A preliminary study on the action of genus Allium on thyroid 131iodide uptake in rats [letter]

In: Rev Esp Fisiol (1992 Mar) 48(1):59-60

Bakhsh R Chughtai MI: Influence of garlic on serum cholesterol, serum triglycerides, serum total lipids and serum glucose in human subjects. NAHRUNG 1984; 28(2):159-63

Human subjects were used for a garlic experiment. The subjects were given a fat-rich diet for 7 days and on the 8th day the fasting blood was analyzed for serum cholesterol, serum triglycerides, serum total lipids and serum glucose. The human subjects were then given a fat- rich diet with 40 g of garlic for 7 days and on the 15th day the fasting blood was analyzed for the above investigations. On a fat- rich diet the serum cholesterol, serum triglycerides and serum total lipids were significantly increased as compared to normally feddiet. When 40 g of garlic was substituted in fat-rich diet for 7 days, the garlic significantly reduced the serum cholesterol and serum triglycerides.

Bhushan S Sharma SP Singh SP Agrawal S Indrayan A Seth P: Effect of garlic on normal blood cholesterol level.

INDIAN J PHYSIOL PHARMACOL 1979 Jul-Sep; 23(3):211-4

The effect of raw garlic on normal blood cholesterol level in males of the age group of 18-35 years was studied. The subjects, who never ingested garlic before, were given 10 g of garlic daily with their diet for two months. Fasting blood samples were investigated in respect of cholesterol before and after two months of garlic intake. Initially the blood cholesterol level ranged between 160-250 mg% which decreased significantly in all the subjects of experimental group after two months of ingestion of garlic. The slight decrease or increase in the blood cholesterol level of control group was not significant. The raw garlic can be advocated for daily ingestion in order to lower one's blood cholesterol level even if it is within normal limits.

Bilgrami KS Sinha KK Sinha AK

Inhibition of aflatoxin production & growth of Aspergillus flavus by eugenol & onion & garlic extracts.

In: Indian J Med Res (1992 Jun) 96:171-5

Block-E; Thiruvazhi-M

Allium chemistry: Synthesis of alk(en)yl 3, 4-dimethyl-2-thienyl disulfides, components of distilled oils & extracts of Allium species.

Journal of Agricultural and Food Chemistry 1993 41(12): 2235-2237

Bordia A: Effect of garlic on blood lipids in patients with coronary heart disease.

AM J CLIN NUTR 1981 Oct; 34(10):2100-3

The study was conducted on two groups of individuals. Group A consisted of 20 healthy volunteers who were fed garlic for 6 months and then followed for another 2 months without garlic. Garlic administration significantly lowered the serum cholesterol and triglycerides while raising the high-density lipoproteins. Group B consisted of 62 patients with coronary heart disease with elevated serum cholesterol. They were randomly divided into two subgroups: B1 was fed garlic for 10 months while B2 served as a control. Garlic decreased the serum cholesterol (p less than 0.05), triglycerides (p less than 0.05) and low density lipoprotein (p less than 0.05) while increasing the high-density fraction (p less than 0.001). The change reached statistically significant levels at the end of 8 months and persisted for the next 2 months of follow-up. Thus, the essential oil of garlic has shown a distinct hypolipidemic action in both healthy individuals and patients of coronary heart disease.