Garlic and Cardiovascular Disease
This is a nice summary article reviewing the benefits of garlic on certain conditions of the cardiovascular system.
nutrition in Clinical Care 3 (3), 145-152 The goal of this review is to evaluate the current status of knowledge concerning cardiovascular effects of allium derivatives from garlic and to identify potential areas of future research. To date, the cardiovascular actions most studied include lipoprotein metabolism, hypertension, thrombosis, and antioxidant capacity. There are also some preliminary findings suggesting that garlic may lower elevated serum levels of homocysteine. Epidemiological, clinical, and laboratory studies have reported that garlic contains many biologically and pharmacologically active compounds. The majority of studies show that garlic lowers total serum cholesterol and LDL-cholesterol; inhibition of HMG-CoA reductase or squalene epoxidase appears to be the major mechanism. Lowering of blood pressure likely results from inhibition of angiotensin-converting enzyme activity. Antithrombosis effects may be related to inhibition of adenosine deaminase. Antioxidant effects may be related to the inhibition of lipoxygenase. The published studies in their aggregate suggest that appropriate usage of allium derivatives from garlic may potentially play a role in the maintenance of optimal cardiac function. Further research is needed to examine the structure-function relationships of the various allium derivatives of garlic, the amounts in foods and supplements required for efficacy, and the possible effects of combining garlic with other nutrients and medications. The mechanisms of action of allium derivatives on various aspects of cardiac function require further clarification.
