Ameliorative Effect of Garlic Oil on Metabolic Changes in Mice Fed with High Fat Diet

High-fat diets (HFDs) are a major risk factor for obesity, dyslipidaemia, and insulin resistance, which contribute to the global burden of metabolic syndrome. Garlic oil, rich in bioactive organosulfur compounds, has been reported to possess antioxidant and lipid-lowering properties. This study investigated the effects of garlic oil on metabolic changes in mice fed with a high-fat diet. Twenty-five mice were randomly divided into five groups of five mice each. Group one (1) was the control group, fed with rat chow only. Group two (2) was fed with a high-fat diet alone without treatment, while Groups 3, 4, and 5 received high-fat diet + garlic oil at doses of 1 mg/kg, 2 mg/kg, and 3 mg/kg, respectively, for four weeks. Body Mass Index (BMI) was calculated weekly for the period of four weeks, and serum from blood samples collected by cardiac puncture was analyzed for lipid profile. In comparison to the high-fat diet group (Group 2), which exhibited significantly elevated cholesterol (mean: 244.07 mg/dL), triglycerides (mean: 156.63 mg/dL), and low-density lipoprotein (LDL-C) (mean: 175.25 mg/dL), while showing lower high-density lipoprotein (HDL-C) (mean: 26.43 mg/dL), the garlic oil-supplemented groups showed marked improvements. Group 5 (high-fat diet + garlic oil 3 mg/kg) demonstrated the most significant reduction in cholesterol (mean: 138.95 mg/dL), triglycerides (mean: 128.54 mg/dL), and LDL-C (mean: 123.92 mg/dL), alongside the highest increase in HDL-C (mean: 34.82 mg/dL). Groups 3 and 4 also exhibited favorable changes in lipid profiles, with Group 3 showing cholesterol levels of 167.91 mg/dL, triglycerides of 158.00 mg/dL, and LDL-C of 122.40 mg/dL, and Group 4 showing cholesterol levels of 159.03 mg/dL, triglycerides of 142.83 mg/dL, and LDL-C of 135.92 mg/dL. Regarding BMI, Group 2 showed an increase in BMI (mean: 4.5) over the 5-week period. In contrast, the garlic oil-supplemented groups showed a reduction in BMI, with Group 3 having a final BMI of 3.8, Group 4 at 3.9, and Group 5 showing the most significant decrease with a final BMI of 3.4, demonstrating the effectiveness of garlic oil in mitigating the obesity-related effects of a high-fat diet. These findings indicate that garlic oil supplementation significantly improves lipid metabolism and reduces obesity-related markers, suggesting its potential as a therapeutic intervention for managing dyslipidemia, obesity, and related metabolic disorders.