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Low temperature-aged garlic associated with anti-fatigue effects in animal study

10/07/2021 // Franz Walker // Views

Tags: anti-fatigue, exercise, fitness, functional food, garlic, goodfood, goodhealth, goodmedicine, goodscience, herbal medicine, Herbs, natural medicine, remedies, research, superfoods

Researchers from South Korea's National Institute of Agricultural Sciences and Korea University explored the potential of low temperature-aged garlic to reduce fatigue. Their findings were published in the Journal of Medicinal Food.

• The researchers aged garlic at 60 C for 60 days to obtain low temperature-aged garlic (LTAG).
• LTAG was peeled and then processed with 70 percent ethanol (EtOL) to obtain an extract. This was then concentrated under vacuum at 45 C and lyophilized to create an LTAG extract without the garlic's spicy flavor.
• The researchers then fed two groups of mice with either the LTAG extract or a control.
• After 28 days of treatment, five mice from each group were subjected to an exhaustive treadmill capacity test.
• Immediately after the treadmill tests, the researchers evaluated the levels of glucose, lactate dehydrogenase (LDH), free fatty acid (FFA) and lactate in the mice's blood.
• They found that glucose, LDH, FFA and lactate levels were significantly reduced in the LTAG-fed mice compared to the control group.
• Gastrocnemius muscle tissue was also isolated from the mice and rapidly frozen in liquid nitrogen.
• Muscle glycogen levels were significantly increased in the LTAG-fed mice.

Based on their findings, the researchers concluded that low temperature-aged garlic has potential as a natural anti-fatigue agent.

Journal Reference:

Hwang K, Hwang Y-J, Hwang I-G, Wan Heo, Kim Y-J. EFFECTS OF LOW TEMPERATURE-AGED GARLIC ON EXERCISE PERFORMANCE AND FATIGUE IN MICE. Journal of Medicinal Food. 9 September 2019; 944-951. DOI: 10.1089/jmf.2018.4294

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