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

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.

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

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.

Copyright © 2023 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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