Garlic lipid-lowering effects

It was demonstrated previously that allicin extracted from garlic had a lipid-lowering effect on long-term feeding to healthy rats. These studies reported a significant decrease in total serum lipids, phospholipids, and cholesterol in the animals fed allicin compared to control animals. 

Sumioka, L, Hayama, M., Shimokawa, Y., Shiraishi, S., Tokunaga, A., and Hiroshima, J. 2006. Lipid-lowering effect of Monascus garlic fermented extract (MGFE) in hyperlipidemic subjects. Med. Sci. 55(2), 59-64. 

In vitro, allicin and related compounds inhibit HMG-CoA reductase, which is involved in cholesterol biosynthesis (see Chapter 35 Agents Used in Hyperlipidemia). Several clinical trials have investigated the lipid-lowering potential of garlic. Some have shown significant reductions in cholesterol and others no effect. The most recent meta-analysis suggested a minor (5%) reduction of total cholesterol that was insignificant when dietary controls were in place. 

The cardiovascular diseases and thrombotic diseases, which would be attributed more or less to the atherosclerosis, have been increased recently, and are the leading cause of death especially in the industrialized countries. The intake of garlic and onion is supposed to benefit in lowering the mortality and morbidity rates of these diseases by their antithrombotic, lipid-lowering, and hypoglycemic effects. In this section, antithrombotic and anticardiovascular effects of garlic and onion are described. 

Fresh garlic may have some cardiovascular benefits, but it is unclear whether it lowers blood lipids or blood pressure as much as originally thought. Aged preparations and cooked garlic are likely to be less effective despite being better tolerated. 

Garlic (Allium sativum) is thought to have several beneficial cardiovascular effects, such as lowering blood pressure and serum lipid, and antithrombotic activity. Garlic oil has been reported to interrupt thromboxane synthesis, thereby inhibiting platelet function. 

Garlic has been reported to have lipid- and blood-pressure-lowering properties, as well as antiplatelet, antioxidant, and fibrinolytic effects. In animal models and human cell cultures, it has been shown to have antiatherosclerotic activity (see Chapter 50). The sulfur-containing component, allicin, is considered to be the principal active ingredient of garlic, but several other bioactive ingredients have also been isolated. 

Garlic is the bulb of Allium sativum L. and was first cultivated in ancient Egypt, Greece, Rome, India, and China for its safe and effective therapeutic benefits as well as culinary uses. It has been used to treat tumors, headaches, weakness and fatigue, wounds, sores, and infections. It lowers blood lipids and inhibits platelet aggregation. 

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