Garlic and cardiovascular disease: A critical review
Garlic and cardiovascular disease: A critical review
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DOI：
10.1093/jn/136.3.736s
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发表时间：
2006-03-01
影响因子：
4.2
通讯作者：
Lowe, GM
中科院分区：
文献类型：
--
作者：
Rahman, K;Lowe, GM
流行病学研究表明大蒜摄入量与心血管疾病的进展呈负相关。心血管疾病与多种因素有关，例如血清总胆固醇升高、低密度脂蛋白升高和低密度脂蛋白氧化增加、血小板聚集增加、高血压和吸烟。许多体外研究已证实大蒜具有降低这些参数的能力。因此，大蒜已被证明可以抑制参与脂质合成的酶，减少血小板聚集，防止氧化红细胞和低密度脂蛋白的脂质过氧化，增加抗氧化状态，并抑制血管紧张素转换酶。这些发现也在临床试验中得到了解决。研究指出，大蒜可以降低胆固醇、抑制血小板聚集、降低血压并增加抗氧化状态。自 1993 年以来，44% 的临床试验表明总胆固醇降低，其中观察到最深远的效果是大蒜降低血小板聚集能力的能力。在血压和减少氧化应激方面获得的结果好坏参半。研究结果是有限的，因为很少有试验解决这些问题。一些临床试验中获得的阴性结果也可能是由于使用不同的大蒜制剂、未知的活性成分及其生物利用度、随机化不充分、受试者选择不适当以及试验持续时间短造成的。这篇综述分析了 1993 年以来发表的体外和体内研究，并得出结论，尽管大蒜似乎有望降低与心血管疾病相关的参数，但仍需要进行更深入和适当的研究。
Epidemiologic studies show an inverse correlation between garlic consumption and progression of cardiovascular disease. Cardiovascular disease is associated with multiple factors such as raised serum total cholesterol, raised LDL and an increase in LDL oxidation, increased platelet aggregation, hypertension, and smoking. Numerous in vitro studies have confirmed the ability of garlic to reduce these parameters. Thus, garlic has been shown to inhibit enzymes involved in lipid synthesis, decrease platelet aggregation, prevent lipid peroxidation of oxidized erythrocytes and LDL, increase antioxidant status, and inhibit angiotension-converting enzyme. These findings have also been addressed in clinical trials. The studies point to the fact that garlic reduces cholesterol, inhibits platelet aggregation, reduces blood pressure, and increases antioxidant status. Since 1993, 44% of clinical trials have indicated a reduction in total cholesterol, and the most profound effect has been observed in garlic's ability to reduce the ability of platelets to aggregate. Mixed results have been obtained in the area of blood pressure and oxidative-stress reduction. The findings are limited because very few trials have addressed these issues. The negative results obtained in some clinical trials may also have resulted from usage of different garlic preparations, unknown active constituents and their bioavalability, inadequate randomization, selection of inappropriate subjects, and short duration of trials. This review analyzes in vitro and in vivo studies published since 1993 and concludes that although garlic appears to hold promise in reducing parameters associated with cardiovascular disease, more in-depth and appropriate studies are required.