Effects of Garlic Products on Lipid Metabolism in Cholesterol-Fed Rats 1

Abstract

Abstract

The effect of garlic prepared in several forms on lipid metabolism was studied in male rats fed a diet containing 1% cholesterol. Garlic was supplemented at 2% of the diet as fresh garlic in forms of ethanol extracted garlic residue, ethanol extract of garlic, whole garlic, and autoclaved garlic. Diets were fed for 4 weeks from 6 weeks of age. The supplementation of garlic products except ethanol-extracted garlic residue reduced plasma and liver cholesterol levels. The reduction in the plasma cholesterol by feeding garlic products was in very low density lipoprotein and low-density lipoprotein cholesterol fractions. Animals fed diets supplemented with garlic decreased liver glucose-6-phosphate dehydrogenase and malic enzyme activities and also reduced the liver weight, inquinal adipose tissue weight, liver total lipids, and plasma triglycerides. The hypocholesterolemic activity of garlic was contained in the ethanol extract and stable when autoclaved at 120° for 1 hr.