Effect of fresh garlic (Allium sativum) on lipid metabolism in male rats

The hypocholesterolemic effect of dietary garlic was studied. 4 experimental groups were established. The control group (group-C) received a standard diet; the second group (group-G) received a supplement with 10% fresh garlic, the third group (group-Ch) received 2% cholesterol and the forth group (group-ChG) received 2% cholesterol and 10% fresh garlic. The serum cholesterol level was significantly lower in group-G (63.21 +/- 7.24) than in group-C (72.00 +/- 8.32) (p < 0.05). On the other hand, hypercholesterolemia induced by cholesterol feeding (group-Ch: 94.33 +/- 24.50) was significantly reduced by garlic (group-ChG: 65.03 +/- 10.57) (p < 0.005). Garlic supplementation increased high density lipoprotein and decrease low density lipoprotein in normal and hypercholesterolemic rats. The reduction in the plasma cholesterol by feeding garlic was in low density lipoprotein and very low density lipoprotein cholesterol fractions. However, the liver weight was influenced by supplementation of garlic. Feeding the garlic diet decreased liver weight in group-a (3.00 +/ 0.13) compared with group-C (3.33 +/- 0.26) (p < 0.005) and in group-ChG (3.66 +/- 0.24) compared with group-Ch (3.35 +/- 0.15) (p < 0.05). The plasma glucose in rats fed the cholesterol diet supplemented with garlic was reduced, but not significantly, compared with those fed the cholesterol diet without garlic. The results demonstrate that garlic exerts hypocholesterolemic effects in normal or cholesterol-fed rats and reduces the liver weight. (C) 2000 Elsevier Science Inc.