The effect of fresh garlic on the lipid profile and atherosclerosis development in male rats fed with a high ghee diet

Abstract

Objective: Garlic has a protective effect against hyperlipidemia and ghee in diet is considered as a risk factor for hyperlipidemia. We examined the effects of fresh garlic administration on body weight, lipid profiles and plaque formation in the male rats fed with a high ghee diet. Methods: Twenty-four male Wistar rats were randomly divided into 3 groups of 8. The control group consumed an ordinary diet, Group 2 received the 31 ghee pellets (high ghee diet) and group 3 received the 8 garlic+31 ghee pellets. After 9 mo, serum levels of triglycerides (TG), total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C) and atherosclerotic index (AI) were examined. Changes in body weight, daily food intake and plaque formation also were assayed in this survey. Results: The high ghee diet induced the significant increase (P<0.05) in serum concentrations of TC, TG and HDL-C, and a decrease in LDL-C concentration (group 2). While fresh garlic increased TG (P<0.05) and HDL-C levels and declined TC and LDL-C in treated rats (group 3). Meanwhile, ghee and garlic showed a favorable effect in reducing AI (P<0.05). No histopathological changes were observed in the Aorta of the rats. Conclusion: Evidence obtained from this study indicates that ghee and fresh garlic has potential effects in the prevention and control of hyperlipidemia complications and are beneficial when taken as a dietary supplement. © 2015, International Journal of Pharmacy and Pharmaceutical Science. All rights reserved.