000121314 001__ 121314 000121314 005__ 20240319081006.0 000121314 0247_ $$2doi$$a10.3390/nu14030405 000121314 0248_ $$2sideral$$a131895 000121314 037__ $$aART-2022-131895 000121314 041__ $$aeng 000121314 100__ $$aValls, Rosa M. 000121314 245__ $$aEffects of an Optimized Aged Garlic Extract on Cardiovascular Disease Risk Factors in Moderate Hypercholesterolemic Subjects: A Randomized, Crossover, Double-Blind, Sustainedand Controlled Study 000121314 260__ $$c2022 000121314 5060_ $$aAccess copy available to the general public$$fUnrestricted 000121314 5203_ $$aThe 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. 000121314 536__ $$9info:eu-repo/grantAgreement/ES/MICINN/CDTI-20180389 000121314 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000121314 590__ $$a5.9$$b2022 000121314 592__ $$a1.291$$b2022 000121314 591__ $$aNUTRITION & DIETETICS$$b17 / 87 = 0.195$$c2022$$dQ1$$eT1 000121314 593__ $$aNutrition and Dietetics$$c2022$$dQ1 000121314 593__ $$aFood Science$$c2022$$dQ1 000121314 594__ $$a9.0$$b2022 000121314 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000121314 700__ $$aCompanys, Judit 000121314 700__ $$aCalderón-Pérez, Lorena 000121314 700__ $$aSalamanca, Patricia 000121314 700__ $$aPla-Pagà, Laura 000121314 700__ $$aSandoval-Ramírez, Berner Andrée 000121314 700__ $$0(orcid)0000-0003-0274-8306$$aBueno, Antonio$$uUniversidad de Zaragoza 000121314 700__ $$0(orcid)0000-0002-1309-4363$$aPuzo, Jose$$uUniversidad de Zaragoza 000121314 700__ $$aCrescenti, Anna 000121314 700__ $$aBas, Josep M. del 000121314 700__ $$aCaimari, Antoni 000121314 700__ $$aSalamanca, Aurora 000121314 700__ $$aEspinel, Alberto E. 000121314 700__ $$aPedret, Anna 000121314 700__ $$aArola, Lluís 000121314 700__ $$aSolà, Rosa 000121314 7102_ $$11013$$2830$$aUniversidad de Zaragoza$$bDpto. Cirugía$$cÁrea Traumatología y Ortopedia 000121314 7102_ $$11007$$2610$$aUniversidad de Zaragoza$$bDpto. Medicina, Psiqu. y Derm.$$cArea Medicina 000121314 773__ $$g14, 3 (2022), 405 [18 pp.]$$pNutrients$$tNutrients$$x2072-6643 000121314 8564_ $$s678775$$uhttps://zaguan.unizar.es/record/121314/files/texto_completo.pdf$$yVersión publicada 000121314 8564_ $$s2788813$$uhttps://zaguan.unizar.es/record/121314/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000121314 909CO $$ooai:zaguan.unizar.es:121314$$particulos$$pdriver 000121314 951__ $$a2024-03-18-14:42:02 000121314 980__ $$aARTICLE