The effect of single clove Black garlic on the hemostasis status and lipid profile in male Sprague Dawley rats with non-alcoholic fatty liver disease


  • Lili Nurmawati Diponegoro University, Faculty of Medicine, Department of Nutrition Science, Jl. Prof H.Soedarto, SH, Tembalang, 50275, Semarang, Indonesia, Tel.: +628122991238
  • Mohammad Sulchan Diponegoro University, Faculty of Medicine, Department of Nutrition Science, Jl. Prof H. Soedarto, SH, Tembalang, 50275, Semarang, Indonesia, Tel.: +62816655235
  • Siti Fatimah-Muis Diponegoro University, Faculty of Medicine, Department of Nutrition Science, Jl. Prof H. Soedarto, SH, Tembalang, 50275, Semarang, Indonesia, Tel.: +628122867895
  • Hery Djagat Purnomo Division of Gastroentero-Hepatology, Department of Internal Medicine, Dr. Kariadi Hospital – Faculty of Medicine, Diponegoro University, Jl. Prof H.Soedarto, SH, Tembalang, 50275, Semarang, Indonesia, Tel.: +628122803136
  • Kis Djamiatun Diponegoro University, Faculty of Medicine, Department of Biomedical Science, Jl. Prof H. Soedarto, SH, Tembalang, 50275, Semarang, Indonesia, Tel.: +6281390351351
  • Martha Ardiaria Diponegoro University, Faculty of Medicine, Department of Nutrition Science, Jl. Prof H. Soedarto, SH, Tembalang, 50275, Semarang, Indonesia, Tel.: +6281316225225
  • Vega Karlowee Diponegoro University, Faculty of Medicine, Department of Pathology Anatomy, Jl. Prof H.Soedarto, SH, Tembalang, 50275, Semarang, Indonesia, Tel.: +6282221894529



single clove black garlic, PAI-1, lipid profile, NAFLD, cardiovascular disease


Non-alcoholic fatty liver disease (NAFLD) patients have alteration in hemostasis components. Thus, including excess expression of plasminogen activator inhibitor-1 (PAI-1), causing fibrinolysis disorders; the majority of these patients are hypercoagulable state prone to thrombosis. Some evidence suggests that garlic and garlic supplements have antithrombotic and anti-inflammatory properties. Besides, garlic stimulates fibrinolytic activity and normalizes plasma lipid imbalances. Black garlic is processed garlic that is produced through natural aging at a controlled temperature (70 °C) and high humidity (90%) for several days, without other additives. This study aimed to prove the effect of single clove black garlic (SCBG) (Allium sativum Linn) on PAI-1 levels and lipid profiles of NAFLD rats induced by a high-fat fructose diet (HFFD) containing 1.25% cholesterol and 0.5% cholic acid.The rats were then divided into healthy control group (K1+); NAFLD control group without treatment (K2+); 0.9 mg simvastatin treatment group (K1-); 45 mg metformin treatment group (K2-); SCBG 450 mg per 200g BW (X1); 900 mg per 200 g BW (X2); and 1350 mg per 200 g BW (X3). All treatments were administered for 4 weeks via oral gavage. As a result, significant differences in PAI-1 levels and lipid profiles between groups after the administration (p = 0.001) were noted and also by simvastatin and metformin, respectively. There was a correlation between PAI-1 and lipid profile of SCBG treatment. In conclusion, the administration of SCBG (1350 mg per 200 g BB per day) for 4 weeks had a significant effect on PAI-1 levels, and the lipid profiles in Sprague Dawley rats modeled NAFLD (p = 0.001). SCBG has provided benefits that can be useful in the management of NAFLD but it’s not equivalent to medicine.


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How to Cite

Nurmawati, L., Sulchan, M., Fatimah-Muis, S., Djagat Purnomo, H., Djamiatun, K., Ardiaria, M., & Karlowee, V. (2021). The effect of single clove Black garlic on the hemostasis status and lipid profile in male Sprague Dawley rats with non-alcoholic fatty liver disease. Potravinarstvo Slovak Journal of Food Sciences, 15, 387–395.

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