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Effects of oiled arlic and Shirazi Lemon on Blood Lipids

Lipids play a central role in cardiovascular disease (CVD) development.

Natural compounds play an important role to provide potential health benefits in CVD.

Consumption of boiled garlic and shirazi lemon can have positive effects on lowering blood lipids.

Boiled garlic and Shirazi lemon resulted in significant decreases in TG and LDL-C concentrations, with a significant increase in HDL levels.

Aim

As the role of natural compounds in reducing cardiovascular risk factors is of interest to researchers, this study was conducted to determine the effect of boiled garlic and Shirazi lemon on blood lipids.

Methods

This quasi-experimental study was conducted on patients with hyperlipidemia. Twenty-eight hyperlipidemic patients were randomly selected and evaluated for the effect of boiled garlic and Shirazi lemon on blood lipids. Ten cc of boiled garlic and Shirazi lemon was consumed by the patients in each meal for three weeks. Then, the intervention was repeated after a wash-out period of one week. Blood lipids were measured pre-intervention as well as three and seven weeks later.

Results

The intervention reduced blood lipid levels significantly (p < 0.001). Moreover, mean levels of High Density Lipoprotein decreased three weeks post-intervention and increased significantly post-intervention compared to pre-intervention levels (p = 0.037).

Conclusions

Considering the effects of boiled garlic and Shirazi lemon on the reduction of cholesterol, triglyceride, and Low Density Lipoprotein as well as on the increase of High Density Lipoprotein levels, the use of this decoction is recommended for hyperlipidemia treatment.