Abstract
Dyslipidemia is a metabolic abnormality leading to a persistent increase in the plasma concentration of cholesterol and triglycerides. Dyslipidemia is known to promote atherosclerosis. It is a complex disease and is a major risk factor for adverse cardiovascular events. Allium sativum commonly known as garlic has been found to have several medicinal value including, lipid-lowering property, blood pressure decreasing, anti-diabetic, anti-cancer and anti-oxidant activity. It was a double-blind, two-parallel-group, prospective interventional clinical trial. Total no of 112 patients were enrolled in the study and divided into two equal groups (56 in each group) viz; Group 1 (Lasuna TM) and Group 2 (placebo). Lipid profile was measured at day 0 and 90. Independent–sample‘t’ test was applied to find out the significant difference between the two groups, P-value being 0.05. The mean difference Total Serum Cholesterol, Serum Triglyceride, Serum LDL Cholesterol and Serum VLDL cholesterol on day 0 was nonsignificant with p being 0.539, 0.811, 0.230, 0.770 and 0.811 and on 90th day was significantly lower in group taking garlic with p being 0.001, 0.014, 0.003 and 0.008 respectively whereas Serum HDL cholesterol on 90th day was significantly higher in group taking garlic with p being 0.001. Garlic, when given as supplement decreases Total Serum Cholesterol, Serum Triglycerides, Serum LDL Cholesterol and Serum VLDL Cholesterol and on the other hand it increases Serum HDL Cholesterol.
Highlights
Dyslipidemia is a metabolic abnormality leading to a persistent increase in the plasma concentration of cholesterol and triglycerides
Blood pressure reducing properties of garlic are related with the hydrogen sulphide production and allicin content liberated from alliin and the enzyme alliinase which is assumed to possess angiotensin II inhibiting and vasodilating effects.[10,11]
The present study was conducted to evaluate the effect of Allium sativum capsules on the lipid profile
Summary
Dyslipidemia is a metabolic abnormality leading to a persistent increase in the plasma concentration of cholesterol and triglycerides. Commonly known as Garlic, has been found to have lipid-lowering property since it inhibits HMG-CoA reductase and halting lipid oxidation and oxidative modification of LDL cholesterol.[4] Other suggested mechanisms include increased loss of bile salts in feces and mobilization of tissue lipids into circulation, as garlic has a profound effect on postprandial hyperlipidemia.[5] Together garlic poses vasodilatory effect on the pulmonary vascular bed.[6] It has cardio-protective effect i.e. Garlic inhibits ADP-induced platelet aggregation and increases plasma fibrinolytic activity which results in dissolution of clot and thrombi, preventing cardiovascular disorders and lowering the risk of MI and sudden coronary death.[7,8] Garlic has potential to decrease blood pressure in Hypertensive patients.[9]. Blood pressure reducing properties of garlic are related with the hydrogen sulphide production and allicin content liberated from alliin and the enzyme alliinase which is assumed to possess angiotensin II inhibiting and vasodilating effects.[10,11] The present study was taken up with the purpose of evaluating the effect of garlic on lipid profile of patient with dyslipidemia
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