Eun-Soo Jung1, Soo-Hyun Park1, Eun-Kyung Choi1, Beun-Ho Ryu2, Byung-Hyun Park3, Dal-Sik Kim4, Young-Gon Kim5, Soo-Wan Chae6. 1. Clinical Trial Center for Functional Foods, Chonbuk National University Hospital, Jeonbuk, Republic of Korea. 2. Doul Farming Corporation, Namhae Gohyun Chamyeon, Kyungnam, Republic of Korea. 3. Department of Biochemistry, Chonbuk National University Medical School, Jeonbuk, Republic of Korea. 4. Department of Laboratory Medicine, Chonbuk National University Medical School, Jeonbuk, Republic of Korea. 5. Department of Urology, Chonbuk National University Medical School, Jeonbuk, Republic of Korea. 6. Clinical Trial Center for Functional Foods, Chonbuk National University Hospital, Jeonbuk, Republic of Korea; Department of Pharmacology, Chonbuk National University Medical School, Jeonbuk, Republic of Korea. Electronic address: soowan@jbnu.ac.kr.
Abstract
OBJECTIVE: The cholesterol-lowering effects of garlic as part of a healthy diet remain controversial. The aim of this study was to investigate whether supplementation with aged black garlic (ABG) could improve blood lipid profiles in patients with mild hypercholesterolemia. METHODS: We conducted a double-blind, randomized placebo-controlled trial. Sixty participants were randomly assigned to receive either ABG or placebo twice daily (total 6 g/d) before consumption of a meal every morning and evening for 12 wk. During the study, two participants dropped out of the ABG group, and three participants dropped out of the placebo group. Thus, the effects of AGB on fasting blood levels of lipids were evaluated in 28 participants and compared with the placebo group (n = 27). RESULTS: Among lipid components, no significant differences in triglycerides, low-density lipoprotein cholesterol, total cholesterol, or free fatty acid levels were observed between the two groups. However, ABG increased high-density lipoprotein cholesterol levels compared with the placebo group at the end of the study. Moreover, a significant decrease in the levels of alipoprotein B and a significant increase in the ratio of low-density lipoprotein cholesterol/alipoprotein B were observed in the ABG group. No adverse effects were reported in any of the patients. CONCLUSION:ABG supplementation reduced atherogenic markers and thus may have a cardioprotective effect beyond the gold standard medication in patients with mild hypercholesterolemia.
RCT Entities:
OBJECTIVE: The cholesterol-lowering effects of garlic as part of a healthy diet remain controversial. The aim of this study was to investigate whether supplementation with aged black garlic (ABG) could improve blood lipid profiles in patients with mild hypercholesterolemia. METHODS: We conducted a double-blind, randomized placebo-controlled trial. Sixty participants were randomly assigned to receive either ABG or placebo twice daily (total 6 g/d) before consumption of a meal every morning and evening for 12 wk. During the study, two participants dropped out of the ABG group, and three participants dropped out of the placebo group. Thus, the effects of AGB on fasting blood levels of lipids were evaluated in 28 participants and compared with the placebo group (n = 27). RESULTS: Among lipid components, no significant differences in triglycerides, low-density lipoprotein cholesterol, total cholesterol, or free fatty acid levels were observed between the two groups. However, ABG increased high-density lipoprotein cholesterol levels compared with the placebo group at the end of the study. Moreover, a significant decrease in the levels of alipoprotein B and a significant increase in the ratio of low-density lipoprotein cholesterol/alipoprotein B were observed in the ABG group. No adverse effects were reported in any of the patients. CONCLUSION:ABG supplementation reduced atherogenic markers and thus may have a cardioprotective effect beyond the gold standard medication in patients with mild hypercholesterolemia.
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