Effects of an Optimized Aged Garlic Extract on Cardiovascular Disease Risk Factors in Moderate Hypercholesterolemic Subjects: A Randomized, Crossover, Double-Blind, Sustainedand Controlled Study

Valls, Rosa M. ; Companys, Judit ; Calderón-Pérez, Lorena ; Salamanca, Patricia ; Pla-Pagà, Laura ; Sandoval-Ramírez, Berner Andrée ; Bueno, Antonio (Universidad de Zaragoza) ; Puzo, Jose (Universidad de Zaragoza) ; Crescenti, Anna ; Bas, Josep M. del ; Caimari, Antoni ; Salamanca, Aurora ; Espinel, Alberto E. ; Pedret, Anna ; Arola, Lluís ; Solà, Rosa

Resumen: The consumption of aged black garlic (ABG) has been related to improvements in several cardiovascular disease (CVD) risk factors. However, the extent of the beneficial effects depends on the garlic aging process and the amount and type of chemical compounds accumulated. The main objective of this study was to assess the effect of daily intake of a well-characterized ABG extract with a standardized S-allyl-L-cysteine (SAC) yield in combination with dietary recommendations regarding CVD risk factors in individuals with moderate hypercholesterolemia. Sixty-seven hypercholesterolemic individuals with low-density lipoprotein cholesterol levels ≥115 mg/dL were randomized in a crossover, double-blind, sustained, and controlled intervention study. The participants consumed 250 mg (1.25 mg SAC)/tablet/day ABG or a placebo for 6 weeks, with 3 weeks of washout. Blood and pulse pressure and other CVD risk biomarkers were determined at the beginning and end of each intervention. At 6 weeks, ABG extract reduced diastolic blood pressure (DBP) (mean (95% CI) −5.85 (−10.5; −1.3) mm Hg) compared to the placebo, particularly in men with a DBP > 75 mm Hg. The consumption of an improved ABG extract with 1.25 mg of SAC decreased DBP, particularly in men with moderate hypercholesterolemia. The potential beneficial effects of ABG may contribute to obtaining an optimal DBP.

Idioma: Inglés

DOI: 10.3390/nu14030405

Año: 2022

Publicado en: Nutrients 14, 3 (2022), 405 [18 pp.]
ISSN: 2072-6643

Factor impacto JCR: 5.9 (2022)

Categ. JCR: NUTRITION & DIETETICS rank: 17 / 87 = 0.195 (2022) - Q1 - T1

Factor impacto CITESCORE: 9.0 - Nursing (Q1) - Agricultural and Biological Sciences (Q1)

Factor impacto SCIMAGO: 1.291 - Nutrition and Dietetics (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/MICINN/CDTI-20180389

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Traumatología y Ortopedia (Dpto. Cirugía)
Área (Departamento): Area Medicina (Dpto. Medicina, Psiqu. y Derm.)