大蒜錠製品對中度高脂血者血清脂質與低密度脂蛋白氧化遲滯時間的影響

Effects of garlic commercial tablets on serum lipids and LDL oxidized lag time in mild hyperlipidemic subjects

陳孝君(Shiau-Jiun Chen)

指導教授 ： 謝明哲 ； 簡怡雯

臺北醫學大學/公共衛生暨營養學院/保健營養學研究所/碩士(2005年)

摘要

本研究目的是探討每天給予1.2克大蒜錠製品，包含大蒜素（allicin）12毫克，12週，對高脂血者的血脂質和抗氧化能力的影響。參與實驗高脂血者共有16人。實驗期間，受試者每日2次於餐後補充大蒜錠製品，每天共為1.2克。實驗期間受試者避免服用降血脂藥物，與飲食中大蒜來源，且要求受試者不改變平日的飲食習慣。在12週實驗期間及實驗結束後3週時，進行營養評估，包含體位測量、血液生化評估與膳食調查。結果發現，受試者實驗12週後體位測量皆沒有顯著改變。服用大蒜錠4週後降低血液中血清總膽固醇、低密度脂蛋白膽固醇和三酸甘油酯，並在12週後會顯著降低血清總膽固醇5.8﹪、低密度脂蛋白膽固醇降低9.2﹪，而三酸甘油酯和高密度脂蛋白膽固醇在實驗前後沒有顯著改變。補充大蒜8週後可顯著延長低密度脂蛋白氧化遲滯反應時間。補充完後3週，血清總膽固醇與低密度脂蛋白膽固醇有回升的趨勢。在飲食評估方面，所有受試者於實驗期間總熱量與實驗前無差異。因此，高脂血者服用大蒜錠製品12週後確實可以顯著降低血清總膽固醇和低密度脂蛋白膽固醇濃度，並具延長低密度脂蛋白氧化遲滯反應時間之作用。

關鍵字

大蒜錠製品 ； 中度高脂血症 ； 低密度脂蛋白氧化遲滯反應時間

並列摘要

The aim of this study was to investigate the effects of garlic commercial tablets on the blood lipid profiles and LDL oxidized lag time in mild hyperlipidemic subjects who had serum total cholesterol (TC) > 200 mg/dL, low density lipoprotein cholesterol (LDL-C) >130 mg/dL or triglycerides > 200 mg/dL. Sixteen volunteers aged 20-50 years were assigned to supply with dried garlic powder 1200 mg (12 mg allicin)/d. Before the trial and at 4, 8, and 12 weeks of treatment, anthropometric measurements, fasting blood, and diet records were collected. Supplement with garlic significantly reduced serum triglycerides, total cholesterol and LDL-C level after 4 weeks compared to baseline, and after 12 weeks serum triglycerides, HDL-C and TC/ HDL-C levels compared to baseline did not change significantly. There was a significant reduction in total serum cholesterol 5.8% and serum LDL 9.2%. LDL oxidized lag time were slightly prolonged. There were no significant differences in total calories intake during 12 weeks. Therefore, garlic powder supplementation for 12 weeks was effective in lowering serum cholesterol level in hyperlipidemic patients.

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