Onion, garlic, and experimental atherosclerosis.

Area of Science:

• Biochemistry
• Cardiovascular Research
• Nutritional Science

Background:

• Hyperlipidemia and atherosclerosis are major risk factors for cardiovascular disease.
• Dietary interventions are crucial for managing lipid profiles and preventing atherosclerosis.
• Natural compounds from foods like garlic and onion are explored for their potential health benefits.

Purpose of the Study:

• To investigate the effects of garlic and onion on lipid profiles and aortic atherosclerosis in a rabbit model.
• To compare the efficacy of garlic and onion in mitigating diet-induced hyperlipidemia and atherosclerosis.
• To assess the impact of garlic and onion on serum lipid parameters and fibrinolytic activity.

Main Methods:

• Forty-two rabbits were divided into four groups: control, cholesterol-fed, cholesterol plus garlic-fed, and cholesterol plus onion-fed.
• Animals were monitored for 16 weeks, with blood samples collected every 4 weeks for biochemical analysis.
• Serum lipid profiles (cholesterol, triglycerides, lipoproteins, phospholipids) and fibrinolytic activity were measured.
• Aortic atherosclerosis was graded post-mortem.

Main Results:

• Garlic and onion significantly inhibited the rise in serum cholesterol, triglycerides, beta-lipoproteins, and phospholipids compared to the cholesterol-only group.
• Both garlic and onion enhanced fibrinolytic activity, with garlic showing a more pronounced effect.
• The beta:alpha lipoprotein ratio was favorably altered towards normal levels.
• Aortic atherosclerosis was significantly reduced in the garlic and onion groups.

Conclusions:

• Dietary garlic and onion possess significant atheroprotective properties in rabbits.
• Garlic and onion effectively manage hyperlipidemia and reduce the severity of aortic atherosclerosis.
• These findings support the inclusion of garlic and onion in dietary strategies for cardiovascular health.