A meta-analysis of 7 randomized controlled trials shows supplementation with garlic (Allium Sativum) may be beneficial in lowering blood pressure for individuals with hypertension.
Pooling data from 7 randomized, placebo controlled studies that compared garlic supplements to a placebo it was found that garlic supplements reduced systolic blood pressure on average 6.71 mmHg and diastolic blood pressure by an average of 4.79 mmHg. These blood pressure lowering benefits have been linked to allicin, the phytonutrient in garlic which gives garlic its beneficial properties. It is believed that the allicin, which is only formed when garlic is crushed, breaks down a compound called diallyl sulphide (obtained from garlic but is less potent than allicin). If garlic is cooked whole then it has almost no medicinal or health benefits.
Increase awareness of garlic’s health benefits, especially as they relate to cardiovascular and immune health, have increased garlic supplement sales. Consumers often seek the benefits of garlic without the odor associated with the fresh bulb.
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