GSH), catalase and reduced malondialdehyde (MDA) levels. The 125 mg/kg of AV extract showed similar favorable effects as compared with silymarin 100 mg/kg. It is suggested that AV methanol extract administration is beneficial to the improvement of the alleviation of liver and kidney damages in HFD supplement.

• 건강소식
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• v.34 no.7
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• pp.28-29
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• 2010

산나물은 우리 몸이 요구하는 필요 영양분을 다양하고 풍부하게 갖췄다. 비타민C와 무기질, 단백질과 지방은 물론 체내에서 합성되지 않는 필수 아미노산의 조성도 우수하다. 섬유질은 비만과 당뇨병에 유효할 뿐만 아니라 심장병과 암, 비만 등의 치유에 효험을 나타낸다. 또한 콜레스테롤의 조절과 숙변제거 등에도 유익한 구실을 한다. 우리 몸에 유익한 대표적인 산나물인 산마늘에 대해 알아본다.

• Food Science and Preservation
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• v.12 no.2
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• pp.161-165
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• 2005

The content of general components such as moisture, crude ash, protein and crude fat were not different among the samples, but the content of crude protein in the fresh garlic was higher (in fresh garlic) than that of heat-treated garlic. Eighteen amino acids were analysed from the fresh garlic. The content of arginine was the highest in the fresh garlic. The amount of free amino acids was less than that of total amino acids, but their compositions were similar. Among minerals, the content of K was much higher than those of Mg, Ca and Na. The volatile compounds from the garlic extracts were identified by GC/MS. The composition of diallyl disulfides was very high among the volatile compounds, which were decreased in heat-treated ones.

• Food Science and Preservation
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• v.18 no.6
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• pp.898-906
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• 2011

Physicochemical and physiological characteristics of red garlic were investigated in each of the four steps of its processing, and were compared with those of fresh and black garlic. With the progress in processing, the lightness value of the external and internal colors of the red garlic significantly decreased. The hardness was highest in the fresh garlic and lowest in the black garlic. During processing, the red garlic tended to become hard. The crudeprotein and ash contents were highest in the red garlic (step 4), but its moisture content was the lowest. The crudelipid content of the red garlic was lower than that of the fresh garlic. The pH of the red garlic showed little difference from that of the fresh garlic, but the black garlic was significantly, acidified. The acidity and pH contradicted each other : the black garlic had the highest acidity, and the acidity of the red garlic was within the low range. The fresh garlic had the lowest in reducing-sugar content, but such content was significantly increased in the red garlic and black garlic. Six kinds of organic acid were detected in the fresh garlic, and the same contents were also quantified in the red garlic until third step. In step 4, malic acid was not detected in the red garlic. Acetic and citric acid were only in the black garlic. S-allyl cysteine content of the red garlic was $18.05{\pm}0.53$ mg/100 g, similar to that of the black garlic ($19.43{\pm}0.50$ mg/100 g).

• Applied Biological Chemistry
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• v.40 no.5
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• pp.400-403
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• 1997

The purpose of this study was to investigate the differences in proximate composition, free sugars, amino acids, fatty acids and Hunter color vaules between fresh and odorless garlic. The contents of crude fiber, crude fat and ash in odorless garlic were silmilar to those in fresh garlic. Sugars and crude protein decreased during manufacture of odorless garlic. Among the free sugars, sucrose, maltose and fructose decreased in odorless garlic, while the content of glucose increased. Total amino acid content decreased by about 30% in odorless garlic. Among the amino acids decreased arginine, isoleucine etc. The contents of linoleic acid, palmitic acid and oleic acid were higher than those of other fatty acids in fresh garlic and odorless garlic, but laruric acid was in little quantity. There were no singnificant differences in the Hunter L and b value between the fresh and odorless garlic, but value for greeness(-a) was lower in odorless garlic.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.1-8
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• 2004

Effects of temperature, discoloration, and conditioning on garlic compositions before and after storage were examined. Proximate composition, soluble solids, pH, organic acids, and total sugars of all samples were not significantly different. Sugar contents were sucrose > fructose > glucose, and included such fructooligosaccharide as 1-kestose, 1-nystose, and 1-F-fructosyl nystose. Allicin contents in control, green discolored, and conditioned garlics were 647,9, 613.8, and 648.0 mg%, respectively. Thirty-two flavor compounds were identified by GC/MSD, including 11 sulfide compounds, 5 acids, and 3 aldehydes. Contents of sulfur compounds, including disulfide(di-propenyl), 2-thiophene methanethiol, thiophene, 3,4 dihydro-3-vinyl-1,2-dithiin, and 2-vinyl-4H-1,3-dithin, and water-soluble pectins in low temperature-stored garlic were higher than those in control, and decreased by conditioning or inducing green discoloration. These results show sulfur compounds and water-soluble pectins accumulated in low temperature stored-garlic, and are then converted into green pigments by alliinase in disintegrated garlic tissues.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.465-471
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• 2008

Physicochemical characteristics of black garlic were analyzed. Colorimetry measurement showed that the black garlic, compared with fresh and steamed garlics, was the highest in a value and the lowest in L and b values. Crude lipid, crude protein, and total sugars were the highest in black garlic, which was followed by steamed and fresh garlic. On the other hand, moisture content was the lowest in the black garlic and the highest in the fresh garlic. The pH of garlics was ca. 6.8, 6.5, and 4.4 in fresh, steamed, and black garlic, respectively, which indicated that garlics tended to be acidified with the thermal processing. Total pyruvate and total thiosulfinates were the lowest in steamed garlic ($77{\mu}mol$/g and 0.07 OD/g for each) and the highest in black garlic ($278{\mu}mol$/g and 0.77 OD/g). Arabinose and galactose were detected only in black garlic and their contents were 1.6 and 13 mg/100 g, respectively. Free sugars such as glucose, sucrose and fructose were the highest in the order of fresh, steamed, and black garlic. Potassium was a predominant mineral in all garlics, constituting 76% of total minerals. Glutamic acid, arginine, and aspartic acid were the major composition amino acids in all garlics, regardless of processing conditions. 15 kinds of free amino acids were detected in fresh and steamed garlic, while five more free amino acids, O-phosphoethanolamine, and urea were additionally detected in black garlic.

• Current Research on Agriculture and Life Sciences
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• v.13
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• pp.45-53
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• 1995

This research was conducted to investigate morphological and genetic variation of Allium victorialis val. platyphyllum which growed wild in Mt. Hambaek, Mt. Odae, and Ullungdo. The tree layer of Allium victorialis var. platyphyllum community in Mt. Hambaek and Mt. Odae was dominated by Quercus mongolica. The tree layer of Ullungdo generally consist of Fagus crenata var. multinervis, Acer triflorum, Sorbus commixta, and Tilia insularis. In the herb layer, Rumohra standishii, Trillium tschonoskii, and Lilium hansonii are common at Allium victorialis var. platyphyllum community in Ullungdo. The vegetation in Ullungdo was widely different from those in Mt. Hambaek and Mt. Odae by species composition. The result of Principal Component Analysis(PCA) and Canonical Discriminent Analysis of by the 8 characters showed that Allium victorialis var. platyphyllum could be classified into 2 groups: (one ; Mt. Hambaek and Mt. Odae, the other ; Ullungdo). In PCA, the major factors in the first principal component group was angle of leaf apex. Variation of band by isozyme GOT(glautamate oxaloaccetate transaminase) is similar between Mt. Hambaek and Mt. Odae. However, Ullungdo differed from Mt. Hambaek and Mt. Odae in variation of bands.

• Journal of Life Science
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• v.17 no.2 s.82
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• pp.286-292
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• 2007

Free amino acids and volatile compounds of fresh garlic and its liqueur were investigated to search elution profile of those components as basic data for development of garlic liqueur. The garlic was soaked in 20% alcohol solution and then sampled every week for 5 weeks. The major free amino acids were L-aspartic acid, L-glutamic acid, L-arginine, L-alanine, L-proline, L-asparagine and L-serine. Neutral amino acids such as L-threonine, L-proline, L-valine and L-leucine, and aromatic amino acids such as tyrosine and phenylalanine were eluted over 80% of those content in fresh garlic after 3 weeks of soaking, but acidic, basic and sulfur containing amino acids were below 80% even after 5 weeks. Sulfide compounds such as diallyl trisulfide, diallyl disulfide, methyl allyl disulfide, 2-vinyl-4H-1,3-dithi in, 3-vinyl-3,4-dihydro-1,2-dithiin, 3,5-diethyl-1,24-trithiolane, isobutyl isothiocyanate and diallyl sulfide were identified as major volatile compounds of fresh garlic by using GC/MS. Among volatile compounds of fresh garlic, allyl alcohol, diallyl disulfide, 3,5-diethyl-1,2,4-trithiolane, diallyl trisulfide and 3,4-dimethoxy furan were eluted to liqueur, but those compounds except 3,5-diethyl-1,2,4-trithiolane were lowered in liqueur during soaking. Furfural, 5-methylfurfural, 5-hydroxymethylfurfural, dimethyl pyrazine, furfuryl alcohol, 3-hydroxy-2-bytanone and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyr-an-4-one were generated newly and their content increased in liqueur during soaking.