Effects of dietary garlic supplements on serum lipid profles, LDL oxidation and weight gain in Western diet-fed rats

Abstract

Background/Objective: Garlic (Allium sativum) has benefcial effects on hypercholesterolemia associated with cardiovascular disease. However, some studies have failed to support the favorable effect of garlic on blood lipid levels. Tis study was designed to investigate the effect of garlic intake on serum lipids, lipoprotein profles, low-density lipoprotein (LDL) oxidation and weight gain in rats fed a Western-style diet containing high proportions of fat, cholesterol and refned sugars. Methods: A total of 32 male Wistar rats were divided into four groups and fed one of the following diets for 14 weeks: chow diet (normal control group), Western diet (Western diet control group, WDC) and Western diet including 5% (WD-5G) or 10% garlic (WD-10G). Results: Te Western diet signifcantly increased total cholesterol, LDL cholesterol, non-highdensity lipoprotein (non-HDL) cholesterol, atherogenic index and LDL/HDL ratio, and lowered HDL, in comparison to the normal control group. LDL oxidation was increased by the Western diet, and greater differences were observed in group WD-5G vs. group WD-10G. Total cholesterol, LDL cholesterol and non-HDL cholesterol were signifcantly higher in group WD-10G than in group WDC. Weight gain was signifcantly lower in both garlic supplementation groups. Conclusion: Our data do not support the benefcial effects of garlic on serum LDL oxidation and lipid profle in rats fed a Western diet. Dietary pattern may be an important factor that inffuences the atheroprotective properties of garlic. © 1885 Mattioli.