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Onion, garlic, and experimental atherosclerosis.

G S Sainani, D B Desai, M N Natu

    Japanese Heart Journal
    |May 1, 1979
    PubMed
    Summary

    Garlic and onion consumption significantly reduced cholesterol, triglycerides, and atherosclerosis in rabbits. These natural foods offer protective effects against cardiovascular disease by improving lipid profiles and fibrinolytic activity.

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    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.

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  • 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.