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Abstract
The effect of garlic and onion on alimentary hyperlipemia, induced by feeding 100
g butter, has been studied in 10 healthy subjects. The freshly extracted juice of
50 g of garlic or onion, s well as an equivalent amount of their ether-extracted essential
oils, was administered randomly on four different days during a one-week period. Garlic
and onion have a significant protective action against fat-induced increases in serum
cholesterol and plasma fibrinogen and decreases in coagulation time and fibrinolytic
activity. The essential oil fraction, which contains all the taste and odour, exactly
duplicated the beneficial effects of whole garlic and onion. It is, therefore, concluded
that the active principle of garlic and onion is the essential oil, which chemically
is a combination of sulphur-containing compounds, mainly allyl propyl disulphide and
diallyl disulphide.
Keywords
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References
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Article info
Publication history
Accepted:
June 3,
1974
Received:
April 25,
1974
Identification
Copyright
© 1975 Published by Elsevier Inc.
