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GARLIC- Useful or Useless in lowering cholesterol.
Mader, F.H. reported in Arzneimittelforschung - 40(10):1111-1116, 1990 - on a study involving 251 people at 30 medical centers in Germany.
His study was conducted over 16 weeks and people were given either a placebo or 800 mg daily of garlic standardized to ALLIIN content.
Results showed that over the course of 16 weeks, people receiving the garlic showed a 12% drop in total cholesterol and a 17% drop in triglyceride levels. T
The greatest benefits occurred in people with initial cholesterol levels of 250 to 300 mg/dL. Meta analyzes conducted by: Silagy, C.A., et al., - published in J Hypertension 12(4):463-468, 1994 and Warshafsky, S., et al., - published in Ann Intern Med 119(Pt.1):599-605, 1993 suggest that garlic powder standardized to alliin content can lower total cholesterol by about 9-12%.
Much less is known about garlic's effects on LDL cholesterol and HDL cholesterol.
Another study published in the June 17, 1998 issue of the Journal of the American Medical Association (JAMA) involved 25 participants.
The dosage of garlic used was equivalent to 4 to 5 grams of fresh garlic cloves. The researchers used a steam-distilled garlic oil preparation. This procedure was used since ALLIIN, the proposed active ingredient in garlic, levels would be consistent.
The study involved only 25 people but it was significant because it included: a crossover study; each person was studied in a double-blind fashion; random order was used; and either garlic or placebo (which even tasted like garlic) was used.
Basically, the study used placebo in all 25 participants for 12 weeks; some continued with the placebo while others received the garlic preparation for another 12 weeks.
A period of 4 weeks was used to give all participants the placebo. This was followed by another 12 weeks were all participants received the opposite treatment. The participants were tested at the beginning and end of each phase; no diet changes were permitted (or weight changes) and most importantly all were given a wash-out period of 4 weeks.
The results of the study showed NO significant effects of garlic CHOLESTEROL, TRIGLYCERIDES, LDL or HDL.
This was one of the few studies that involved LDL and HDL measurements.
The reader should consider that the active ingredient in garlic might not be ALLIIN.
However, research studies - conducted with appropriate scientific procedures - must be demanded by consumers before they assume that simply because someone suggests (or sells a garlic preparation) that it can claims a beneficial effect in lowering cholesterol.
Dr. Bill reminds the reader that cholesterol is absolutely necessary for membrane structure, steroid synthesis, etc. Our bodies are so dependent on cholesterol that if our diet does not provide enough - our liver synthesizes it.
So it is very common, even with pharmaceutically active agents, except those that inhibit cholesterol synthesis, to see a drop in cholesterol levels (even with diet restriction) for several weeks following initial therapy - until the liver synthesis kicks in.
Always consult with physicians before consuming any product - either pharmaceutical or herbal. Be especially alert for drug-drug and drug-food and drug-vitamin interactions.