This thesis is an investigation of the effects of a garlic vegetable-based beverage with pre-formed allicin on serum cholesterol levels in moderately hypercholesterolemic men. Numerous studies have shown that supplementation with garlic results in total serum cholesterol reduction of 9-12%. However, several recent studies have shown no such effect. This study attempted to alleviate the inconsistencies and flaws in previous trials by delivering a set amount of pre-formed allicin (5.59 ± 0.85 mg/d, n = 7), considered to be the cholesterol-lowering compound in garlic, in a vegetable-based beverage. Moderately hypercholesterolemic subjects were supplemented for 12 weeks with a garlic (n = 13) or a placebo (n = 13) beverage. No significant differences (p < 0.05) were found between treatment groups over time in relation to circulating lipid, blood pressure, or heart rate. The reported cholesterol-lowering effects of garlic may be a result of allicin-derived compounds not formed in this experiment or from other identified or not yet identified factors.