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  Vol. 280 No. 18, November 11, 1998 TABLE OF CONTENTS
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Effect of Garlic on Serum Lipids

Since this article does not have an abstract, we have provided the first 150 words of the full text and any section headings.

To the Editor.— The negative results from the clinical trial by Dr Berthold and colleagues1 investigating the cholesterol-lowering effect of a garlic oil product is a good example of a well-designed study that used a poor product and made an exaggerated conclusion. The authors concluded, "Garlic therapy for treatment of hypercholesterolemia cannot be recommended on the basis of this study." However, all that the authors are justified in concluding is that therapy with a steam-distilled garlic oil bound to beta cyclodextrin at a dose of 10 mg cannot be recommended.

Garlic oil is not the same as garlic. Ironically, garlic oil is not even present in garlic, but is a commercial product that is formed when the water-soluble thiosulfinates (75% allicin) of crushed garlic are transformed by steam distillation to oil-soluble allyl sulfides. The allyl sulfides may not be as active as the thiosulfinates, as shown in vitro in antimicrobial . . . [Full Text of this Article]



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RELATED ARTICLE

Effect of a Garlic Oil Preparation on Serum Lipoproteins and Cholesterol Metabolism: A Randomized Controlled Trial
Heiner K. Berthold, Thomas Sudhop, and Klaus von Bergmann
JAMA. 1998;279(23):1900-1902.
ABSTRACT | FULL TEXT  


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