Protective effect of garlic oil on the changes produced by 3 weeks of fatty diet on serum cholesterol, serum triglycerides, fibrinolytic activity and platelet adhesiveness in man

Author(s): Sharma, K., Parmar, Y., Verma, S.

Journal/Book: Indian Heart Journal. 1982; 34: 86-88.

Abstract: 40 healthy inolviduals were divided into groups of 20 each. Group I was given 75 gm of butter along with their usual daily diet while group II was fed, in addition to butter, garlic oil (0.25 mg/kg body weight) in two divided doses. -Three weeks of fat administration raised serum cholesterol by 10.3 % in group I which was not significant, while the rise was only 3.2 % in group II individuals. On the other hand serum triglycerides increased significantly when only fat was admistered, this rise was distinctly inhibited when garlic was added. A fall in fibrinolytic activity (FA) by 22.6 % was observed at the end of 3 weeks of fatty diet. Garlic not only prevented this fall but actually increased the FA by 36.3 % above the initial levels. Similarly platelet adhesive index (PAI) increased by 30% with the fatty meal while this was reduced by 16% below the initial levels where garlic was added. In healthy individuals long term fat rich diet may adversely affect the blood fibrinolytic activity with increase in serum triglycerides and platelet adhesiveness without a change in serum cholesterol levels. Addition of garlic might prevent this harmful effect of fatty meal.

Keyword(s): Knoblauch

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