Comparison of hypolipidemic effects of onion, garlic and ginger in chicks

ABSTRACT

Dried onion, garlic and ginger were fed to one month old female Fayumi chicks and their effect on serum and liver lipids and fecal sterole levels was investigated. Garlic was found to be the most effective hypolipemic among the three vegetables as it significantly reduced the serum and liver cholesterol, triglycerides and phospholipids levels. The most striking effect of ginger was reduction in phospholipids, but its effect on other lipids was insignificant. Although onion was found to reduce the levels of lipids, yet the decrease was not much marked. Maximum increase in fecal sterols excretion was caused by ginger, followed by garlic and onion, indicating a general tendency. of increased turnover rare of cholesterol with vegetable diet. The probable mechanism of action of these vegetables in lowering body lipids is also discussed