This is a seminar paper on the role of garlic in the management of hypercholesterolaemia

1. A SEMINAR ON
THE ROLE OF GARLIC IN THE MANAGEMENT OF HIGH CHOLESTEROL
PRESENTED BY
IHEKUNA CHIKAODI LINDA
MAT NO: 12/11901
DEPARTMENT OF NUTRITION AND DIETETICS
FACULTY OF HEALTH SCIENCES
IMO STATE UNIVERSITY OWERRI.
IN PARTIAL FULFILLMENT OF REQUIREMENT FOR AWARD OF B.SC.
DEGREE IN NUTRITION AND DIETETICS
SUPERVISOR: Dr EZE-OKEKE C.T
AUGUST, 2016
1

2. INTRODUCTION
 Elevated plasma level of cholesterol is linked to the
development of atherosclerosis. This disease results
when LDL-cholesterol deposited in the wall of blood
vessels (Gonona, 1997).
 Many studies indicated that lowering plasma
cholesterol may prevent, control and even reverse
atherosclerosis and coronary heart disease (Bierman,
1994).
 Lipids have the common property of being
relatively insoluble in water but soluble in non polar
solvent. 2

3. GARLIC (ALLIUM SATIVUM); AN OVERVIEW
 Garlic is a perennial plant; belong to the genus allium,
Each clove is separately enclosed in a white scale and
covered with a pinkish-white skin, and the whole
surrounded by layers of white scale leaves ( Mcgee,
2004). .
 It is believed to be originated from Central Asia and
extended on the other part of the globe (Etoh et al.,
2001).
 The major pharmacological aspects of garlic are
accredited to its characteristic organosulfur compounds
(Tapiero et al., 2004). 3

4. 4
GARLIC BULB AND ITS GLOVES
(www.organicfact.net)
PLATE(1)SHOWING GARLIC BULB

5. CHEMISTRY OF GARLIC
 Garlic constituents are categorized into sulfur- and
non-sulfur-containing compounds, The therapeutic
role of garlic is mainly related to the sulfurous
compound like allicin (Schulz, 1998).
ALLICIN
 Allicin (dially thiosulfinate), a violent liquid is
responsible for the pungent odor of garlic;
representing approximately 70% of all thiosulfinate
present in the crushed clove (Botlinghaus et al.,
2014).
5

6. ALLICIN CONTD
 The component is not found in intact plants, but it is
formed by action of the enzyme named
allinase,derived from a nonproteinogenic amino acid
sallycysteine soxide (aliin) at the time garlic is
crushed (Iciek M et al., 2012).
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7. VOLATILE SULPHUR COMPOUNDS IN
GARLIC (mg per 100g fresh tissue)
Sulphur compound mg/100g fresh
tissue
 Allyl methyl sulphide 0.167
 Dimethyle disulphide 0.204
 Dially sulphide 0.122
 Allyl methyl Disulphide 1.193
 Dimethyle trisulphide 0.075
 Dially disulphide 5.297
 Allyl methyl trisulphide 0.562
 3-Vinyl-4(H)-1,2-dithiin 4.088
 Diallyl trisulphide 1.288
 2-Vinyl-4(H)-1,3-dithiin 830.069
Source: Martin-Lagos, et al., (1995) 7

8. 8
VARIOUS GARLIC PREPARATION
(www.organicfact.net)
PLATE 2 SHOWING DIFFERENT GARLIC
PREPARATION

9. 9

10. CHOLESTEROL LOWERING POTENTIAL OF
GARLIC
Consumption of garlic and garlic preparations
are useful in up regulating the plasma lipid
level (Lau, 2006).
Ologhobo et al., (2008) have elucidated that
garlic imparts inhibitory action on cholesterol
synthesis by halting the activities of
cholesterogenic and lipogenic enzymes owing
to its bioactive constituents like allicin.
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11. OTHER HEALTH CLAIMS OF
GARLIC
 Diabetes is a metabolic syndrome that steadily
affects the physiological system of the human body.
Uncontrolled blood glucose is believed to be the
cardinal feature in the onset of diabetic
complications (Zakir et al., 2008).
 According to Nogichi (2007), 33% of all the
diabetic patients take various diet therapies that are
considered effective, among these garlic is one of the
frequently used diet regimen.
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12. ANTIOXIDANT ACTIVITY
 Oxidation of DNA, lipid and protein by reactive
oxygen species plays an important role in the onset
of metabolic syndromes like aging, cardiovascular
complications,etc (Richardson, 1993; Borek, 1997).
 Phytonutrients of garlic may act synergistically that
exert antioxidant potential by scavenging ROS
(Borek, 2001), enhancing the cellular antioxidant
enzymes and increasing glutathione in the cells
(Borek, 1997).
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13. ANTI THROMBOSIS
 Thrombus formation plays a key role in the
progression of various maladies like atherosclerosis,
diabetic and cancer insurgence (Boos and Lip, 2006).
 Garlic phytonutrients like allicin, diallyltrisulfide
and triallyl sullphide and ajeone act as anti-
thrombosis agents owing to their inhibitory action on
platelet aggregation after interfering arachidonic acid
pathway thus reducing the thrombin formation
(Davison et al., 2012)
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14. AGING
 Aging is a progressive decline in the efficiency of
biochemical and physiological processes within the
physiological system of the body.
 The best way to neutralize free radical mediated
oxidative stress in the elderly people is to introduce
diet rich in phytochemicals with antioxidant
properties or to provide dietary supplements
containing antioxidants (Christen, 2000).
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15. CANCER PERSPECTIVES
Utilization of garlic as an anti-cancer agent was
promoted when Weisberger and Pensky (2010)
reported that its thiosulfinate constituents
repressed the growth of tumor cells.
It is stated that garlic may help to prevent cancer
indirectly by different mechanisms like
inhibition of carcinogen metabolism & increase
detoxification along with excretion from the
body (Guyonnet et al., 1999).
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16. CONCLUSION
In conclusion, from the reviews of various
literatures, it shows that the role of garlic
in the management of high cholesterol is
significant.
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17. PROJECT PROPOSAL ON
THE EFFECT OF ALLICIN CONTENT OF GARLIC ON HIGH CHOLESTEROL
USING FEMALE ALBINO RAT
PRESENTED BY
IHEKUNA CHIKAODI LINDA
MAT NO: 12/11901
DEPARTMENT OF NUTRITION AND DIETETICS
FACULTY OF HEALTH SCIENCES
IMO STATE UNIVERSITY OWERRI.
IN PARTIAL FULFILLMENT OF REQUIREMENT FOR AWARD OF B.SC.
DEGREE IN NUTRITION AND DIETETICS
SUPERVISOR: Dr EZE-OKEKE C.T
AUGUST, 2016
17

18. INTRODUCTION
Garlic (Allium sativum L.) is used as a spice and
medicinal herb.
Garlic contains 33 organosulfur compounds (OSC),
several enzymes, 17 amino acids, minerals and
vitamin A, B, C and E (Omar and Al-wabel, 2010).
Several in vitro studies have indicated that garlic
and its component inhibits the key enzyme HMG-
CoA reductase (3hydroxi3 methylglutaryl co
enzyme A) which is associated with cholesterol and
fatty acids synthesis (Yun HM et al., 2014).
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19. STATEMENT OF PROBLEM
An increased cholesterol level in the blood is
among the leading factors causing
cardiovascular disease in the world.
Unfortunately the use of garlic in the
management of high cholesterol is not well
practiced in our society due to its pungent
odor and dearth of information of its
nutritional competence and importance, hence
the relevance of this study. 19

20. OBJECTIVE OF STUDY
 The general objective of the study is to determine the
effect of allicin in high cholesterol diet.
 Its specific objectives are to:
 Determine the effect of garlic powder on serum LDL
levels of hypercholesterolemia induced rat.
 Determine the effect of garlic powder on serum LDL
of normal albino rat.
 Determine the effect of garlic powder on serum HDL
and triglycerides level of both normal and
hypercholesterolemia induced albino rat.
 Determine the effect of garlic powder on organ 20

21. SIGNIFICANCE OF STUDY
This study will provide information on the
effect of allicin content of garlic on serum
cholesterol.
Effect of its fraction (low density lipoprotein
cholesterol LDL and high density lipoprotein
cholesterol HDL) and triglycerides of
cholesterol feed rat with different levels of
concentration of garlic powder.
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22. SAMPLE PROCUREMENT
 Garlic fresh bulb will be purchased from a local
market in Owerri metropolis.
 Albino rat will be obtained from Imo State
University Animal House from Faculty of Medicine
and Health Sciences, the rats will be kept under
standard laboratory condition of 12hours light/dark
cycle and housed in a cage.
SAMPLE PREPARATION
 The garlic fresh bulbs will be peeled, cut into pieces
and sundried. The dried bulbs will be grinded into
powder.
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23. RAT TREATMENT
The rat will be distributed to treatment
using completely randomized design.
Each treatment will contain six rats
and each treatment will have 3
replicates of 2 rats per replicate. A
total of 24 rats will be used for the
study. The study will last for 30 days.
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24. TREATMENT
 1ST TREATMENT – Normal diet +water
 2nd TREATMENT – Normal adequate diet+ 1%
addition of cholesterol.
 3rd TREATMENT – Normal adequate diet +
250mg/kg body weight addition of garlic.
 4th TREATMENT – Normal adequate diet +250
mg/kg body weight addition of garlic +1% addition
of cholesterol
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25. TABLE 1 SHOWING COMPOSITION OF
RAT RATION
 Crude protein = 13%
 Fat = 8%
 Crude fiber = 15%
 Calcium = 0.9%
 Phosphorus = 0.35%
 Energy = 2600kcal/kg.
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COMPOSITION OF EXPERIMENTAL DIETS/RATIONS

26. DATA COLLECTION
 Rat will be daily monitored. The initial body weight
will be determined and individually weighed every
one week for body weight gain. Their daily food
intake will be recorded during the experimental
period.
 At the end of the experiments blood metabolite assay
will be carried out which include the serum lipid
profile of the different section of rats, also the organ
weight of the rats will be assessed.
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27. STATISTICAL ANALYSIS
 All values will be expressed as mean ±SD. The
statistical analysis will be carried out using ANOVAs
i.e analysis of variance and separation of means
using statistical package for social sciences version
20.
EXPECTED RESULT
 Expected result will include information on the
positive effect of allicin content of garlic on high
cholesterol using garlic powder on different
treatment of the rat.
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THANKS FOR LISTENING