Effect of essential oil of onion and garlic on experimental atherosclerosis in rabbits

Journal/Book: Atheroscler. 1977; 26: 379-386.

Abstract: The effects of the essential oils of onion (extracted from 2 g of raw onion per kg body weight) and garlic (extracted from 1 g of raw garlic per kg body weight) have been observed on experimental atherosclerosis produced by cholesterol feeding (0.5 g/kg) in rabbits. The rise in serum cholesterol and serum triglycerides was significantly reduced by both onion and garlic during the ;4-month- period' of study. Cholesterol feeding significantly increased beta -(p< 0.01) and pre-beta (p <- 0.001) lipoproteins while decreasing the a-fraction (p< 0.001). Onion and garlic -both prevented these changes. Beta/alpha ratio, which was initially 1.3 :1, rose to 4.5 :1 and 5.7 :1 at the end of 2 months and 4 months of cholesterol feeding. However, this ratio did not increase signif-icantly, both at the 2 month and 4 month period, when onion and garlic were added. Fibrinolytic activity significantly increased with onion (p < 0.001) and garlic (p< 0.001) while feeding only cholesterol actually decreased it (p< 0.001). Onion and garlic reduced aortic atheroma by about half. It is suggested that the essential oils of onion and garlic protect against experimental athero-sclerosis by preventing the fall in the alpha lipoprotein fraction and by enhanc-ing fibrinolytic activity, as well as by lowering the serum cholesterol and tri-glyceride levels.

Keyword(s): Knoblauch

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