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

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