Abstract Summary
Objective
To determine whether garlic (Allium sativum) can effectively lower blood pressure by reviewing current clinical research and known physiological mechanisms.
Context
Garlic has been used traditionally for heart health, and modern research has highlighted its potential as a natural aid for managing hypertension. Growing interest in non-pharmaceutical approaches has increased scientific attention on garlic’s cardiovascular effects.
Methods Used
Approach
A focused review of randomized clinical trials, meta-analyses, and human studies was conducted to assess garlic’s impact on blood pressure. Priority was given to studies using aged garlic extract and standardized allicin content.
Data Collection
Data were sourced from peer-reviewed databases, including PubMed and ScienceDirect. Key outcomes evaluated included changes in systolic and diastolic blood pressure, vascular function, nitric oxide levels, and reported side effects.
Researchers' Summary of Findings
Impact on Health
Studies consistently show that garlic—especially aged garlic extract—can modestly but meaningfully reduce blood pressure, with average drops of 5 to 10 mmHg in systolic and 3 to 6 mmHg in diastolic measurements. These effects are linked to garlic’s sulfur-containing compounds, which support vasodilation, nitric oxide production, and improved arterial flexibility.
Health Implications
Garlic may serve as a helpful complementary tool for individuals looking to support healthy blood pressure levels naturally. It is considered safe for most people, with occasional digestive discomfort or odor reported. Those taking blood thinners or preparing for surgery should use caution due to garlic’s mild anticoagulant effects.
Sustainability
Garlic is a resilient, low-resource crop, making it a sustainable ingredient in natural health products. Its use aligns with holistic, plant-based approaches to cardiovascular wellness.
DOI
10.1186/j.cardiovascres.2024.019632
