Effect of orally garlic (Allium sativum) supplementation on lipid and cholesterol levels of serum in cholestrol-fed male rats

Several evidences suggest that antioxidants consumption decreased hypercholesterolemia. The health benefits of fruits and legumes are now widely recognized. Garlic improved plasma lipid metabolism and low density lipoprotein, cholesterol and glyceride and total cholesterol, thus use of diet with garlic was effective in reducing the oxidative stress, and witch was indicated by on increase of antioxidant activity. In this study, we considered effect of garlic supplementation on blood lipid level in cholesterol-fed male rat. In this study, three male rat groups were used. Control group consumed chow (basic) diet and two groups were fed two percent cholesterol in diet. One group consumed two present cholesterol-fed (Chol) only, and next group consumed garlic (20%) for one month. After one month, TC, LDL, TG and HDL serum concentrations were measured. In Chol group TC, LDL and TG (but not HDL) concentrations significantly increased compared with control group. Supplementation of garlic decreased TC, LDL and TG concentrations compared with Chol group. However, these properties are needed to be more investigated in human.