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The synergistic effect of conjugated linoleic acid (CLA) and γ-oryzanol (OZ) on the reduction of visceral and body fats was investigated in mice. Female ICR mice, 10 weeks of age, were acclimated for one week and then randomly divided into 5 treatment groups by body weights: Control (70 μl olive oil + 30 μ CLA), CLA-OZ 1 (70 μl olive oil + 30 μl CLA + OZ 0.5 ㎎), CLA-OZ 2 (70 μl olive oil + 30 μl CLA + OZ 1.0 ㎎), OZ (100 μl olive oil + OZ 1.0 ㎎), and Olive oil (100 μl olive oil). Samples were daily intubated, p.o., for 4 weeks. Food and water were ad libitum. Four weeks later, mice were sacrificed by neck dislocation, followed by measuring whole body weight, empty carcass weight (ECW), which is weight without organs and visceral fats, visceral fats, body fats and protein content. Mice treated with CLA (control) sample maintained significantly, p Meanwhile, CLA-OZ 2-treated mice maintained significantly, p |
