Over the years, scientists have investigated garlic’s ability to reduce cholesterol levels and blood pressure and act as an anticlotting agent to prevent blood platelets from being too sticky—a main cause of heart attack.
Key scientific finding: A recent meta-analysis in China looked at 26 randomized, double-blind, placebo-controlled trials—the “gold standard” in scientific research. In that meta-analysis, researchers concluded that garlic reduces total cholesterol by 5.4% and triglyceride levels by 6.5% compared with a placebo. Garlic powder and aged garlic extract were found to be the most effective at lowering total cholesterol, while garlic oil had a greater effect on lowering triglyceride levels.
When it comes to high blood pressure, some credible research shows that garlic can help lower it.
Important scientific findings: Two meta-analyses showed that garlic reduced systolic (top number) blood pressure by 8 mmHg to 16 mmHg and diastolic (bottom number) blood pressure by 7 mmHg to 9 mmHg in people with high blood pressure.
As for garlic’s antiplatelet effect—that is, its ability to make blood less sticky and therefore less prone to clotting—a meta-analysis of 10 trials showed a modest, but significant, decrease in platelet clumping with garlic treatment when compared with placebos in most of the studies.
Bottom line: Garlic does help reduce risk for cardiovascular disease, with positive effects on both total cholesterol and blood pressure. It also has enough of an effect on clotting that I recommend patients discontinue garlic supplements seven to 10 days before surgery because it may prolong bleeding.
My advice: If you have a personal or family history of heart disease, ask your doctor about using garlic (in food or supplements) as part of a heart-healthy lifestyle. Be sure to consult your doctor first if you take a blood pressure or statin drug.
Source: http://www.bottomlinepublications.com/content/article/health-a-healing/the-truth-about-garlic
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