Aqueous garlic extract attenuates hypercholesterolemic and hyperglycemic perspectives; rabbit experimental modeling

Abstract

Functional and nutraceutical foods are gaining popularity worldwide due to the consumer trend towards natural cure by means of dietary modifications. In 20th Century, nutritionists of the Western world focused mainly on the identification, isolation and purification of nutrients essential for human growth and development. Garlic (Allium sativum), is one of the most essential vegetables providing health benefits due to array of bioactive compounds. These bioactive moieties are responsible for curing various lifestyle related disorders like hyperlipidemia, diabetes, obesity and cancer insurgence. In this context, aqueous garlic extraction was carried out followed by in vivo modeling. Efficacy study was conducted by providing aqueous garlic extract along with basal diet on rabbits for a period of 28 days. Accordingly, four groups were made providing different concentrations of aqueous garlic extract (control, 3, 6 and 9 mL/kg body weight). Functional garlic extract containing water soluble active compounds resulted in significant reduction in total cholesterol and LDL level indicating their effectiveness against hypercholesterolemic perspectives and allied discrepancies. Likewise, serum glucose level was also substantially reduced by aqueous garlic extract. From the present investigation, it was deduced that different concentrations of aqueous garlic extract were effective against hypercholesterolemia and hyperglycemia. Key words: Functional food, nutraceutical foods, aqueous garlic extract, hypercholesterolemia, hyperglycemic perspectives.