The Facts:
* 150 patients with high blood lipids were treated with garlic 400mg twice daily, dill (Anethum graveolens) 650mg twice daily or placebo for 6 weeks while also adhering to a reduced fat diet.
* Garlic successfully reduced total cholesterol levels by 12.1%, LDL cholesterol levels by 17.3% and increased HDL cholesterol levels by 15.7% compared with placebo.
* Patients who took dill for 6 weeks experienced no beneficial effects on either total or LDL cholesterol levels.
Shaun’s comment: This study looked at the effects of 6 weeks treatment for high blood cholesterol levels with either garlic or dill. Positive results were seen with garlic only, in terms of reducing cholesterol and triglycerides. The beneficial effects of garlic with respect to cardiovascular disease are well known and further evidence has been provided here.
Study reference:
http://dx.doi.org/10.1186/1476-511X-6-5
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