Lau Benjamin H S
Department of Microbiology and Molecular Genetics, School of Medicine, Loma Linda University, Loma Linda, CA 92350, USA.
J Nutr. 2006 Mar;136(3 Suppl):765S-768S. doi: 10.1093/jn/136.3.765S.
Hypercholesterolemia is a major risk factor for atherosclerosis, and lowering cholesterol can significantly reduce the risk for cardiovascular diseases. Oxidation of LDL has recently been recognized as playing an important role in the initiation and progression of atherosclerosis. Oxidized LDL, but not native LDL, promotes vascular dysfunction by exerting direct cytotoxicity to endothelial cells, by increasing chemotactic properties of monocytes, by transforming macrophages to foam cells, and by enhancing the proliferation of endothelial cells, monocytes, and muscle cells. All these events are recognized as contributors to cardiovascular diseases. This paper presents experimental evidence showing that several garlic compounds can suppress LDL oxidation in vitro. Short-term supplementation of garlic in human subjects has demonstrated an increased resistance of LDL to oxidation. These data suggest that suppressed LDL oxidation may be one of the mechanisms that accounts for the beneficial effects of garlic in cardiovascular health.
高胆固醇血症是动脉粥样硬化的主要危险因素，降低胆固醇可显著降低心血管疾病的风险。最近，低密度脂蛋白（LDL）的氧化被认为在动脉粥样硬化的发生和发展中起重要作用。氧化型LDL而非天然LDL，通过对内皮细胞施加直接细胞毒性、增加单核细胞的趋化特性、将巨噬细胞转化为泡沫细胞以及增强内皮细胞、单核细胞和平滑肌细胞的增殖来促进血管功能障碍。所有这些事件都被认为是心血管疾病的促成因素。本文提供了实验证据，表明几种大蒜化合物可在体外抑制LDL氧化。在人体受试者中短期补充大蒜已证明LDL对氧化的抵抗力增强。这些数据表明，抑制LDL氧化可能是大蒜对心血管健康有益作用的机制之一。
