Effect of an odor-modified garlic preparation on blood lipids

Author(s): Lam, F., Wang-Cheng, R.

Journal/Book: Nutrition Review. 1987; 7: 139-149.

Abstract: The effect of an odor-modified liquid garlic extract an blood lipids; was evaluated in human subjects over a six month period; Lowering: of cholesterol, triglycerides, low density and very low density lipoproteins (LDL, VLDL) with rise of high density lipoprotein (HDL) was observed in the majority of subjects who took garlic extract; the effect was clearly more significant than with subjects taking placebo. Garlic extract did not significantly influence the levels of cholesterol and triglycerides in subjects who e initial cholesterol levels were relatively low. Of special interest was the initial rise of cholesterol, triglycerides, and LDL/VLDL with garlic supplementation, suggesting possible mobilization of tissue lipids into the circulation during this phase of garlic ingest on. This study confirms previous reports of lowering cholesterol and triglycerides using various garlic preparations. Furthermore, it suggests that odor-modified garlic extract may be used in conjunction with dietary modification for control of hyperlipidemia.

Keyword(s): garlic

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