Wild garlic has a greater effect than regular garlic on blood pressure and blood chemistries of rats

被引：29
作者：
Preuss H.G. [1 ]
Clouatre D. [2 ]
Mohamadi A. [1 ]
Jarrell S.T. [1 ]
机构：
[1] Department of Physiology, Georgetown University, Medical Center, Washington, DC
[2] Palo Alto, CA 94301-1704
来源：
International Urology and Nephrology | 2001年 / 32卷 / 4期
关键词：
Bear's garlic; Blood pressure; Cardiovascular effects; Effects of garlic; Garlic; -; cultivated; Wild (Bear's); Wild garlic;
D O I：
10.1023/A:1014417526290
中图分类号：
学科分类号：
摘要：
When groups of 10 Spontaneously Hypertensive Rats (SHR) were fed diets containing either 1% w/w regular garlic (Allium sativum) (AS) or 1% w/w wild garlic (Allium ursinum) (AU) for 45 days, the final mean systolic blood pressure (SBP) was reduced significantly compared to control (C) (C 189; AS 175; Au 173 mm Hg). Compared to C, body weight and circulating glucose and triglyceride levels were not significantly different; but circulating insulin was significantly higher (C 23.6; AS 33.9; AU 29.5 uIU/dl), and total cholesterol was significantly lower (C 133; AS 115; AU 117 mg/dl) in the two groups consuming AS or AU. HDL rose in the two garlic groups, but the differences from C were statistically significant only for the AU group. In a second study, the effects of a lower dose of dietary AS and AU (0.1% w/w) on SBP and various blood chemistries were compared head-to-head in 80 SHR - 40 control and 40 test rats. Both AS and AU decreased SBP significantly compared to a control group of 10 SHR followed simultaneously. However, AU at this lower concentration produced a significantly greater SBP-lowering effect compared to the AS group. In addition, AU decreased total cholesterol significantly and tended to increase HDL compared to AS. Accordingly, the results suggest that AU has a greater therapeutic benefit compared to AS at a given concentration.
引用
收藏
页码：525 / 530
页数：5
相关论文
共 53 条
[1]  
Chopra R.N., Chopra I.C., Handa K.L., Kapur L.D., Indigenous Drugs of India, Allium Sativum, Second Edition, (1951)
[2]  
Kendler B.S., Garlic (Allium sativum) and Onion (Allium cepa): A review of their relationship to cardiovascular disease, Preventive Med, 16, pp. 670-685, (1987)
[3]  
Knipschild K.P., Ter Riet G., Garlic, onions and cardiovascular risk factors. A review of the evidence from human experiments with emphasis on commercially available preparations, Br. J Clin Pharmac, 28, pp. 535-544, (1989)
[4]  
Murray M.T., Cardiovascular effects of commercial garlic preparations, Am J Nat Med, 2, pp. 5-7, (1995)
[5]  
Dausch J.G., Nixon D.W., Garlic: A review of its relationship to malignant disease, Prev Med, 19, pp. 346-361, (1990)
[6]  
Han J., Highlights of the cancer chemoprevention studies in China, Prev Med, 22, pp. 712-722, (1993)
[7]  
Lerner D.J., Hulley S.B., Does eating garlic lower cholesterol?, Ann Intern Med, 120, (1994)
[8]  
Harenberg J., Giese C., Zimmerman R., Effect of dried garlic on blood coagulation, fibrinolysis, platelet aggregation and serum cholesterol levels in patients with hyperlipoproteinemia, Atherosclerosis, 74, pp. 247-249, (1988)
[9]  
Chi M.S., Koh E.T., Stewart T.J., Effects of garlic on lipid metabolism in rats fed cholesterol or lard, J Nutr, 112, pp. 241-248, (1982)
[10]  
Silagy C., Neil A., Garlic as a lipid lowering agent - A meta analysis, J Roy Coll Physic, 28, pp. 39-45, (1994)
123456