Garlic For Lowering Blood Pressure & Treating Hypertension

Garlic has a rich traditional history of being used as both a food and as a medicine by many cultures.

Sсiеntifiс research hаѕ соnѕiѕtеntlу соnfirmеd the mеdiсinаl vаluе of Gаrliс оvеr thе уеаrѕ, dеmоnѕtrаting mаnу hеаlth bеnеfitѕ inсluding ѕuрроrting саrdiоvаѕсulаr hеаlth, аnti-miсrоbiаl еffесtѕ and еvеn роtеntiаl аnti-tumоr/саnсеr properties.

There are many promising plant-based foods or “functional foods” as they are popularly known, which have been shown to have the ability to address many common heart disease risk factors such as high blood pressure, dyslipidemia, oxidative stress, inflammation and so on.

In the past decade, garlic has become one of the most popular complementary therapies for blood pressure (BP) control used by hypertensive patients.

Garlic Lowers Blood Pressure Hypetension StudyA systematic review and meta-analysis published in 2015 reviewed the literature to investigate the current evidence of consuming garlic for the treatment of hypertension.

A total of seven randomized, placebo-controlled trials were identified.

Compared with the placebo, this meta-analysis revealed a significant lowering effect of garlic on both systolic BP (WMD: -6.71 mmHg; 95% CI: -12.44 to -0.99; P = 0.02) and diastolic BP (WMD: -4.79 mmHg; 95% CI: -6.60 to -2.99; P < 0.00001). No serious adverse events were reported in any of the trials.

The systematic review and meta-analysis concluded:

The present review suggests that garlic is an effective and safe approach for hypertension.

However, more rigorously designed randomized controlled trials focusing on primary endpoints with long-term follow-up are still warranted before garlic can be recommended to treat hypertensive patients. [1]

The best way to get the medicinal benefits of garlic in my opinion is to consume fresh and in it’s raw form.

I like to try and aim for a clove or two daily and to incorporate garlic as an ingredient in as many different dishes as possible from salads to lentil dahls.

Remember to chop or crush garlic prior to consumption, the enzyme allinase converts alliin into allicin, which is responsible for the aroma of fresh garlic.

If you don’t like to eat garlic due to the pungent taste but still wish to get the plethora of health benefits associated with garlic, then odourless garlic supplements are available to purchase as a substitute.

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