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The protective action of essential oils of onion and garlic in cholesterol-fed rabbits

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      Abstract

      The effects of the essential oils of onion and garlic have been investigated in cholesterol-fed rabbits and have been compared with the effects of clofibrate. The marked rise in serum cholesterol and blood coagulability that followed 3 months of cholesterol feeding (0.2 g/kg/day) was significantly reduced by the essential oils of both onion and garlic. Fibrinolytic activity was actually increased even above the normal control levels. The essential oils of onion and garlic (equivalent to 1 g/kg/day of raw bulbs) proved more effective than clofibrate in the usual clinical dose of 33 mg/kg/day. Garlic was even more effective than onion. Cholesterol feeding increased the average lipid content of aorta from 5.95 to 13.75 mg/100 mg dry weight. With addition of clofibrate, onion or garlic the values were 7.79, 6.23 and 5.28 mg/100 ml, respectively. Thus it can be seen that the essential oils effectively prevent lipid accumulation in the rabbit aorta.

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