Effect of Garlic on some blood lipids and hmgcoa reductase activity

Triglyceride, total cholesterol, HDL cholesterol, LDL cholesterol, lipoprotein [a], free fatty acids and glucose levels were measured in the serum or plasma of 86 normal male human subjects, aged 25 to 50 years, before and after one month of garlic powder consumption [one 400 mg garlic tablet, 3 times daily]. Levels of total cholesterol, LDL cholesterol and triglycerides were significantly decreased after garlic consumption [by 10.7%, 11.5% and 14.2% respectively, p<0.05]. Furthermore, this decrease was significantly greater [p<0.05] for initial cholesterol levels of >200 mg/dl and triglyceride levels of >150 mg/dl/[14.7% and 15% respectively], and less pronounced for cholesterol levels of%200 mg/dl and triglyceride levels of% 150 mg/dl/[7.3% and 6% respectively]. The reduction in LDL cholesterol was also significantly greater [p<0.05] for initial levels of>135 mg/dl/[16.7%]as compared with levels of%135 mg/dl/[10.0%]. No significant differences existed in the levels of glucose, free fatty acids, lipoprotein [a] and HDL cholesterol measured before and after consumption of garlic. Measurements of cholesterol and triglycerides were also carried out in 15 normal male rats, weighing 250 to 300g, after receiving a diet containing 2.5% garlic powder for 10 days. Total cholesterol and triglyceride levels were significantly lower [p<0.05] in these rats as compared to a control group receiving regular stock powder without garlic. The specific activity of HMGCoA reductase in the liver microsomal fraction of 12 normal male rats receiving the garlic powder [2.5% of the diet] for 10 days,was also significantly decreased [p<0.05] as compared to a control group on the stock diet without garlic