Garlic, a member of the allium family, is one of the oldest cultivated plants in the world. For thousands of years, people have used garlic for both culinary and medicinal purposes. Along with its antimicrobial, anti-inflammatory and antioxidant properties, garlic also offers cardiovascular benefits by working as an antihypertensive, according to a meta-analysis published in June 2008 in the journal "BioMed Central Cardiovascular Disorders." The multitude of sulfur compounds in garlic are responsible for its effect on blood pressure, and each works in different ways to offer protective benefits.
Promotes Vasodilation
Blood pressure is a measure of the force of blood against artery walls as it circulates through the body. One way garlic helps lower blood pressure is by promoting vasodilation, or relaxing of the artery walls, so blood can flow freely without constriction. A study published in October 2007 in the "Proceedings of the National Academy of Sciences of the U.S.A." shows that sulfur compounds in garlic can be converted by red blood cells to hydrogen sulfide, the compound responsible for mediating vasodilation of blood vessels.
Decreases Platelet Aggregation
Garlic decreases platelet aggregation, which keeps blood thin and allows adequate flow. When there is excessive platelet aggregation, fatty plaques form and can increase blood pressure. The journal "Prostaglandins, Leukotrienes and Medicine" published a study in June 1986 showing that components in garlic decrease platelet aggregation through a variety of mechanisms.
Prevents Oxidative Damage
Garlic can indirectly affect blood pressure by preventing damage to blood vessels from oxidative stress. When LDL, or bad, cholesterol is oxidized by free radicals, fatty plaques form. The inflammation response that ensues damages the delicate walls of the blood vessels and ultimately can lead to atherosclerosis. Sulfur compounds in garlic work as antioxidants, reacting with free radicals in the blood before they have a chance to oxidize LDL cholesterol. According to a study published in March 2006 in the "Journal of Nutrition," garlic extract and its sulfur compounds are effective at minimizing blood vessel damage from oxidative stress.
References
- The World's Healthiest Foods: Garlic
- "Proceedings of the National Academy of Sciences of the U.S.A."; Hydrogen Sulfide Mediates the Vasoactivity of Garlic
- "Prostaglandins, Leukotrienes and Medicine"; Evidence for the Mechanism by Which Garlic Inhibits Platelet Aggregation
- "Journal of Nutrition"; Garlic Compounds Minimize Intracellular Oxidative Stress and Inhibit Nuclear Factor-B Activation
- "BioMed Central Cardiovascular Disorders"; Effect of Garlic on Blood Pressure: A Systematic Review and Meta-Analysis
