New studies reveal how
garlic protects the heart
Loma Linda University &
Medical Center
November 9, 1998
Benjamin Lau, MD, PhD,
professor of immunology and
microbiology, School of
Medicine, Loma Linda
University, is an invited
speaker for the conference
"Recent Advances on the
Nutritional Benefits
Accompanying the Use of
Garlic as a Supplement" to
be held at the Marriott
Newport Center, Newport
Beach, California, November
15 to 17, 1998. This
conference is a continuing
and distance education
service of Penn State
College of Health and Human
Development department of
nutrition in cooperation
with Wakunaga of America
Co., Ltd.
Dr. Lau's presentation is
titled "Suppressed LDL
oxidation by garlic," in
which he will present the
latest data from his
laboratory providing
mechanisms to explain how
garlic can protect
individuals from
cardiovascular disease
(heart attacks and strokes),
the major cause of death in
the United States and other
affluent societies in the
world.
It has been known for
several decades that high
blood cholesterol is a major
risk factor for heart
attacks and strokes and that
lowering of cholesterol,
particularly the low density
type called LDL, can
significantly reduce the
risk for these diseases.
However, in the past decade
it has been recognized that
the real culprit is the
oxidized LDL. Oxidized LDL,
but not native or
un-oxidized LDL, damages the
lining of the blood vessels,
causes growth of cells that
form the wall of the blood
vessel, and causes
thickening and narrowing of
blood vessels; all these
events are recognized to
contribute to heart attacks
and strokes.
In this conference, Dr. Lau
will present findings which
he and his associates have
published showing that
several garlic compounds can
effectively suppress LDL
oxidation. Short term
supplementation of garlic in
human subjects has
demonstrated an increased
resistance of LDL to
oxidation. These data
indicate that suppressed LDL
oxidation is one of the
powerful mechanisms
accounted for the benefits
of garlic to protect hearts
and blood vessels.
Dr. Lau and his associates
have been involved in
phytochemical (plant
chemical) research for the
past 20 years. They have
published more than 150
scientific papers of which
more than two dozen dealt
with garlic research. They
have shown that garlic
lowers cholesterol, enhances
immune function, and has
anticarcinogen and
anti-tumor properties. Dr.
Lau has written three books
summarizing research for the
general public. His latest
book, "Garlic and You: The
Modern Medicine," was
published by the Apple
Publishing Company of Canada
early this year.
# # #
Contact:
Benjamin Lau, MD, PhD
Newport Beach Marriott
Hotel, (949) 640-4000, Loma
Linda University Office:
(909) 558-4480
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