The Hypolipidemic Effects of Combination of Garlic, Red Yeast Rice, and Red Ginger on Hormonal Status and Lipid Profiles among Post-Stroke Dyslipidemia

Abstract

Dyslipidemia, a traditional risk factor for stroke, is typically managed using statins. However, long-term statin use reveals some side effects, challenging us to use nutraceutical agents. There is no evidence regarding the impact of combined garlic, red yeast rice, and red ginger on hormonal status and lipid profiles in post-ischemic stroke patients with dyslipidemia. The present study investigates the effect of this combination on the hormonal status and lipid profiles in post-ischemic stroke patients with dyslipidemia using a double-blind clinical trial with a pre-and post-test control group approach. Forty subjects were obtained consecutively and randomly assigned into two groups. The control group received standard therapy with statin 20 mg once a day and a placebo three times a day, while the intervention group received standard therapy plus a combination of 225 mg garlic, 125 mg red yeast rice, and 250 mg red ginger three times a day for 30 days. The results demonstrated no significant differences in ghrelin, adiponectin, and resistin levels between the groups before and after treatment. However, the intervention group demonstrated a significant reduction in total cholesterol and LDL cholesterol levels compared to the control group, though no significant differences were observed in triglyceride and HDL cholesterol levels. These findings suggest that the combination of garlic, red yeast rice, and red ginger may be effective in reducing total cholesterol and LDL cholesterol levels in post-ischemic stroke patients with dyslipidemia.