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Technical Abstract Details

Title 136-08 Garlic Essential Oil Attenuates High Fat Diet-Induced Lipid Accumulation in Liver via SREBP -1c/PPARα Pathway
Presenter Yi-Syuan Lai, Wei-Cheng Chen, Lee-Yan Sheen, National Taiwan University, Taipei, Taiwan
Abstract Garlic essential oil, one of the commercial garlic products, is prepared from fresh garlic by using steam distillation and has been reported to contain more than 30 organosulfur compounds such as DAS, DADS, and DATS, which have been identified as three major constituents in GEO. Recent research has been focusing on the benefits of a variety of organosulfur compounds in garlic. However, the molecular mechanisms for protective effects of garlic essential oil and its active compound, diallyl disulfide, on high fat diet-induced obesity and nonalcoholic fatty liver disease have not been explored. The objective of this study was to investigate the protects against hepatic lipid accumulation during the development of nonalcoholic fatty liver disease in a long term high fat diet-induced obesity mouse model. We found that garlic essential oil and diallyl disulfide significantly attenuated the increased level of adipose tissue and hepatic lipid accumulation. Furthermore, a treatment of garlic essential oil and diallyl disulfide also inhibited the expressions of SREBP-1c, ACC, and FAS in the liver. In contrast, the lipolytic enzyme expression of PPARα and CPT-1 were increased. These results suggested that garlic essential oil had the potential to reduced lipid accumulation by suppressing fatty acid synthesis and stimulating fatty acid oxidation. The protective effects may be associated with its major active compound diallyl disulfide.
Year/Location2014 IFT Annual Meeting, June 21 – 24, 2014, New Orleans, LA
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