Protective effect of chronic garlic intake on elastic properties of aorta in the elderly
| Autor: | Michael Ling, Kerstin Breithaupt-Grögler, Gustav G Belz, Harisios Boudoulas |
|---|---|
| Rok vydání: | 1997 |
| Předmět: |
GARLIC POWDER
Male Pathology medicine.medical_specialty Aging Diet therapy Hemodynamics Blood Pressure Protective Agents food Heart Rate Physiology (medical) medicine.artery Internal medicine medicine Humans Garlic Pulse wave velocity Aorta Aged Aged 80 and over Plants Medicinal business.industry Middle Aged Lipids food.food Elasticity Blood pressure Endocrinology medicine.anatomical_structure Cross-Sectional Studies Vascular resistance Aortic stiffness Female Vascular Resistance Cardiology and Cardiovascular Medicine business |
| Zdroj: | Circulation. 96(8) |
| ISSN: | 0009-7322 |
| Popis: | Background Epidemiological studies have suggested that garlic may have protective effects against cardiovascular diseases. We undertook this cross-sectional observational study to test the hypothesis that regular garlic intake would delay the stiffening of the aorta relating to aging. Methods and Results We studied healthy adults (n=101; age, 50 to 80 years) who were taking ≥300 mg/d of standardized garlic powder for ≥2 years and 101 age- and sex-matched control subjects. Pulse wave velocity (PWV) and pressure-standardized elastic vascular resistance (EVR) were used to measure the elastic properties of the aorta. Blood pressures, heart rate, and plasma lipid levels were similar in the two groups. PWV (8.3±1.46 versus 9.8±2.45 m/s; P 2 · s −2 · mm Hg −1 ; P r =.44; control group, r =.52) and systolic blood pressure (SBP) (garlic group, r =.48; control group, r =.54). With any degree of increase in age or SBP, PWV increased less in the garlic group than in the control group ( P Conclusions Chronic garlic powder intake attenuated age-related increases in aortic stiffness. These data strongly support the hypothesis that garlic intake had a protective effect on the elastic properties of the aorta related to aging in humans. |
| Databáze: | OpenAIRE |
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