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Supplements - Nutrition
Garlic
NEWS:
Garlic supplements help lower high blood pressure “When the researchers pooled the data from the trials, they found that garlic reduced systolic blood pressure (the top number in a blood pressure reading) by 4.6 mm Hg, on average. An analysis limited to people with high blood pressure showed garlic reduced systolic blood pressure by 8.4 mm Hg, on average, and diastolic blood pressure (the bottom number) by 7.3 mm Hg. The higher a person's blood pressure -was at the beginning of the study, the more it was reduced by taking garlic. The effects were similar to those of widely used drugs for treating hypertension, for example beta blockers, which reduce systolic blood pressure by 5 mm Hg, and ACE inhibitors, which produce an 8 mm Hg average drop in systolic blood pressure, the researchers note. The 600 mg to 900 mg dosage used in the studies is equivalent to 3.6 mg to 5.4 mg of garlic's active ingredient, allicin, Ried and her team point out. A fresh clove of garlic contains 5 mg to 9 mg of allicin. “
In Terms Of Garlic Benefits, Fresh Is Best “The team's experiments revealed that fresh crushed garlic is more stable and maintains higher levels of allicin than preserved versions. Garlic stored in water at room temperature is better than garlic preserved in vegetable oil. Allicin levels decreased by about half after about six days in water, but the vegetable-oil storage method robbed garlic of half its allicin in a few hours. Garlic's antibacterial properties declined as allicin levels dropped. However, researchers believe the allicin breaks down into compounds that may still be helpful.“
ARTICLES:
JOURNAL ARTICLES:
Effect of garlic on blood pressure: A systematic review and meta-analysis (BMC Cardiovascular Disorders 2008)
Effects of garlic on the induction of ventricular fibrillation. (Nutrition. 2008) “CONCLUSION: Garlic cannot alter the VFT, but it significantly decreases the ULV in a dose-dependent pattern, indicating that it can reduce the range of the stimulation strength between the VFT and ULV (vulnerability window) during the vulnerable period of a cardiac cycle.”
INTERNET SITES:
NCI - NEWS FACT SHEET: Garlic and Cancer Prevention (2002)
NIH - Allium Vegetables and Organosulfur Compounds: Do They Help Prevent Cancer? (2001)
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