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Garlic supplementation and lipoprotein oxidation susceptibility

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Lipids

Abstract

Interventions which make serum lipoproteins less susceptible to oxidation may be antiatherogenic. The antioxidant properties of garlic which have been demonstratedin vitro led us to investigate the effects of garlic supplements on lipoprotein oxidation susceptibility in humans. Ten healthy volunteers were given 600 mg/d of garlic powder (6 tablets of Kwai®) for two weeks in a placebo-controlled, randomized, double-blind crossover trial. We found that although serum lipid and lipoprotein levels were not lowered in this short time period, theex vivo susceptibility of apolipoprotein B-containing lipoproteins to oxidation was significantly decreased (−34%). Because garlic has been reported to beneficially affect serum lipid levels, platelet function, fibrinolysis and blood pressure, this additional effect of retarding lipoprotein oxidation may contribute to the potential antiatherosclerotic effect of garlic.

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Abbreviations

apoB:

apolipoprotein B-100

HDL:

high density lipoproteins

LDL:

low density lipoproteins

LOS:

lipoprotein oxidation susceptibility

MDA:

malondialdehyde

RISCC:

ratio of ingested saturated fat and cholesterol to calories

TBA:

thiobarbituric acid

TABRS:

TBA reactive substances

TCA:

trichloroacetic acid

VLDL:

very low density lipoproteins

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Authors and Affiliations

  1. Lipid and Arteriosclerosis Prevention Clinic, Division of Clinical Pharmacology, Department of Medicine, University of Kansas Medical Center, 66160, Kansas City, Kansas

    Stacy Phelps & William S. Harris

Authors
  1. Stacy Phelps
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  2. William S. Harris
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Phelps, S., Harris, W.S. Garlic supplementation and lipoprotein oxidation susceptibility. Lipids 28, 475–477 (1993). https://doi.org/10.1007/BF02535949

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  • DOI: https://doi.org/10.1007/BF02535949

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