Modulation of Lipid Profile by Fish Oil and Garlic Combination

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Modulation of Lipid Profile by Fish Oil and Garlic Combination JoAnn Guest

Jan 22, 2005 23:06 PST

 

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.

 

=====================================================================

Fish is the best source of taurine.

---

Taurine: Fish are the best source of taurine.

Cold-water fish such as salmon and cod are recommended as these are also

rich in beneficial omega-3 essential fatty acids. Taurine is an amino

acid component of protein particularly common in fish protein.

 

It has been shown to decrease elevated cholesterol levels by decreasing

the absorption of cholesterol in the intestines in addition to

increasing the conversion of cholesterol into bile, thereby removing it

from the body.

 

Studies have shown that individuals with higher intakes of taurine have

a lower risk of death from ischemic heart disease. To gain the maximum

protective benefit, eat a serving of fish at least 5 days a week...

Cod, halibut, alaskan salmon,sardines, scallops, shrimp

=====================================================================

Allium Family Vegetables

-

 

Best Sources of Allium Vegetable Compounds: Fresh, raw garlic and onions

contain the highest amounts of these beneficial compounds.

 

Allium family vegetables contain compounds that have been shown to

modestly lower total cholesterol levels, lower blood pressure in cases

of hypertension, and slow the rate of plaque growth.

 

One of these compounds, S-propyl cysteine, has been shown to decrease

the liver cells’ secretion of apolipoprotein B100 (apo B-100).

 

Apo B 100 is virtually the only protein component of LDL, which is

composed of both protein and cholesterol.

 

Apo B-100 is that portion of the LDL molecule that allows it to bind to

receptors on other molecules, such as those that make up the lining of

the blood vessels.

Having a high level of apo B-100 in the blood is therefore a potent

risk factor for developing cardiovascular disease.

 

Other S-Alk(en)yl cysteines found in garlic have been shown to inhibit

cholesterol synthesis by lowering the activity of HMG-CoA reductase

30-40%.

 

Garlic incorporated into high fat diets in animal studies has

significantly decreased lipid peroxidation (damage to fats such as

cholesterol)

and the activity of a number of enzymes involved in cholesterol

synthesis including HMG CoA reductase.

 

In a randomized, double-blind, placebo-controlled study involving men

with high cholesterol, total cholesterol was lowered 7% and LDL

cholesterol 10% among those given aged garlic extract, and in animals

receiving garlic, blood levels of total cholesterol and triglycerides

dropped by 15 and 30% respectively.

 

In later test tube studies using cultured rat liver cells, garlic,

specifically its water-soluble sulfur compounds, was found to inhibit

cholesterol synthesis 44-87%.

 

Of all these compounds, S-allylcysteine, was the most potent inhibitor

of cholesterol synthesis. In other test tube studies, evidence has been

presented that shows several garlic compounds can effectively suppress

the oxidation of LDL ,

and in human subjects, short-term supplementation of garlic has been

shown to increase their LDL’s resistance to oxidation.

_________________

 

JoAnn Guest

mrsjo-

DietaryTi-

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