Bordia A, Verma S K, Vyas A K, Khabya B L, Rathore A S, Bhu N, Bedi H K
Atherosclerosis. 1977 Mar;26(3):379-86. doi: 10.1016/0021-9150(77)90092-2.
The effects of the essential oils of onion (extracted from 2 g of raw onion per kg body weight) and garlic (extracted from 1 g of raw garlic per kg body weight) have been observed on experimental atherosclerosis produced by cholesterol feeding (0.5 g/kg) in rabbits. The rise in serum cholesterol and serum triglycerides was significantly reduced by both onion and garlic during the 4-month period of study. Cholesterol feeding significantly increased beta-(P less than 0.01) and pre-beta (P less than 0.001) lipoproteins while decreasing the alpha-fraction (P less than 0.001). Onion and garlic both prevented these changes. The beta/alpha ratio, which was initially 1.6 : 1, rose to 4.5 : 1 and 5.7 : 1 at the end of 2 months and 4 months of cholesterol feeding. However, this ratio did not increase significantly, both at the 2-month and 4-month period, when onion and garlic were added. Fibrinolytic activity significantly increased with onion (P less than 0.001) and garlic (P less than 0.001) while feeding only cholesterol actually decreased it (P less than 0.001). Onion and garlic reducec aortic atheroma by about half. It is suggested that the essential oils of onion and garlic protect against experimental atherosclerosis by preventing the fall in the alpha lipoprotein fraction and by enhancing fibrinolytic activity, as well as by lowering the serum cholesterol and triglyceride levels.
观察了洋葱精油（从每千克体重2克生洋葱中提取）和大蒜精油（从每千克体重1克生大蒜中提取）对家兔喂食胆固醇（0.5克/千克）所致实验性动脉粥样硬化的影响。在为期4个月的研究期间，洋葱和大蒜均显著降低了血清胆固醇和血清甘油三酯的升高。喂食胆固醇显著增加了β脂蛋白（P<0.01）和前β脂蛋白（P<0.001），同时降低了α脂蛋白组分（P<0.001）。洋葱和大蒜均阻止了这些变化。β/α比值最初为1.6:1，在喂食胆固醇2个月和4个月末分别升至4.5:1和5.7:1。然而，在添加洋葱和大蒜的2个月和4个月期间，该比值均未显著升高。仅喂食胆固醇时纤维蛋白溶解活性显著降低（P<0.001），而洋葱（P<0.001）和大蒜（P<0.001）则使其显著增加。洋葱和大蒜使主动脉粥样硬化减少了约一半。有人提出，洋葱和大蒜的精油通过防止α脂蛋白组分下降、增强纤维蛋白溶解活性以及降低血清胆固醇和甘油三酯水平来预防实验性动脉粥样硬化。
