Effects of Indian Culinary Spices Ginger and Garlic Consumption in hyperlipidemic patients

International Journal of Medical Science

© 2017 by SSRG - IJMS Journal

Volume 4 Issue 3

Year of Publication : 2017

Authors : Shafi M. Shaafi and Harish Kulkarni

10.14445/23939117/IJMS-V4I3P104

How to Cite?

Shafi M. Shaafi and Harish Kulkarni, "Effects of Indian Culinary Spices Ginger and Garlic Consumption in hyperlipidemic patients," SSRG International Journal of Medical Science, vol. 4,  no. 3, pp. 17-21, 2017. Crossref, https://doi.org/10.14445/23939117/IJMS-V4I3P104

Abstract:

Elevated blood lipids generally termed as hyperlipidemia, is a major risk factor for cardiovascular disease. In the recent years, there is an enormous interest in use of dietary additives as an alternate therapy for the amelioration of hyperlipidemia. Methods: In this single-blind, placebo controlled study, lipid profiles of 150 hyperlipidemic patients attending out-patient clinics of Anjarakandy Kannur Medical college were recruited for the study. After written consent of the patients and approval of the institution’s ethical committee, volunteers were divided into three equal groups randomly (each composing of 50 patients). They were given entericcoated garlic powder tablet (equal to 500 mg garlic) twice daily, ginger powder tablet (500 mg) twice daily, and placebo tablet. All patients were put on National Cholesterol Education Program (NCEP) diet for 10 weeks. At the end of 10 weeks, lipid profiles data collected. Results: In garlic group cholesterol decreased significantly (decreased by 26.82 mg/dl, 12.1% reduction, and P value: 0.000), and LDL-cholesterol (decreased by 22.18 mg/dl, 17.3% reduction, and Pvalue: 0.000) dropped. HDL-cholesterol significantly increased (increased by 10.02 mg/dl, 15.7% increase, and P-value: 0.000) increased. Triglyceride decreased by 13.72 mg/dl (6.3%), the decrease was not significant statistically (P-value: 0.222). In ginger group: triglyceride increased by 14.74 mg/dl (6.0%). In ginger group the decrease in cholesterol by 0.4 % and LDL-cholesterol by 6.3% was not significant statistically (P-value: .828, and .210, respectively). Conclusion: Garlic demonstrates a potent hypocholesterolemic and hypolipidemic effect while ginger has a mild effect in reducing hyperlipidemia. Hyperlipidemia is a major risk factor of cardiovascular disease. Use of garlic may prevent cardiovascular disease if garlic is used as a dietary additive regularly.

Keywords:

Garlic, Ginger, Hyperlipidemia, Cardiovascular disease.

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