Effect of raw garlic on blood biochemical factors in hyperlipidemic and hyperglycemic individuals

AUTHORS

Mehdi Mahmoodi 1 , * , Mohammadreza Hajizadeh 2 , Kobra Hosseini Sadat 3 , Seyed Habiballah Hosseini 4 , Gholamreza Asadi karam 1 , Mohammad Khaksari 5 , Abbas Sadighi 6

1 Associate Professor Department of Biochemistry, Rafsanjan University of Medical Sciences, Rafsanjan, Iran.

2 Instructor Department of Biochemistry, Rafsanjan University of Medical Sciences, Rafsanjan, Iran.

3 General Practitioner, Rafsanjan University of Medical Sciences, Rafsanjan, Iran.

4 Instructor department of Nursing, Rafsanjan University of Medical Sciences, Rafsanjan, Iran.

5 Associate Professor department of Physiology, Rafsanjan University of Medical Sciences, Rafsanjan, Iran.

6 Lab Technician, Rafsanjan University of Medical Sciences, Rafsanjan, Iran.

How to Cite: Mahmoodi M, Hajizadeh M, Hosseini Sadat K, Hosseini S H, Asadi karam G, et al. Effect of raw garlic on blood biochemical factors in hyperlipidemic and hyperglycemic individuals, Hormozgan Med J. 2007 ; 11(2):e89360.

ARTICLE INFORMATION

Hormozgan Medical Journal: 11 (2); e89360
Published Online: March 14, 2007
Article Type: Research Article
Received: October 10, 2005
Accepted: March 14, 2007

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Abstract

Introduction: Nowadays, the patterns of diseases have been changed from acute and
infectious diseases to chronic and noninfectious. Atherosclerosis is one of the main
factors of morbidity and mortality in developed countries. Diabetes mellitus (DM)
and hyperlipidemia are two of the main risk factors of atherosclerosis. For the
treatment of these two disorders various herbal and synthetic drugs have been used.
The aim of the present work was to study the effect of garlic (Allium staivam) on
blood biochemical factors in hyperglycemic and hyperlipidemic individuals.
Methods: This clinical trial was carried out in 25 volunteer individuals with fasting
blood glucose (FBS) higher than 126 dl/mg and blood cholesterol higher than 245
mg/dl. Fasting blood samples were collected for biochemical tests. The volunteers
consumed 5g raw garlic twice a day for 42 days. Second fasting blood samples were
collected and the individuals were told to not use any garlic for next 42 days. After
42 days of stopping garlic consumption the third fasting blood samples were collected
and the biochemical factors was measured in a specialized pathobiology laboratory.
Results: The mean of FBS (P<0.01) and cholesterol (P<0.001) were reduced,
respectively after 42 days of garlic consumption but after cessation of garlic
consumption increased again. The mean of HDL-C was increased significantly
(P<0.05) and HbA1C was reduced significantly (P<0.05). Urea, Creatinin, Uric
Acid, liver function test, LDL-c, did not change during the study.
Conclusion: Regarding to the results of this study, garlic consumption can
decrease total cholesterol, FBS and hbA1C and increase HDL-C. Therefore, garlic
can be used in mild hyperlipidemia and diabetes mellitus, especially in individuals
who can not tolerate chemical drugs.

Keywords

Hyperlipidemia – Hyperglycemia – Garlic

© 2007, Hormozgan Medical Journal. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.

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