大蒜錠製品對中度高脂血者血清脂質與低密度脂蛋白氧化遲滯時間 的影響
Effects of garlic commercial tablets on serum lipids and LDL oxidized lag time in mild hyperlipidemic subjects
中文摘要
本研究目的是探討每天給予1.2 克大蒜錠製品，包含大蒜素（allicin）12 毫克，
12 週，對高脂血者的血脂質和抗氧化能力的影響。參與實驗高脂血者共有 16 人。
實驗期間，受試者每日2 次於餐後補充大蒜錠製品，每天共為 1.2 克。實驗期間 受試者避免服用降血脂藥物，與飲食中大蒜來源，且要求受試者不改變平日的
飲食習慣。在12 週實驗期間及實驗結束後 3 週時，進行營養評估，包含體位測
量、血液生化評估與膳食調查。結果發現，受試者實驗12 週後體位測量皆沒有顯
著改變。服用大蒜錠4 週後降低血液中血清總膽固醇、低密度脂蛋白膽固醇和三
酸甘油酯，並在12 週後會顯著降低血清總膽固醇 5.8﹪、低密度脂蛋白膽固醇降
低9.2﹪，而三酸甘油酯和高密度脂蛋白膽固醇在實驗前後沒有顯著改變。補充
大蒜8 週後可顯著延長低密度脂蛋白氧化遲滯反應時間。補充完後 3 週，血清總
膽固醇與低密度脂蛋白膽固醇有回升的趨勢。在飲食評估方面，所有受試者於實
驗期間總熱量與實驗前無差異。因此，高脂血者服用大蒜錠製品12 週後確實可
以顯著降低血清總膽固醇和低密度脂蛋白膽固醇濃度，並具延長低密度脂蛋白 氧化遲滯反應時間之作用。
英文摘要
The aim of this study was to investigate the effects of garlic commercial tablets on the blood lipid profiles and LDL oxidized lag time in mild hyperlipidemic subjects who had serum total cholesterol (TC) > 200 mg/dL, low density lipoprotein cholesterol (LDL-C) >130 mg/dL or triglycerides > 200 mg/dL. Sixteen volunteers aged 20-50 years were assigned to supply with dried garlic powder 1200 mg (12 mg allicin)/d.
Before the trial and at 4, 8, and 12 weeks of treatment, anthropometric measurements, fasting blood, and diet records were collected. Supplement with garlic significantly reduced serum triglycerides, total cholesterol and LDL-C level after 4 weeks
compared to baseline, and after 12 weeks serum triglycerides, HDL-C and TC/ HDL- C levels compared to baseline did not change significantly. There was a significant reduction in total serum cholesterol 5.8% and serum LDL 9.2%. LDL oxidized lag time were slightly prolonged. There were no significant differences in total calories intake during 12 weeks. Therefore, garlic powder supplementation for 12 weeks was effective in lowering serum cholesterol level in hyperlipidemic patients.
