Research

Researchh in reducing high blood pressure:

Several clinical and experimental studies have demonstrated the anti-hypertensive activity of garlic. Studies have revealed that regular consumption of garlic extract decreases both systolic and diastolic blood pressure levels. The antihypertensive property of garlic is primarily attributed to the prostaglandin-like activity of the garlic compounds. (Rashid A et al, “The mechanism of hypotensive effect of garlic extract.” J Pak Med Assoc. 1985 Dec).

Researchh in lowering cholesterol and triglycerides and reducing risk of atherosclerosis:

Several experimental and clinical studies support the lipid lowering activity of garlic. Regular ingestion of garlic extract helps in lowering total and LDL cholesterol and triglycerides levels. As garlic extract is tolerable and has least side effect, scientists suggest that it can be used as an alternative to the conventional lipid lowering drugs in patients with mild hypercholesterolemia. (Ried K et al, “Effect of garlic on serum lipids: an updated meta-analysis.” Nutr Rev. 2013 May)

The key active constituent of garlic, allicin, is a powerful antimicrobial agent. It can suppress growth and multiplication of a wide range of bacteria, including the multidrug-resistant strains, fungi, including Candida albicans, protozoa including Giardia lambia and Entamoeba histolytica and viruses. (Ankri S et al, “Antimicrobial properties of allicin from garlic.” Microbes Infect. 1999 Feb).

Researchers have identified multiple sulfur containing compounds in garlic with anti-inflammatory property. They inhibit production and activity of pro-inflammatory chemicals that trigger inflammatory conditions. (Lee da Y et al. “Anti-inflammatory activity of sulfur-containing compounds from garlic.” J Med Food. 2012 Nov).