Cholesterol-Fighting Herb

NEWPORT BEACH, Calif.—Water-soluble, sulfur-containing compounds are responsible for garlic's cholesterol-lowering effects, reported Penn State researchers at a November conference, held here, on the use of garlic as a dietary supplement.

The three chemicals identified by Yu-Yan Yeh, Ph.D.,—S-allyl cysteine, S-ethyl cysteine and S-propyl cysteine—decreased cholesterol production of cultured rat liver cells by 40 to 60 percent. Yeh used fresh garlic extracts in his study but noted that deodorized, aged garlic extracts contain the same chemicals.

Researchers also identified a second group of water-soluble compounds, the glutamate derivatives of S-alk(en)yl cysteines, that depressed cholesterol synthesis by 20 to 35 percent.

In contrast, fat-soluble garlic constituents lowered cholesterol production by only 10 to 15 percent.

Yeh's study is among the first to link specific garlic components to health benefits and was one of six presented in the session on the herb's cardiovascular benefits. His research was partially funded by Wakunaga of Mission Viejo, Calif., makers of aged garlic. Penn State, NCI and two supplements manufacturers sponsored the conference.