The protective action of essential oils of onion and garlic in cholesterol-fed rabbits

Bordia, A; Arora, Sunita; Kothari, L. K.; K, Jain; Bs, Rathore; Rathore, Anita; Dube, M. K.; N, Bhu

doi:10.1016/0021-9150(75)90071-4

Cited by 59 publications

(14 citation statements)

References 10 publications

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“…Studies on animals indicated that garlic (Allium sativum) has widely been used and reported to have hypocholesterolemic, hypolipidemic, and hypoglycemic properties. The magnitude of this action varies from 14% lowering of serum cholesterol in human to a lowering of 80% in cholesterol-fed rabbits (Bardia et al, 1975;Bardia, 1981).…”

Section: Searchingmentioning

confidence: 99%

Hypocholesterolemic Effect of Garlic Powder in Laying Hen: Low Cholesterol Egg?

Rahardja

Hakim

Pakiding

et al. 2010

J. Indonesian Trop. Anim. Agric.

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Forty laying hens Hysex Brown consisting of 2 age groups (27 and 77 weeks of age) were used in the study to elucidate the hypocholesterolemic effect of garlic powder on egg production, serum and egg cholesterol. They were caged individually and fed diet containing 0 (control), 1, 2, and 4% oven dried garlic powder for 4 periods of 4 weeks. The old hens consumed more food compared to those of the young one, while water consumption was in the reverse condition. The egg production indicated by the young hens fed dietary 1 and 2% garlic powder was significantly higher than those fed control diet. However, the old hens produced heavier eggs than those of the young hens, particularly when 1% garlic powder was supplemented. There was a closed relationship between serum and egg cholesterol, which reduced gradually with longer time the hens fed dietary garlic. The results clearly demonstrated that the laying hens fed dietary garlic powder up to 4% produced egg containing lower cholesterol (-34%) compared to those fed control diet; The hypocholesterolemic effect of garlic powder is apparently higher in the old hen compared to that in the young hen.

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Section: Searchingmentioning

confidence: 99%

Hypocholesterolemic Effect of Garlic Powder in Laying Hen: Low Cholesterol Egg?

Rahardja

Hakim

Pakiding

et al. 2010

J. Indonesian Trop. Anim. Agric.

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“…Fibrinolytic activity was actually increased even above the normal control levels. The essential oils of garlic (equivalent to 1 g/kg/day of raw bulbs) proved effective in mediating fibrinolytic activity [10,46]. Experimental study also revealed that garlic juice (raw garlic; 250 mg/day) had significant effect in enhancing the fibrinolytic activity in rabbit after receiving a cholesterol rich diet for 13 weeks [47].…”

Section: Fibrinolytic Activitymentioning

confidence: 99%

Effect of garlic on cardiovascular disorders: a review

Banerjee

Maulik

2002

Nutr J

498

318

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Abstract

Garlic and its preparations have been widely recognized as agents for prevention and treatment of cardiovascular and other metabolic diseases, atherosclerosis, hyperlipidemia, thrombosis, hypertension and diabetes. Effectiveness of garlic in cardiovascular diseases was more encouraging in experimental studies, which prompted several clinical trials. Though many clinical trials showed a positive effect of garlic on almost all cardiovascular conditions mentioned above, however a number of negative studies have recently cast doubt on the efficary of garlic specially its cholesterol lowering effect of garlic. It is a great challenge for scientists all over the world to make a proper use of garlic and enjoy its maximum beneficial effect as it is the cheapest way to prevent cardiovascular disease. This review has attempted to make a bridge the gap between experimental and clinical study and to discuss the possible mechanisms of such therapeutic actions of garlic.

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“…40 Other studies suggest that components of garlic exert pharmacological and therapeutic effects on hypertension, this pathological state being one of the major risk factors in atherosclerosis. 41,42 Several studies have demonstrated that garlic prevents the increase in plasma fibrinogen and reduces blood clotting time and fibrinolytic activity, 43,44 all of these constituting evidence in favor of the theory that garlic may be helpful in preventing thombotic disorders. 43,45 Concerning blood lipids, garlic ingestion has been shown to lower both cholesterol and triglycerides in experimental animals 43,44,46,47 and humans.…”

Section: T H E B E N E F I C I a L P R O P E R T I E S O F G A R L I Cmentioning

confidence: 97%

“…41,42 Several studies have demonstrated that garlic prevents the increase in plasma fibrinogen and reduces blood clotting time and fibrinolytic activity, 43,44 all of these constituting evidence in favor of the theory that garlic may be helpful in preventing thombotic disorders. 43,45 Concerning blood lipids, garlic ingestion has been shown to lower both cholesterol and triglycerides in experimental animals 43,44,46,47 and humans. 48 However, although total serum cholesterol is an important factor in the development of heart disease, its distribution in the different lipoprotein fractions is more significant.…”

Section: T H E B E N E F I C I a L P R O P E R T I E S O F G A R L I Cmentioning

confidence: 97%