Effects of Low Temperature-Aged Garlic on Exercise Performance and Fatigue in Mice.

We developed low temperature-aged garlic (LTAG) to remove its unique and spicy flavor and evaluated the anti-fatigue properties of LTAG against exercise-induced fatigue in mice. In the results, the treadmill running time to exhaustion in the mice fed LTAG was prolonged compared with the control. There was significant difference in blood parameters of glucose, lactate, lactate dehydrogenase (LDH), and free fatty acid (FFA) concentration between the LTAG-fed mice and the control. In addition, LTAG effectively increased the content of glycogen and creatine kinase and the activity of antioxidant enzymes in the muscle. The mechanism underlying the anti-fatigue activity of LTAG is hypothesized to involve increase in postexercise tissue glycogen accumulation to improve the aerobic and anaerobic exercise capacity. LTAG may have an ergogenic effect on endurance exercise while decreasing the levels of FFA, LDH, and lactate, which are associated with the anti-fatigue effect. Thus, LTAG has potential as a pharmacological anti-fatigue agent.

Low temperature-aged garlic extract suppresses psychological stress by modulation of stress hormones and oxidative stress response in brain.

BACKGROUND: Garlic is a folk medicine known for its multiple physiological activities, but the neuro-modulatory effect of garlic against psychological stress has rarely been explored. The current study was conducted to determine the potential antipsychological stress effect of low temperature-aged garlic (LTAG). METHODS: After acute restraint stress exposure, mice were administered with raw garlic (RG, 500 mg/kg, p.o.) or LTAG (500 mg/kg, p.o.). We investigated corticosterone, cortisol, and monoamines levels, and the mRNA expression of genes relevant to oxidative stress. RESULTS: RG and LTAG treatment significantly decreased stress-related hormones such as corticotropin-releasing factor, adrenocorticotropic hormone, corticosterone, and cortisol. Moreover, RG and LTAG administration significantly restored acute restraint stress-induced changes in concentrations of brain neurotransmitters (serotonin, norepinephrine, dopamine, and epinephrine). In addition, RG and LTAG improved the antioxidant defense system by causing an increase in mRNA expression of superoxide dismutase, catalase, and glutathione peroxidase in the brain. CONCLUSION: This study suggests an antipsychological stress and neuroprotective effect of RG and LTAG under stress conditions.

Thermal degradation characteristics and antioxidant activity of fructose solution with heating temperature and time.

This study investigated the thermal degradation characteristics of fructose. A 20% fructose solution was heated to 110-150°C for 1-5 hours. Chromaticity, pH, organic acid, 5-hydroxymethylfurfural (HMF), fructose content, electron-donating ability (EDA) (as a percentage), and ascorbic acid (AA) equivalent antioxidant capacity (AEAC) of heated fructose solutions were evaluated. With increasing heating temperature and time, the L-value decreased, and the a- and b-values increased to 120°C for 4 hours and 2 hours, respectively, and then decreased thereafter; however, total color difference increased. The pH and fructose content decreased. Organic acids, such as formic acid, lactic acid, and levulinic acid, and HMF content increased with increasing heating temperature and time. Antioxidant activity increased with increasing heating temperature and time (no antioxidant activity in 20% fructose solution). The EDAs after heating at 130°C for 3 and 4 hours were 17.21% and 31.73%, respectively, and the highest antioxidant activity was 94.57% (150°C for 4 hours). The AEAC was 1.71 mg of AA eq/g before heating and 24.43 mg of AA eq/g after heating at 150°C for 4 hours. These results suggest that heat treatment may be a useful method for increasing the antioxidant activity of fluid foodstuffs such as fruit juices and fructose-containing foods.