According to researchers at Stanford University Medical Centre, garlic may not decrease LDL cholesterol levels, despite its reputation for cardiovascular health.
To investigate the effects of garlic, researchers randomly assigned 192 adults with slightly elevated LDL levels to receive raw garlic, a powdered garlic supplement, an aged garlic supplement or placebo for six months. Each intervention was equivalent to an average sized garlic clove each day, six days a week.
After the six month study period, researchers found that no statistically significant change was found in the LDL levels of any of the groups. Levels of other types of cholesterol, including HDL and triglycerides, also remained the same.
In laboratory tests, crushed garlic is said to trigger the formation of allicin, a compound shown to prevent cholesterol formation in the lab.
The findings, published in the Archives of Internal Medicine, prove that further studies are needed to examine the relationship between garlic and cholesterol levels.
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