Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original paper
Effects of tsao-ko, Turmeric and Garlic on Body Fat Content and Plasma Lipid Glucose and Liver Lipid Levels in Mice (A comparative Study of Spices)
Longquan YUHiramitsu SUZUKI
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2007 Volume 13 Issue 3 Pages 241-246


The purpose of this study was to compare the long-term effects of small intakes of tsao-ko, turmeric and garlic on the levels of body fat, plasma lipids, lipid peroxides, glucose and liver lipids in adult mice. Six groups (n=8 per group) of adult male mice (25 weeks old) were fed a diet containing 1% or 0.1% tsao-ko (Amomum tsao-ko Crevost et Lemair), turmeric or garlic powder for 90 days. The final percent change in body weight tended to be lower in mice in the tsao-ko diet group than that in turmeric diet group. There was a significant reduction in plasma and liver triacylylglycerol concentrations in mice on the 0.1% tsao-ko diet compared with those in the 0.1% garlic diet group. Plasma glucose concentrations were significantly lower in animals on the 1% tsao-ko and garlic diets compared with those on the 1% turmeric diet. The hypolipidemic and hypoglycemic effects of tsao-ko were more pronounced than those of turmeric or garlic.

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© 2007 by Japanese Society for Food Science and Technology
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