The atherosclerotic heart disease and protecting properties of garlic: Contemporary data

Shela Gorinstein*, Zenon Jastrzebski, Jacek Namiesnik, Hanna Leontowicz, Maria Leontowicz, Simon Trakhtenberg

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

79 Scopus citations

Abstract

This article reviews the contemporary data concerning atherosclerosis and protecting properties of garlic. Recent advances in basic science have established a fundamental role for inflammation in mediating all stages of this disease from initiation through progression and, ultimately, the thrombotic complications of atherosclerosis. These new findings provide important links between risk factors and the mechanisms of atherogenesis and garlic properties. Numerous in vitro studies have confirmed the ability of garlic to reduce the parameters of the risk of atherosclerosis: total cholesterol, LDL, triglycerides, oxidized LDL. Bioactive compounds and antioxidant potentials in fresh, cooked, boiled and commercial garlic from different regions are presented, using ß-carotene, 1,1-diphenyl-2-picrylhydrazyl (DPPH), nitric oxide (NO), 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) with K2S2O8 or MnO 2, ferric-reducing/antioxidant power (FRAP), cupric reducing antioxidant capacity (CUPRAC) and others assays for antioxidant status. In vivo studies were reviewed on with garlic and cholesterol supplemented diets. The positive influences of garlic on plasma lipids, proteins, antioxidant activity, and some indices of blood coagulation are dose dependent. Garlic could be a valuable component of atherosclerosis-preventing diets only in optimal doses. Many recently published reports show that garlic possesses plasma lipid-lowering and plasma anticoagulant and antioxidant properties and improves impaired endothelial function.

Original languageEnglish
Pages (from-to)1365-1381
Number of pages17
JournalMolecular Nutrition and Food Research
Volume51
Issue number11
DOIs
StatePublished - Nov 2007

Keywords

  • Antioxidant activity
  • Atherosclerotic heart disease
  • Bioactive compounds
  • Garlic
  • Plasma lipids

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