الفهرس 
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Abstract
Obesity has become a major worldwide health problem. In every single country in the world, the incidence of obesity is rising continuously and therefore, the associated morbidity, mortality and both medical and economical costs are expected to increase as well. The majority of these complications are related to co-morbid conditions that include coronary artery disease, hypertension, type2 diabetes mellitus, respiratory disorders and dyslipidemia. Obesity increases cardiovascular risk.
Therefore, the present study was performed to examine the effects of garlic extract and garlic, apple and balsamic vinegars and extract Soaked Garlic Apple and Balsamic Vinegars to improve the health of rats infected with obesity and high cholesterol and to elucidate the molecular mechanisms responsible for such effect. To achieve these aims, the design of the study were as follows:
The work was carried out at Faculty of Home Economic, Menoufia University, Egypt. Fifty five male albino rats (150g ±5) were fed a standard diet for 7 days as an adaptation period. The rats were housed individually in wire cages under normal laboratory conditions. The diets were introduced to rats in special food cups to avoid loss of food and contamination. Also, water was provided to rats by glass tube projecting through wire cages from inverted bottles supported to one side of the cage. Food and water provided were checked daily. Rats (55) were randomly divided into two main groups as follows:
The first main group: negative control (n=5) rats fed the standard diet. The second main group: hypercholestrolemic obese rats (n = 50)
Hyperchlostrolemic Obese rats were divided into 10 subgroups, (5 rats each) according to the following:
Subgroup 1: Positive control rats fed the standard diet.
Subgroup 2: Rats fed standard diet plus orally receive fresh garlic aqueous extract as 2 ml/kg body weight
Subgroup 3: Rats fed standard diet plus orally receive garlic vinegar as 2 ml/kg body weight .
Subgroup 4: Rats fed standard diet plus orally receive apple vinegar as 2 ml/kg body weight .
Subgroup 5: Rats fed standard diet plus orally receive balsamic vinegar as 2 ml/kg body weight .
Subgroup 6: Rats fed standard diet plus orally receive balsamic vinegar as 2 ml/kg body weight.
Subgroup 7: Rats fed standard diet plus orally receive liquid extract from fermented infusion of garlic in apple vinegar for 10 days as 2 ml/kg body weight .
Subgroup 8: Rats fed standard diet plus orally receive liquid extract from fermented infusion of garlic in apple vinegar for 20 days as 2 ml/kg body weight