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Effect of ingestion of raw garlic on serum cholesterol level, clotting time and fibrinolytic activity in normal subjects.
JV Gadkari, VD Joshi
Department of Physiology, L. T. M. Medical College, Sion, Bombay, Maharashtra.
Correspondence Address:
J V Gadkari
Department of Physiology, L. T. M. Medical College, Sion, Bombay, Maharashtra.
The effect of raw garlic on serum cholesterol, fibrinolytic activity and clotting time was studied in 50 medical students of the age group of 17 to 22 years before and after feeding raw garlic. All pre-experimental values ranged within normal limits. The volunteers were then divided into experimental and control groups. The subjects of the experimental group were given 10 gm of raw garlic daily after breakfast for two months. Fasting blood samples of all the subjects were investigated after two months. In the control group, there was no significant change in any of the above parameters. In the experimental group, there was a significant decrease in serum cholesterol and an increase in clotting time and fibrinolytic activity. Hence, garlic may be an useful agent in prevention of thromboembolic phenomenon.
How to cite this article:
Gadkari J V, Joshi V D. Effect of ingestion of raw garlic on serum cholesterol level, clotting time and fibrinolytic activity in normal subjects. J Postgrad Med 1991;37:128-31
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How to cite this URL:
Gadkari J V, Joshi V D. Effect of ingestion of raw garlic on serum cholesterol level, clotting time and fibrinolytic activity in normal subjects. J Postgrad Med [serial online] 1991 [cited 2022 May 19 ];37:128-31
Available from: https://www.jpgmonline.com/article.asp?issn=0022-3859;year=1991;volume=37;issue=3;spage=128;epage=31;aulast=Gadkari;type=0 |
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