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COMMENTS AND OPINIONS
Effects of Garlic on Cholesterol: Not Down But Not Out Either
David Maslin, PhD
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Gardner and colleagues1 are to be congratulated on their well-conducted study of the effects of garlic materials on low-density lipoprotein cholesterol (LDL-C). But despite the trial's null outcome, the garlic-cholesterol hypothesis should not yet be consigned to history. This is because, although well designed in terms of blinding, compliance, randomization, and power calculations, different results might have been produced by doses differing in type, bioavailability, level, and duration and by different outcome measurement and analysis.
Enzymatic conversion in vivo of the alliin of Garlicin (Nature's Way Products Inc, Springville, Utah) varies substantially,2 and the stability of allicin in sandwiches when eaten was not fully demonstrated. Such variability of bio availability could obscure positive trends. It would be avoided using steam-distilled garlic oil because like most cooking methods the crushing then heating involved provides preformed garlic components, the allyl sulfide derivatives of allicin.
However, the near absence of . . . [Full Text of this Article]
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RELATED LETTER
Effects of Garlic on Cholesterol: Not Down But Not Out Either—Reply
Christopher Gardner, Larry D. Lawson, and Eric Block
Arch Intern Med. 2008;168(1):112-113.
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Effect of Raw Garlic vs Commercial Garlic Supplements on Plasma Lipid Concentrations in Adults With Moderate Hypercholesterolemia: A Randomized Clinical Trial
Christopher D. Gardner, Larry D. Lawson, Eric Block, Lorraine M. Chatterjee, Alexandre Kiazand, Raymond R. Balise, and Helena C. Kraemer
Arch Intern Med. 2007;167(4):346-353.
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