ADJUSTING EFFECTS OF APPLICATION OF GARLIC PASTE AT SHNQU (神阙 CV8) ON THE CIRCADIAN RHYTHM OF BODY TEMPERATURE INDUCED BY SLEEP DEPRIVATION

Objective To observe the effect of application of garlic paste at Shenque （神阙 CV8） on the circadian rhythm in sleep deprivation young students. Metheds Twenty healthy volunteer young male students from Southern Medical University were randomly divided into three groups： normal group （A）, sleep deprivation group （B） and treatment group （C）. Volunteers in group B and C received 48 h sleep deprivation （SD）, and in the mean time volunteers in group C were treated by garlic paste at Shenque （神阙 CV8）, while those in group A had no any treatment. The body temperature of all the volunteers was detected at 6：00 am, 12：00 am, 6：00 pm and 0：00 am, respectively, after the treatment. Results The mean body temperature values in group A and C both were highest at 6： 00 pm and lowest at 6： 00 am which had a significant difference in each group （P〈0.01）; in group B, the mean body temperature was highest at 0：00 am and lowestat 6：00 am, no significant difference was found between them （P〉0.05）. Results of cosine analysis showed that in subjects of group B the circadian rhythm of body temperature still kept going well after SD, but the peak amplitude and amplitude of vibration were higher than those of group A, and the acrophase of group B was obviously lower than that of group C and A. The 3 indexes of group C were similar to those of group A, denoting that garlic paste application of Shenque （神阙 CV8） could prevent disorders of circadian rhythm of the body temperature. Conclusion The garlic paste application at Shenque （神阙 CV8） can adjust circadian rhythm and accelerate the recovery processes of circadian rhythm in SD young students.

Effect of Garlic Paste Added to Yoghurt of Cow Milk

Yoghurt has greater popularity among fermented milk products. The development of fruit and fiavoured yoghurt resulted in this product of major importance in markets. Garlic is a common food spice and herbal medicine for preventing of many human diseases. This study was conducted to analyze physicochemical properties of yoghurt by incorporating of garlic paste at different concentrations. Yoghurt mixtures were prepared with 0.5%, 1%, 2% and 3% garlic paste, and without garlic paste as a control. They were subjected into chemical, sensorial and microbial assessment during the storage period of four weeks. At the first week, the chemical attributes, such as ash, dry matter, total sugar, reducing sugar and pH show significantly （P 〈 0.05） higher in 3% garlic added yoghurt. On the other hand, titrable acidity was higher in yoghurt made without garlic paste. At the fourth week of storage period, 3% garlic added yoghurt received higher mean value for ash, dry matter, total sugar, reducing sugar and pH. Similarly, yoghurt made without garlic received higher mean value for titrable acidity. Garlic reduced the bacterial load in the yoghurt, as bacterial count was decreased with increase in the concentration of garlic paste. Finally, organoleptic assessment revealed that there were （P 〈 0.05） changes among the treatments in the sensory attributes. Although, yoghurt made from 1% of garlic at the first week of storage showed the best overall acceptability compared with other all treatments, such as values of ash, dry matter, total sugar and reducing sugar were 0.61%±0.05%, 14.73% ± 3%, 12.7% ± 1.57% and 1.86% ± 0.19%, respectively.

Effect of Garlic Paste on the Physicochemical Attributes of Cheese

Cheese has recently gained a lot of popularity around the world. This experiment was carried out to make cheese from skim milk with the addition of garlic paste. This study focused on the impact of garlic paste on the physicochemical properties of cheese. Cheese samples S1, S2, S3, and S4 were prepared with 0%, 1%, 3%, and 5% garlic paste, respectively, where S1 was the control sample. Compared to sample S1, the higher proportion of garlic paste incorporation resulted in higher viscosity and water holding capacity;nevertheless, lower values for syneresis were obtained. Although no significant change was observed in the pH values, samples S4 (5% garlic) and S1 (0% garlic) exhibited the highest and lowest pH, respectively. The results in this investigation revealed that garlic inclusion had a substantial impact on the physicochemical parameters of the skim milk cheese.