{"title":"Effect of garlic on blood lipids in patients with coronary heart disease","authors":"A Bordia","doi":"10.1093/ajcn/34.10.2100","DOIUrl":null,"url":null,"abstract":"<div><p>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<sub>1</sub> was fed garlic for 10 months while B<sub>2</sub> served as a control. Garlic decreased the serum cholesterol (p < 0.05), triglycerides (p < 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 disease.</p></div>","PeriodicalId":50813,"journal":{"name":"American Journal of Clinical Nutrition","volume":"34 10","pages":"Pages 2100-2103"},"PeriodicalIF":6.5000,"publicationDate":"1981-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1093/ajcn/34.10.2100","citationCount":"179","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"American Journal of Clinical Nutrition","FirstCategoryId":"3","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0002916523431450","RegionNum":1,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
引用次数: 179
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: B1 was fed garlic for 10 months while B2 served as a control. Garlic decreased the serum cholesterol (p < 0.05), triglycerides (p < 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 disease.
期刊介绍：
American Journal of Clinical Nutrition is recognized as the most highly rated peer-reviewed, primary research journal in nutrition and dietetics.It focuses on publishing the latest research on various topics in nutrition, including but not limited to obesity, vitamins and minerals, nutrition and disease, and energy metabolism.
Purpose:
The purpose of AJCN is to:
Publish original research studies relevant to human and clinical nutrition.
Consider well-controlled clinical studies describing scientific mechanisms, efficacy, and safety of dietary interventions in the context of disease prevention or health benefits.
Encourage public health and epidemiologic studies relevant to human nutrition.
Promote innovative investigations of nutritional questions employing epigenetic, genomic, proteomic, and metabolomic approaches.
Include solicited editorials, book reviews, solicited or unsolicited review articles, invited controversy position papers, and letters to the Editor related to prior AJCN articles.
Peer Review Process:
All submitted material with scientific content undergoes peer review by the Editors or their designees before acceptance for publication.
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