Efficacy and Safety of Aged Garlic Powder on Lipids
试验速览
- 阶段
- 2 期
- 状态
- 已完成
- 入组人数
- 60
- 试验地点
- 2
- 主要终点
- Changes in LDL-cholesterol(Low Density Lipoprotein - Cholesterol)
研究概览
简要总结
We performed a double-blind parallel study in a group of mildly hypercholesterolemic subjects who were given aged garlic powder over a period of 12 weeks. We measured serum lipids, including total cholesterol, low-density-lipoprotein (LDL) and high-density-lipoprotein (HDL) cholesterol, and triglycerides, and monitored their blood pressure.
详细描述
An increased serum cholesterol level is an important risk factor for the development of cardiovascular and cerebrovascular disease. Reduction of these and other risk factors through dietary modification, behavioral changes, and medicinal intervention has already substantially decreased the incidence and mortality from cardiovascular and cerebrovascular disease. Supplementation of the diet with certain biofactors may further reduce such risk factors. Aged garlic belongs to a group of dietary supplements that may lessen the incidence of cardiovascular and cerebrovascular disease by reducing lipids levels and decreasing platelet responsiveness to activating agents.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Supportive Care
- 盲法
- Double (Participant, Investigator)
入排标准
- 年龄范围
- 20 Years 至 80 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 否
入选标准
- •Mild hypercholesterolemic subjects aged from 20 to 80 years
- •had no received lipid-lowering drugs for at least 3 months prior to the recruitment
排除标准
- •self-reported pregnancy,lactation
- •prevalent heart disease,cancer,renal disorder, or diabetes mellitus, and use of lipid or antihypertensive medications
结局指标
主要结局
Changes in LDL-cholesterol(Low Density Lipoprotein - Cholesterol)
时间窗: 12 weeks
LDL-C(Low Density Lipoprotein - cholesterol) was measured in study visit 1(0 week) and visit 3(12 week).
次要结局
- Changes in HDL-Cholesterol(High Density Lipoprotein - Cholesterol)(12 weeks)
- Changes in Triglycerides(12 weeks)
- Changes in Total Cholesterol(12 weeks)
- Changes in Apo-A1(Apolipoprotein A1)(12 weeks)
- Changes in Apo-B(Apolipoprotein B)(12 weeks)
- Changes in FFA(Free Fatty Acid)(12 weeks)
研究者
Soo-Wan Chae
Clinical Trial Center for Functional Foods
Chonbuk National University Hospital