Table 1.

Food intake efficiency during allicin administration (n = 6).

Week	1	2	3	11	12
Controld	100 ± 2.1	100 ± 3.7	100 ± 1.4	100 ± 4.9	100 ± 6.0
5 mg/kg allicine	90.3 ± 2.7a	88.1 ± 4.2	80.0 ± 2.3a	70.7 ± 5.9a	82.0 ± 4.7
10 mg/kg allicine	54.3 ± 0.5b	74.2 ± 11.7a	68.9 ± 1.6b	80.5 ± 3.1a	80.1 ± 4.3
20 mg/kg allicine	42.0 ± 1.3c	65.5 ± 5.7b	53.0 ± 3.3b	65.4 ± 3.2b	67.7 ± 2.4a
Normal (regular diet)e	89.9 ± 12.8a	85.6 ± 2.6a	82.3 ± 4.0a	93.4 ± 14.8	82.7 ± 15.9

The data are mean ± S.D. and significantly different at ^a P < 0.05, ^b P < 0.01, and ^c P < 0.001 by the unpaired Student's t-test.

^dThe high cholesterol control group, 200 μL PBS (pH 7.4) was served instead of allicin as a negative control.

^eThe results are expressed as % of the high cholesterol control.