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Effect of Garlic and Lemon Juice Mixture on Lipid Profile and Some Cardiovascular Risk Factors in People 30-60 Years Old with Moderate Hyperlipidaemia: A Randomized Clinical Trial
Abstract
Background: This study was performed to effects of garlic and lemon juice mixture on lipid profile
and some cardiovascular risk factors in people 30–60 years old with moderate hyperlipidemia.
Methods: In a parallel‑designed randomized controlled clinical trial, a total of 112 hyperlipidemic
patients 30–60 years, were recruited from Isfahan Cardiovascular Research Center. People were
selected and randomly divided into four groups. Control blood samples were taken and height,
weight, and blood pressure were recorded. (1) Received 20 g of garlic daily, plus 1 tablespoon
lemon juice, (2) received 20 g garlic daily, (3) received 1 tablespoon of lemon juice daily, and
(4) did not receive garlic or lemon juice. A study technician was done the random allocations
using a random numbers table. All participants presented 3 days of dietary records and 3 days
of physical activity records during 8 weeks. Blood samples were obtained at study baseline and
after 8 weeks of intervention.
Results: Results showed a significant decrease in total cholesterol (changes from baseline:
40.8 ± 6.1, P < 0.001), low‑density lipoprotein‑cholesterol (29.8 ± 2.6, P < 0.001), and fibrinogen
(111.4 ± 16.1, P < 0.001) in the Group 1, in comparison with other groups. A greater reduction
in systolic and diastolic blood pressure was observed in Group 1 compared with the Groups 3
and 4 (37 ± 10, P = 0.01) (24 ± 1, P = 0.02); respectively. Furthermore, a great reduction in
body mass index was observed in the mixed group compared with the lemon juice and control
groups (1.6 ± 0.1, P = 0.04).
Conclusions: Administration of garlic plus lemon juice resulted in an improvement in lipid levels,
fibrinogen and blood pressure of patients with hyperlipidemia.
Keywords: Cardiovascular disease, garlic, hypercholesterolemic patient, lemon juice
and some cardiovascular risk factors in people 30–60 years old with moderate hyperlipidemia.
Methods: In a parallel‑designed randomized controlled clinical trial, a total of 112 hyperlipidemic
patients 30–60 years, were recruited from Isfahan Cardiovascular Research Center. People were
selected and randomly divided into four groups. Control blood samples were taken and height,
weight, and blood pressure were recorded. (1) Received 20 g of garlic daily, plus 1 tablespoon
lemon juice, (2) received 20 g garlic daily, (3) received 1 tablespoon of lemon juice daily, and
(4) did not receive garlic or lemon juice. A study technician was done the random allocations
using a random numbers table. All participants presented 3 days of dietary records and 3 days
of physical activity records during 8 weeks. Blood samples were obtained at study baseline and
after 8 weeks of intervention.
Results: Results showed a significant decrease in total cholesterol (changes from baseline:
40.8 ± 6.1, P < 0.001), low‑density lipoprotein‑cholesterol (29.8 ± 2.6, P < 0.001), and fibrinogen
(111.4 ± 16.1, P < 0.001) in the Group 1, in comparison with other groups. A greater reduction
in systolic and diastolic blood pressure was observed in Group 1 compared with the Groups 3
and 4 (37 ± 10, P = 0.01) (24 ± 1, P = 0.02); respectively. Furthermore, a great reduction in
body mass index was observed in the mixed group compared with the lemon juice and control
groups (1.6 ± 0.1, P = 0.04).
Conclusions: Administration of garlic plus lemon juice resulted in an improvement in lipid levels,
fibrinogen and blood pressure of patients with hyperlipidemia.
Keywords: Cardiovascular disease, garlic, hypercholesterolemic patient, lemon juice