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Application of Garlic in Management of Atherosclerosis: Tolerance and Impact of Some Local Therapies on Common Parameters of Lipid Analysis

Received: 3 February 2023     Accepted: 28 February 2023     Published: 11 April 2023
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Abstract

Four groups of rats (three in each cage) were fed with conventional feed, supplemented with known percentages of crushed garlic paste – thoroughly mixed (5%, 10%, 20% and 30%). A fifth group – control was fed with garlic free feed. In the second phase of the work, three groups of three rats each, were kept in separate cages and fed with conventional rat feeds supplemented with 5% fresh garlic which was incooperated into the feed as (i) garlic water extract – sample G (ii) garlic paste/honey mix – sample H (iii) crushed garlic paste – sample I. The rats in both phases were fed for twenty one (21) days, during which period the weights, feed intake and weight of droppings were recorded at three days’ intervals. The blood samples of the experimental rats were also harvested at the end of 21 days and lipid analysis carried out on them. Result of the preliminary experiments showed that group A rats (fed with 5% garlic supplemented feed) had a significantly lower level of total cholesterol 6.5 Mmol/ml compared to 7.3Mmol/ml of the control (group E). In the second phase, the 5% garlic incooperated as crushed garlic, recorded low density lipoprotein (LDL) of 0.5 Mmol/ml compared to 1.2 and 1.1 Mmol/ml shown respectively by the control an d group C (garlic water extract) groups respectively. Ingesting or applying garlic in different therapeutic forms was shown or demonstrated to be capable of producing different results with regards to studied lipid parameters.

Published in European Journal of Clinical and Biomedical Sciences (Volume 9, Issue 1)
DOI 10.11648/j.ejcbs.20230901.13
Page(s) 13-17
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2023. Published by Science Publishing Group

Keywords

Garlic, Traditional Therapies, Combinations Impact, Lipid Parameters, Atherosclerosis

References
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[2] AouadRi, aouidet A., Elkadhi C., Royana B. (2000). Effect of fresh garlic (allium sativum) on Lipid metabolism of Male rats. Nutrition Research vol. 20 (2).
[3] Bradley PR. (1992). British herbal compendium: a handbook of scientific information on widely used plant drugs; published by British herbal medicine Association, Bournemouth Dorset pp. 108.
[4] Durak, LM, Kavutcu B, Aytac A, Avci E Devrin HO and Oxturk SH. Effect of Garlic extract consumption on blood lipid and anti oxidantparametersin humans with high blood cholesterol. Journal of Nutritional Biochemistry, 2004, 15 (6): 373-377.
[5] Eidi A, Eidi M, Esmaeili E (2000). Antidiabetic effect of garlic (allium sativum l) in normal and streptozotocin-induced diabetic rats. Phytomed. 13 (9): 624-629.
[6] Hughes BG, Lawson LD, (1991). Antimicrobial effects of Allium sativum L. (garlic) Allium ampeloprasum (elephant garlic) and Allium cepa L. (onion) garlic compounds and commercial garlic supplement products, phytother. Res. 5 (1991) 154-158.
[7] Jaber MA, Al-masowi A. (2007). Susceptibility of multiple resistant bacteria to garlic extracts. Afr. J. Biotechnol. 6 (6) 771-776.
[8] Jeyaraj S, ShivajiG, Jayaraj SD, Vengatesan A (2006). Effect of combined supplementation of fish oil with garlic pearls on the serum lipid profile in hypercholesterolemic subjects. Indian Heart J. 57 (4): 327-331.
[9] Lawson LD., Wang ZYJ. (1996). Changes in the organosulphur compounds released from garlic during aging in water, dilute ethanol or dilute acetic acid. J. Toxicol. 14: 214.
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[11] Onyeagba R, UgboguOC, OkekeCU, Irokansi O. (2005). Studies on the antimcrobialeffects of garlic (Allium sativum L), ginger (zingibrofficinale roscoe) and Lime (Citrus aurantifoliaL.). Afr. J. Biotechnol. 3: 552-554.
[12] Saba F., Mohammed ZQ, Sabiha K. and Rukhshan K. (2011). Effect of feeding garlic (Allium Sativu) on body weight and serum cholesterol levels in rats. Pakistan Journal of Physiology.
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[14] Singh VK and Singh DK (2008). Pharmacological effects of Garlic (allium Sativum). ARBS Annual Review ofBiomedical Sciences 2008; 10: 6- 26.
[15] Sumioka I, Hayama M, Shimokawa Y, Shiraishi S, Tokunaga A (2006). Lipid lowering effect of monascus garlic fermented extract (MGFE) in hyperlipidaemia subjects. Hiroshima J. Med. Sci. 55 (2): 59-64.
[16] Tolman K G, Rej R (1999) Liver functionin: Burtis C A, Ashwood E R; editors: Tietz textbook of clinical chemistry. PA: WB Saunders company, 1999: 1125-1177.
[17] Yaugzheng Lu, Xiaolin cui, Chris J and Junna Tang (2022). Functional role of Lipoprotein in atherosclerosis. Aging Disfunction. Apr. 13 (2): 491-520. www.ncbi.nlm.nih.gov. doi 10.14336/AD.2021.0929.
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    Uhiara Ngozi Sunday, Ohanwe Cyprian Nnanwa, Clement Ezeaku Anikezie, Adesanya Oluwatosin Dorothy, Victoria Ada Abodenyi, et al. (2023). Application of Garlic in Management of Atherosclerosis: Tolerance and Impact of Some Local Therapies on Common Parameters of Lipid Analysis. European Journal of Clinical and Biomedical Sciences, 9(1), 13-17. https://doi.org/10.11648/j.ejcbs.20230901.13

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    ACS Style

    Uhiara Ngozi Sunday; Ohanwe Cyprian Nnanwa; Clement Ezeaku Anikezie; Adesanya Oluwatosin Dorothy; Victoria Ada Abodenyi, et al. Application of Garlic in Management of Atherosclerosis: Tolerance and Impact of Some Local Therapies on Common Parameters of Lipid Analysis. Eur. J. Clin. Biomed. Sci. 2023, 9(1), 13-17. doi: 10.11648/j.ejcbs.20230901.13

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    AMA Style

    Uhiara Ngozi Sunday, Ohanwe Cyprian Nnanwa, Clement Ezeaku Anikezie, Adesanya Oluwatosin Dorothy, Victoria Ada Abodenyi, et al. Application of Garlic in Management of Atherosclerosis: Tolerance and Impact of Some Local Therapies on Common Parameters of Lipid Analysis. Eur J Clin Biomed Sci. 2023;9(1):13-17. doi: 10.11648/j.ejcbs.20230901.13

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  • @article{10.11648/j.ejcbs.20230901.13,
      author = {Uhiara Ngozi Sunday and Ohanwe Cyprian Nnanwa and Clement Ezeaku Anikezie and Adesanya Oluwatosin Dorothy and Victoria Ada Abodenyi and Eduzor Esther and Samuel Emmanuel},
      title = {Application of Garlic in Management of Atherosclerosis: Tolerance and Impact of Some Local Therapies on Common Parameters of Lipid Analysis},
      journal = {European Journal of Clinical and Biomedical Sciences},
      volume = {9},
      number = {1},
      pages = {13-17},
      doi = {10.11648/j.ejcbs.20230901.13},
      url = {https://doi.org/10.11648/j.ejcbs.20230901.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ejcbs.20230901.13},
      abstract = {Four groups of rats (three in each cage) were fed with conventional feed, supplemented with known percentages of crushed garlic paste – thoroughly mixed (5%, 10%, 20% and 30%). A fifth group – control was fed with garlic free feed. In the second phase of the work, three groups of three rats each, were kept in separate cages and fed with conventional rat feeds supplemented with 5% fresh garlic which was incooperated into the feed as (i) garlic water extract – sample G (ii) garlic paste/honey mix – sample H (iii) crushed garlic paste – sample I. The rats in both phases were fed for twenty one (21) days, during which period the weights, feed intake and weight of droppings were recorded at three days’ intervals. The blood samples of the experimental rats were also harvested at the end of 21 days and lipid analysis carried out on them. Result of the preliminary experiments showed that group A rats (fed with 5% garlic supplemented feed) had a significantly lower level of total cholesterol 6.5 Mmol/ml compared to 7.3Mmol/ml of the control (group E). In the second phase, the 5% garlic incooperated as crushed garlic, recorded low density lipoprotein (LDL) of 0.5 Mmol/ml compared to 1.2 and 1.1 Mmol/ml shown respectively by the control an d group C (garlic water extract) groups respectively. Ingesting or applying garlic in different therapeutic forms was shown or demonstrated to be capable of producing different results with regards to studied lipid parameters.},
     year = {2023}
    }
    

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  • TY  - JOUR
    T1  - Application of Garlic in Management of Atherosclerosis: Tolerance and Impact of Some Local Therapies on Common Parameters of Lipid Analysis
    AU  - Uhiara Ngozi Sunday
    AU  - Ohanwe Cyprian Nnanwa
    AU  - Clement Ezeaku Anikezie
    AU  - Adesanya Oluwatosin Dorothy
    AU  - Victoria Ada Abodenyi
    AU  - Eduzor Esther
    AU  - Samuel Emmanuel
    Y1  - 2023/04/11
    PY  - 2023
    N1  - https://doi.org/10.11648/j.ejcbs.20230901.13
    DO  - 10.11648/j.ejcbs.20230901.13
    T2  - European Journal of Clinical and Biomedical Sciences
    JF  - European Journal of Clinical and Biomedical Sciences
    JO  - European Journal of Clinical and Biomedical Sciences
    SP  - 13
    EP  - 17
    PB  - Science Publishing Group
    SN  - 2575-5005
    UR  - https://doi.org/10.11648/j.ejcbs.20230901.13
    AB  - Four groups of rats (three in each cage) were fed with conventional feed, supplemented with known percentages of crushed garlic paste – thoroughly mixed (5%, 10%, 20% and 30%). A fifth group – control was fed with garlic free feed. In the second phase of the work, three groups of three rats each, were kept in separate cages and fed with conventional rat feeds supplemented with 5% fresh garlic which was incooperated into the feed as (i) garlic water extract – sample G (ii) garlic paste/honey mix – sample H (iii) crushed garlic paste – sample I. The rats in both phases were fed for twenty one (21) days, during which period the weights, feed intake and weight of droppings were recorded at three days’ intervals. The blood samples of the experimental rats were also harvested at the end of 21 days and lipid analysis carried out on them. Result of the preliminary experiments showed that group A rats (fed with 5% garlic supplemented feed) had a significantly lower level of total cholesterol 6.5 Mmol/ml compared to 7.3Mmol/ml of the control (group E). In the second phase, the 5% garlic incooperated as crushed garlic, recorded low density lipoprotein (LDL) of 0.5 Mmol/ml compared to 1.2 and 1.1 Mmol/ml shown respectively by the control an d group C (garlic water extract) groups respectively. Ingesting or applying garlic in different therapeutic forms was shown or demonstrated to be capable of producing different results with regards to studied lipid parameters.
    VL  - 9
    IS  - 1
    ER  - 

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Author Information
  • Department of Food Science and Technology, School of Science and Technology, Federal Polytechnic Bauchi, Bauchi, Nigeria

  • Department of Agricultural Engineering Tech, School of Engineering, Federal Polytechnic Bauchi, Bauchi, Nigeria

  • Department of Agricultural Engineering Tech, School of Engineering, Federal Polytechnic Bauchi, Bauchi, Nigeria

  • Department of Nutrition and Dietetics, School of Science and Technology, Federal Polytechnic Bauchi, Bauchi, Nigeria

  • Department of Agricultural Engineering Tech, School of Engineering, Federal Polytechnic Bauchi, Bauchi, Nigeria

  • Department of Food Science and Technology, School of Science and Technology, Federal Polytechnic Bauchi, Bauchi, Nigeria

  • Department of Food Science and Technology, School of Science and Technology, Federal Polytechnic Bauchi, Bauchi, Nigeria

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