Therapeutic Impacts of Garlic Varieties on Hyperlipidemia Induced In Male Wistar Rats

Abstract

Background: Every year, cardiovascular diseases take the lives of 17.7 million people accounting for 31% of all global deaths with atherosclerotic cardiovascular disease being the leading cause of mortality. Interestingly, hyperlipidemia is an important modifiable risk factor contributing to atherosclerosis.

Methods: Qualitative phytochemical screenings was done according to standard protocols. For hyperlipidemia protocol, animals were divided randomly into 4 groups of 6 rats each. Group 1 (normal group) were fed with normal rat feed, Group 2 (control group) fed with a hyperlipidemic diet composed of 75% normal rat feed plus 20% reheated soya bean oil and 5% butter, Group 3 and 4 (Experimental groups) were fed as in Group 2 in addition to the daily administration of white and red garlic juice simultaneously and respectively. The experiment lasted for 6 weeks.

Results: Biochemical Parameters such as Triglycerides, Cholesterol, High Density Lipoprotein (HDL) and Low Density Lipoprotein (LDL) studied, revealed white garlic and red garlic to have significantly increased the serum concentration of HDL (p<0.05), and decreased the serum concentration of triglycerides, cholesterol while very significantly reducing LDL concentration (P<0.01). These activities may not be unconnected   with flavonoids, total polyphenols content (TPC) and sulfur compounds present in the two varieties.

Conclusions: Consequently, the selected nutraceuticals could be useful against hyperlipidemic diet since they could increase the level of serum good cholesterol (HDL) and decrease LDL.