The purpose of this study was to investigate the effect of garlic(Allium sativum L.) extracts with extraction conditions on hyperlipidemia prevention. The extracts prepared for garlic by hot temperature extraction(HG), low temperature extraction(LG), UMPM extraction(UG), fermentation(FG) and black garlic hot temperature(BG) method. To evaluate of hypolipidemia effect in vivo, we examined serum and liver lipid profiles of Triton WR-1339 induced hyperlipidemia rats. Serum triglyceride and total cholesterol levels in UG group were significantly higher than control group. Liver total cholesterol content in LG group and liver triglyceride in UG group was significantly lower than control group.