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Asmariyan S, Shojaii A. Comparative investigation of the effect of Garlic marshmallow (Althea officinalipa L) and on Serum lipid pattern in rat. J Altern Vet Med 2024; 7 (23)
URL: http://joavm.kazerun.iau.ir/article-1-182-en.html

Background and aim: Hyperlipidemia is a chronic disease and an important factor in the exacerbation of cardiovascular diseases, diabetes and high blood pressure. Cardiovascular diseases are the first cause of mortality. Long-term use of lipid-lowering drugs can have several complications; hence the desire for traditional treatments has increased. In the present study, the effects of marshmallow and garlic on the lipid pattern and their effects were compared in rats were investigated.
Materials and Methods: In this study, 60 Wistar rats were randomly divided into 6 equal groups. The negative control group received a basal diet, but the positive control group received a high-cholesterol diet and physiological serum was injected into them. Experimental groups 1 and 2 received marshmallow extract at doses of 200 and 400 mg/kg, and experimental groups 3 and 4 received garlic extract at doses of 200 and 400 mg/kg. After 30 days and at the end of the study, fasting blood was taken and serum cholesterol, triglyceride, HDL, LDL and VLDL levels were measured. Two-way analysis of variance, Tukey test and post-hoc test were used to compare between groups.
Results: Garlic and marshmallow reduced serum lipid levels and had almost similar effects. Serum levels of the factors mentioned in the experimental groups with garlic and marshmallow extract, especially at a dose of 400 mg/kg of marshmallow and 200 and 400 mg/kg of garlic, were significantly different from the positive control group. These changes were dose-dependent, so that with increasing the dose of the extract, the hypolipidemic effects increased.
Conclusion: Marshmallow and garlic have almost similar effects on serum lipids and can be used as a desirable treatment for hyperlipidemia.