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Cholesterol Inhibitors In Garlic Identified

Date:
November 18, 1998
Source:
Penn State
Summary:
Penn State nutrition researchers have identified a group of chemicals in garlic that decreases cholesterol production by liver cells 40 to 60 percent in laboratory tests. The study is among the first to pinpoint the specific garlic constituents that may be responsible for the cholesterol-lowering effects observed by researchers earlier in both animal and human feeding studies.

University Park, Pa. --- Penn State nutrition researchers have identified a group of chemicals in garlic that decreases cholesterol production by liver cells 40 to 60 percent in laboratory tests.


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The above story is based on materials provided by Penn State. Note: Materials may be edited for content and length.


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Penn State. "Cholesterol Inhibitors In Garlic Identified." ScienceDaily. ScienceDaily, 18 November 1998. <www.sciencedaily.com/releases/1998/11/981118080757.htm>.
Penn State. (1998, November 18). Cholesterol Inhibitors In Garlic Identified. ScienceDaily. Retrieved April 21, 2014 from www.sciencedaily.com/releases/1998/11/981118080757.htm
Penn State. "Cholesterol Inhibitors In Garlic Identified." ScienceDaily. www.sciencedaily.com/releases/1998/11/981118080757.htm (accessed April 21, 2014).

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