Effect of garlic on blood lipids in patients with coronary heart disease

Journal/Book: American Journal of Clinical Nutrition. 1981; 34: 2100-2103.

Abstract: The study was conducted on two groups of individuals. Group A consisted of 20 healthy volunteers who were fed garlic for 6 months and then followed for another 2 months without garlic. Garlic administration significantly lowered the serum cholesterol and triglycerides while raising the high-density lipoproteins. Group B consisted of 62 patients with coronary heart disease with elevated serum cholesterol. They were randomly divided into two subgroups: B~ was fed garlic for 10 months while B2 served as a control. Garlic decreased the serum cholesterol (p < 0.05), triglycerides (p c 0.05) and low-density lipoprotein (p < 0.05) while increasing the high-density fraction (p < 0.001). The change reached statistically significant levels at the end of 8 months and persisted for the next 2 months of follow-up. Thus, the essential oil of garlic has shown a distinct hypolipidemic action in both healthy individuals and patients of coronary heart dis-ease.

Keyword(s): Knoblauch

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