Modulation of Lipid Profile by Fish Oil and Garlic Combination

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Posted: Sun Aug 15, 2004 7:52 pm

Modulation of Lipid Profile by Fish Oil and Garlic Combination

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Medical Abstract Title:

 

Modulation of Lipid Profile by Fish Oil and Garlic Combination

http://www.enzy.com/abstracts/display.asp?id=2765

 

Author:

Morcos NC

Source:

J Natl Med Assoc. 1997;89:673-678.

 

Abstract:

 

Fish consumption has been shown to influence epidemiology of heart

disease, and garlic has been shown to influence triglyceride levels.

This study was undertaken to evaluate the effect of fish oil and

garlic combinations as a dietary supplement on the lipid

subfractions. Forty consecutive subjects with lipid profile

abnormalities were enrolled in a single-blind, placebo-controlled

crossover study.

 

Each subject received placebo for 1 month and fish oil (1800 mg of

eicosapentanoic acid [EPA) + 1200 mg of docosahexanoic acid) with

garlic powder (1200 mg) capsules daily for 1 month.

 

Lipid fractionation was performed prior to study initiation, after

the placebo period, and after the intervention period. Subjects all

had cholesterol levels >200. Subjects were instructed to maintain

their usual diets.

 

Supplementation for 1 month resulted in an 11% decrease in

cholesterol, a 34% decrease in triglyceride, and a 10% decrease in

low-density lipoprotein (LDL) levels, as well as a 19% decrease in

cholesterol/high-density lipoprotein (HDL) risk. Although not

significant, there was a trend toward increase in HDL. There was no

significant placebo effect.

 

These results suggest that in addition to the known anticoagulant

and antioxidant properties of both fish oil and garlic, the

combination causes favorable shifts in the lipid subfractions

wiithin 1 month. Triglycerides are affected to the largest extent.

 

The cholesterol lowering and improvement in lipid/HDL risk ratios

suggests that these combinations may have antiatherosclerotic

properties and may protect against the development of coronary

artery disease.

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