Hypolipidemic Effect Of Fenugreek And Garlic On Experimentally Induced Hyperlipidemia In Rabbits: A Randomized Control Trial

Background: Hyperlipidemia is very common in especially with the Indian diet context. So efforts are done time to time to find out the hypolipidemic ingredients in Indian diet itself, so with the use of those ingredients can neutralize the hyperlipidimia caused by a lot of fats used for cooking in India Objective: To assess and compare the hypolipidemic effect of Garlic and fenugreek. Method:A randomized control trial was conducted on hyperlipidemia induced rabbits in Department of Physiology,Dr S N Medical College,Jodhpur (Rajasthan) India. Inall rabbits experimental hyperlipidemia was induced by feeding cholesterol 500mg/kg body weight. Then they were divide randomly in to three groups v.i.z. Group (1)who was given grass hey diet, Group(2) and Group (3) who was given fenugreek extract and garlic extract as supplement respectively for four weeks. Mean changes of lipid profile from pre-intervention to post-intervention of each group were assessed and compared with Anova and Tukey-Kramer test. Result:It was observed that garlic as well as fenugreek group was having significant (P<0.001) hypolipidemia in comparison to control group. It was also seenthat garlic has significantly more (P<0.05) hypolipidemic effect than fenugreek. Conclusion: Both garlic and fenugreeks have hypolipidemic effect. Garlic is having more hypolipidemic effect than fenugreek.