Garlic supplementation and lipoprotein oxidation susceptibility

Stacy Phelps, William Harris

Research output: Contribution to journalArticle

104 Citations (Scopus)

Abstract

Interventions which make serum lipoproteins less susceptible to oxidation may be antiatherogenic. The antioxidant properties of garlic which have been demonstrated in 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, the ex 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.

Original languageEnglish (US)
Pages (from-to)475-477
Number of pages3
JournalLipids
Volume28
Issue number5
DOIs
StatePublished - May 1993
Externally publishedYes

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Garlic
garlic
lipoproteins
Lipoproteins
oxidation
Oxidation
blood lipids
Serum
fibrinolysis
Lipids
apolipoprotein B
Blood pressure
Apolipoproteins B
Fibrinolysis
Platelets
Powders
Cross-Over Studies
Tablets
placebos
volunteers

ASJC Scopus subject areas

  • Organic Chemistry
  • Cell Biology
  • Biochemistry
  • Medicine (miscellaneous)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Food Science

Cite this

Garlic supplementation and lipoprotein oxidation susceptibility. / Phelps, Stacy; Harris, William.

In: Lipids, Vol. 28, No. 5, 05.1993, p. 475-477.

Research output: Contribution to journalArticle

Phelps, Stacy ; Harris, William. / Garlic supplementation and lipoprotein oxidation susceptibility. In: Lipids. 1993 ; Vol. 28, No. 5. pp. 475-477.
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