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HERDIN Record #: 7018-19021617432926 Submitted: 17 February 2019 Modified: 26 April 2019

The effect of Garlic (Allium sativum) on total cholesterol, LDL, HDL and LDL:HDL ratio of the serum of induced hyperlipidemic rabbits.

Michelle Melodia,
Rovie Theresa Mesola,
Elsa Gisella Mirasol,
Sharon Murillo,
Grace Piedad,
Rossali Pilapil,
Ma. Cristina Ragasa,
Alexander Palanca,
Jeffrey Reasol,
Rene Tapang

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Coronary heart disease is one of the leading causes of death in the Philippines. Medications used in the management of CHD are expensive and beyond the reach of those in the lower socio-economic strata. Garlic has been advertised as a cheap way of decreasing risk of CHD. Increased risk of CHD has been linked to high serum cholesterol, LDL and LDL: HDL values while decreased risk maybe due to high HDL levels. This study was undertaken to determine garlic's effects on the percent change of total cholesterol, LDL, DL and LDL: HDL ratio of induced hyperlipemic rabbits. Ten rabbits (1-2 kg) were given hyperlipemic diets and five of these rabbits were given garlic juice (1 g garlic/kg wt/day) for two weeks. Results show that percent rise of cholesterol (p=0.328), LDL (p=.0425), HDL (p=0.340) and LDL:HDL (P=0.351) were lower in garlic treated rabbits compared to rabbits not treated with garlic. Garlic can be a cheap and accessible way of lowering risk of CHD. 

Publication Type
Thesis/Dissertations
Thesis Degree
MD
Specialization
Medicine
Publication Date
March 1994
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