Fermented Garlic Ameliorates Hypercholesterolemia and Inhibits Platelet Activation

Area of Science:

• Cardiovascular Science
• Nutritional Science
• Biochemistry

Background:

• Dietary cholesterol exacerbates lipid profiles and platelet activation, promoting atherosclerosis.
• Ethnomedicine, Mediterranean diets, and fermented foods offer natural cardiovascular health benefits.
• Garlic is recognized for its cholesterol-lowering and anti-platelet properties.

Purpose of the Study:

• To investigate the efficacy of fermented garlic in ameliorating hypercholesterolemia and platelet dysfunction in rats.
• To compare the effects of fermented and nonfermented garlic preparations.

Main Methods:

• Rats were fed a hypercholesterolemic diet and treated with spirulina and garlic preparations for one month.
• Platelet aggregation, granule secretion, lipid profiles, liver/kidney function, and gene expression (SREBP-2, ACAT-1, ACAT-2, HMG-CoA) were analyzed.
• Histological examination of liver and adipose tissues was performed.

Main Results:

• Both garlic types inhibited platelet aggregation and secretion; fermented garlic showed a stronger effect.
• Fermented garlic significantly reduced liver weight, triglyceride levels, and mitigated hepatic steatosis and adipose tissue damage.
• Gene expression analysis indicated modulation of lipid metabolism pathways.

Conclusions:

• Fermented garlic demonstrates significant improvements in lipid profiles and platelet function.
• Fermented garlic effectively inhibits atherosclerosis and platelet-related cardiovascular disorders.
• This study supports fermented garlic as a potential therapeutic agent for cardiovascular health.