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Garlic supplementation and lipoprotein oxidation susceptibility
1Department of Medicine, University of Kansas Medical Center, Kansas City 66160.
Lipids
|May 1, 1993
Summary
Garlic supplements reduced the susceptibility of lipoproteins to oxidation in healthy volunteers. This finding suggests garlic may offer antiatherosclerotic benefits by protecting against oxidative damage.
Area of Science:
- Cardiovascular Science
- Nutritional Biochemistry
Background:
- Oxidative modification of serum lipoproteins is implicated in atherogenesis.
- Garlic exhibits antioxidant properties in vitro.
- Potential antiatherogenic effects of garlic warrant investigation in human studies.
Purpose of the Study:
- To evaluate the effect of garlic supplementation on the ex vivo susceptibility of human lipoproteins to oxidation.
- To assess if garlic impacts lipoprotein oxidation in a controlled human trial.
Main Methods:
- A placebo-controlled, randomized, double-blind crossover trial was conducted.
- Ten healthy volunteers received 600 mg/day of garlic powder for two weeks.
- Lipoprotein oxidation susceptibility was measured ex vivo.
Main Results:
- Garlic supplementation significantly decreased the ex vivo susceptibility of apolipoprotein B-containing lipoproteins to oxidation by 34%.
- No significant changes in serum lipid and lipoprotein levels were observed within the two-week study period.
Conclusions:
- Garlic supplementation retards lipoprotein oxidation in humans.
- This antioxidant effect may contribute to garlic's potential antiatherosclerotic properties.
- Further research is needed to explore garlic's role in cardiovascular disease prevention.