Sainani G S, Desai D B, Natu M N, Katrodia K M, Valame V P, Sainani P G
Jpn Heart J. 1979 May;20(3):351-7. doi: 10.1536/ihj.20.351.
Forty-two healthy male albino rabbits weighing around 1 Kg were divided into 4 groups. Group I (8)- fed on normal stock diet, Group II (8)- fed on stock diet plus cholesterol (0.5 gm in 5 ml of olive oil). Group III (15)- received stock diet plus cholesterol plus garlic (0.25 gm) juice. Group IV (11)- received stock diet plus cholesterol plus onion (2.5 gm) juice. The animals were closely observed and followed for 16 weeks. Approximately every 4 weeks, blood samples were collected for estimation of various parameters (S. cholesterol, S. triglycerides, S. lipoproteins, S. phospolipids, and fibrinolytic activity). At the end of experiment, animals were sacrificed and degree of aortic atherosclerosis was graded (grade 0 to 4) in different groups and compared. Experimental study revealed that both garlic and onion (garlic more than onion) had significant effect in inhibiting the rise in S. cholesterol, S. triglycerides, S. beta lipoproteins, and S. phospolipids and significant effect in enhancing the fibrinolytic activity. The beta: alpha ratio was altered favourably and the ratio was kept close to normal. As regards the degree of aortic atherosclerosis as seen on post mortem, it was significantly less in garlic and onion group when compared with pure cholesterol group.
42只体重约1千克的健康雄性白化兔被分为4组。第一组（8只）喂食普通储备饲料；第二组（8只）喂食储备饲料加胆固醇（0.5克溶于5毫升橄榄油中）；第三组（15只）接受储备饲料加胆固醇加大蒜（0.25克）汁；第四组（11只）接受储备饲料加胆固醇加洋葱（2.5克）汁。对这些动物进行了16周的密切观察和跟踪。大约每4周采集一次血样，以评估各种参数（血清胆固醇、血清甘油三酯、血清脂蛋白、血清磷脂和纤溶活性）。实验结束时，处死动物，对不同组的主动脉粥样硬化程度进行分级（0至4级）并比较。实验研究表明，大蒜和洋葱（大蒜的作用比洋葱更明显）在抑制血清胆固醇、血清甘油三酯、血清β脂蛋白和血清磷脂的升高方面具有显著作用，并且在增强纤溶活性方面具有显著作用。β：α比值得到有利改变，且该比值接近正常水平。至于死后观察到的主动脉粥样硬化程度，与纯胆固醇组相比，大蒜和洋葱组的程度明显较轻。
