Research

Comparison between swallowing and chewing of garlic on levels of serum lipids, cyclosporine, creatinine and lipid peroxidation in Renal Transplant Recipients

Abbas Jabbari¹ , Hassan Argani² , Amir Ghorbanihaghjo³ and Reza Mahdavi⁴

¹  Clinical pharmacy laboratory, Drug Applied Research Center, Tabriz University of Medical Sciences, University Ave., Tabriz, Iran

²  Clinical pharmacy laboratory, Drug Applied Research Center, Tabriz University of Medical Sciences, University Ave., Tabriz, Iran

³  Biochemistry and Drug Metabolism Laboratory, Drug Applied Research Center, Tabriz University of Medical Sciences,, University Ave., Tabriz, Iran

⁴  Nutrition Laboratory, Drug Applied Research Center, Tabriz University of Medical Sciences, University Ave., Tabriz, Iran

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Lipids in Health and Disease 2005, 4:11doi:10.1186/1476-511X-4-11

Published:	19 May 2005

Abstract

Abstract Hyperlipidemia and increased degree of oxidative stress are among the important risk factors for Atherosclerosis in renal transplant recipients (RTR). The Medical treatment of hyperlipidemia in RTR because of drugs side effects has been problematic, therefore alternative methods such as using of Garlic as an effective material in cholesterol lowering and inhibition of LDL Oxidation has been noted. For evaluation of garlic effect on RTR, 50 renal transplant patients with stable renal function were selected and divided into 2 groups. They took one clove of garlic (1 gr) by chewing or swallowing for two months, after one month wash-out period, they took garlic by the other route. Results indicated that although lipid profile, BUN, Cr, serum levels of cyclosporine and diastolic blood pressure did not change, Systolic blood pressure decreased from138.2 to 132.8 mmHg (p=0.001) and Malondialdehyde (MDA) decreased from 2.4 to1.7 nmol/ml (p=0.009) by swallowing route, Cholesterol decreased from 205.1 to 195.3 mg/dl (p=0.03), triglyceride decreased from 195.7 to 174.8 mg/dl (p=0.008), MDA decreased from 2.5 to 1.6 nmol/ml (p=0.001), systolic blood pressure decreased from 137.5 to 129.8 mmHg (p=0.001), diastolic blood pressure decreased from 84.6 to 77.6 mmHg (p=0.001) and Cr decreased from 1.51 to 1.44 mg/dl (p=0.03) by chewing route too. However HDL, LDL and cyclosporine serum levels had no significant differences by both of swallowing and chewing routes. We conclude that undamaged garlic (swallowed) had no lowering effect on lipid level of serum. But Crushed garlic (chewed) reduces cholesterol, triglyceride, MDA and blood pressure. Additionally creatinine reduced without notable decrease in cyclosporine serum levels may be due to cyclosporine nephrotoxicity ameliorating effect of garlic.