Alterations in serum lipid, lipoprotein and visceral abdominal fat pad parameters of hypercholestrolemic guinea pigs in response to short term garlic consumption
Commercially available garlic preparation in the form of garlic oil, garlic powder and pills are widely used for certain therapeutic purposes, including lowering blood pressure and improving lipid profile. The aim of the present study was to determine short term effects of dietary consumption of garlic on the serum levels of triglyceride (TG), total cholesterol (TC), high density lipoprotein cholesterol (HDL-C), low density lipoprotein cholesterol (LDL-C), very low density lipoprotein cholesterol (VLDL-C) and abdominal fat pad status in hyperlipidemic guinea pigs. 15 animals categorized into three groups of 8 animals each as control, 2.5 and 5% garlic incorporation diet. 2.5 and 5% garlic made significant decrease in serum TG (15 and 29%), TC (73 and 78%), VLDL-C (65 and 70%) and LDL-C (69 and 70%) when compared to the control. However, we have not shown significant changes in the level of serum
HDL-C. Moreover, TC concentrations per gram of abdominal fat pad showed 15 and 24% decrease in response to 2.5 and 5% garlic consumption. Garlic consumption decreased mean adipocyte abdominal fat pad (AFP) so that higher percentage of cells was in 0 - 5 μm range. Reduction in AFP (50%) and body weight decrease (14%) was shown for garlic groups when compared to the control. The beneficial note of short term dietary consumption of garlic will be done through both serum lipid status and cellular changes of the abdominal fat pad.
Keywords: Guinea pig, garlic, lipid