Consumption Of Garlic Does Not Lower Cholesterol

Posted by Prudence on February 28, 2007 · Leave a Comment

Garlic (Allium sativum) has long been used as a cholesterol-lowering agent and used together with statins and other lipid-lowering medications for patients with hypercholesterolemia. Crushing garlic induces formation of allicin through action of alliinase enzymes of alliin. Allicin inhibits cholesterol synthesis in vitro. Thus, many scientists believe that consumption of garlic will help humans reduce their blood cholesterol levels.

However in a recent study done by Gardner and his associates, consumption of a specified amount of raw garlic, powdered garlic supplement, and aged garlic supplement did not produce clinically or statistically significant decrease of high density lipoprotein cholesterol, triglyceride levels, or total cholesterol-high-density lipoprotein cholesterol ratio.

The study, in a parallel design trial, involved 192 adults, aged 30-65 years old, with low-density lipoprotein cholesterol levels between 130-190 mg/dL (3.36-4.91 mmol/L), triglyceride levels less than 250 mg/dL (here.

I think the study isn’t enough to refute age-old claims of benefits from the good ol’ garlic, whether it be taken raw or in capsules. What should be taken into consideration though is that consumption of garlic alone and without other lipid-lowering medications will not lower the blood cholesterols in patients with dyslipidemia. Furthermore, the population used in this study (aged 39-65 years old) were probably those who’ve had not observed proper nutrition since their earlier adult years.

Also, one cannot discount evidence that suggest garlic may be of help in preventing formation of blood clots in clogged arteries, leading to prevention of atherosclerotic heart diseases.

More studies with bigger sample population should perhaps be done to verify the results of this study.

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