Lowering Effects of Lemon and Fresh Garlic Liquid Mixture on serum lipids level in Hypercholesterolemic Women

Background . Growing evidence suggests that diet rich in bioactive compounds proven to havea general protective effects on health and especially on cancer and cardiovascular diseasesprevention. Lemon and garlic are among these compounds and health claims regarding lipidslowering benefits of them are widespread. In the present work the lowering effects of lemonand fresh garlic liquid mixture on serum lipids level were studied .Material &Methods . A total of n=45 mild hypercholesterolemic women ( cholesterollevel> 230mg/dL) was assessed. Based on the filed questionnaires n=15 were excluded and therest randomized into 2 groups; treatment & control . Subjects were intervened to use either150mL of the lemon and fresh garlic liquid mixture or water after lunch for a total period of8 weeks. Measurements of fasting levels of cholesterol, low density lipoprotein, high densitylipoprotein , and triglycerides were made at baseline and 8 weeks after.Results. A 7.7% reduction in total cholesterol , 10.7% in LDL , and 11.7% in triglycerides intreatment group were obtained ( paired T test p=0.001) . HDL levels remained unchanged in bothgroups (treatment & control).Conclusions. It is concluded that use of this combined mixture attributes to dietarysupplementation to lower serum lipids level in mild hypercholesterolemic women and mayprovide benefits on reducing cardiovascular diseases risk factors in this population .To furtherclarify the lowering effects of this mixture in specific groups including hypercholesterolemicmen and women studies with large sample size are needed .

کلیدواژه ها:

Total Cholesterol ، Low Density Lipoprotein ، High Density Lipoprotein ، Triglycerides ، Organosulfur ، and Flavonoids