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Cholesterol lowering property of garlic (Allium sativum) on patients with hypercholesterolemia

Preety Lachhiramka, Sujay Patil.


Background: Cardiovascular disease especially atherosclerotic coronary heart disease (CHD) accounts for a large population of all deaths and disability worldwide. Elevated lipid levels have a strong association with cardiovascular events.

Objectives: Study aim is to reduce cholesterol levels with garlic supplementation.

Materials and Methods: It is a prospective, interventional open-label study to see the effect of garlic on serum cholesterol levels. Study was conducted in the Department of Pharmacology and Therapeutics, Rajendra Institute of Medical Sciences, Ranchi. Fifty Healthy subjects with elevated cholesterol levels between 240 and 330 mg/dL were enrolled. Subjects were given 3 g of raw garlic daily for a total period of 90 days. Follow-up was done on 30th, 60th, and 90th day after starting treatment.

Results: In male patients, the serum cholesterol level showed significant decrease of 13% (P < 0.001) from mean baseline of 269.30 mg/dL to 233.93 mg/dL at 90th day. In female patients, the decrease was 10% (P < 0.001) from mean baseline of 260.30 mg/dL to 233.90 mg/dL at 90th day.

Conclusion: Garlic has a role in cholesterol management as an adjunctive therapy in most cases of significant hypercholesterolemia thereby reducing risk of atherosclerosis and cardiovascular events.

Key words: Garlic, hypercholesterolemia, cardiovascular, lipid lowering

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