Fig. 2. 8-iso-PGF2 changes after the supplementation of black garlic extracts.
Rats were fed with 5 different diets for 5 weeks; NF, Normal fat (7% fat); HF, High-fat (20% fat + 1% cholesterol); HF+BGE 0.5, High-fat + 0.5% black garlic extract (BGE); HF+BGE 1.0, High-fat + 1.0% BGE; HF+BGE 1.5, High-fat + 1.5% BGE. Each bar represents the mean ± SD. NS above the bars indicate no significant differences among groups at α = 0.05 as determined by Duncan's multiple range test.