HYPOCHOLESTEROLEMIC PERSPECTIVES OF GARLIC SOUP CONTAINING BIOACTIVE INGREDIENTS
Muhammad Ashraf, *M.S. Butt, Ijaz Ahmad, M.K. Saeed and Quratulain Syed
Journal Title:World Journal of Pharmaceutical Research
The present study was an attempt to probe the health claims of locally
grown garlic variety/line lehsan gulabi (garlic pink) for the management of serum cholesterol. Functional chicken garlic soups
were prepared by adding whole garlic, garlic powder and garlic oil.
The treatments and storage exerted non-significant differences in total
soluble solids of soups. However, pH and acidity affected substantially
with storage. Color tone showed non-significant decline in L* value
whilst enhancement in a* and b* values was observed as function of treatments. A non-substantial declining pattern was observed in color
tonality. T1(soup containing whole garlic) exhibited highest scores for
all sensory characteristics. During the efficacy study, provision of garlic based diets i.e. whole garlic (G
1), garlic powder (G
2) and garlic oil (G3) resulted in reduction in cholesterol, LDL, VLDL, serum triglyceride as compared to control (G0). The highest decline was observed in G1.
However, HDL level was raised and the highest rise was
also observed in G1.
Thus pink garlic in different forms proved beneficial to cope with
metabolic threats. Conclusively, the detrimental consequences of altered serum lipid can be ameliorated by the supplementation of garlic preparations specially with whole garlic in the daily diet.