The health benefits attributed to garlic are legion. At various times, garlic has been touted as an antifungal, an antibacterial, an antioxidant, an anti-inflammatory, an energy booster, an immunostimulant and a detoxifier. Garlic has been scrutinized for its potential benefits in cardiovascular conditions, such as high blood pressure, atherosclerosis and high cholesterol, and for its possible roles in cancer prevention. The scientific evidence supporting many of these claims is controversial, but research shows that garlic may confer specific benefits.
Fresh Garlic
A November 2006 review in "The American Journal of Clinical Nutrition" reveals that garlic is the repository for a variety of sulfur compounds, vitamins, amino acids and micronutrients. The benefits of garlic consumption could stem from these substances, but they could also derive from the generally healthier lifestyle that is associated with eating fresh garlic, particularly in cultures where the garlic is combined with tomatoes, olive oil and other beneficial foods. The incidence of several malignancies, including breast, ovarian, colon and prostate cancers, is lower among populations where fresh garlic is commonly consumed.
Aged Garlic
A March 2006 study published in "The Journal of Nutrition" demonstrated that an aged garlic extract slowed the progression of coronary artery calcification in patients with known coronary artery disease, which would indicate a lessening of risk for heart attack. The authors of this study did not attribute their findings to any specific property of the garlic extract, but pointed out that multiple mechanisms could be involved, including a reduction of LDL cholesterol, decreased homocysteine levels, an anticoagulant effect or garlic's antioxidant properties.
Garlic Lowers Cholesterol
A June 2001 study in "The Journal of Nutrition" revealed that fresh garlic extract interferes with cellular enzymes which are responsible for synthesizing cholesterol in humans. In the October 2010 issue of "Lipids in Health and Disease," Russian scientists showed that Allicor, a time-released powdered garlic formulation, lowered total cholesterol levels in test subjects by approximately 12 percent and reduced LDL cholesterol levels by around 16 percent during a one-year study period.
Considerations and Recommendations
Fresh garlic, aged garlic extracts and powdered garlic preparations may be beneficial for people with high cholesterol. However, garlic's usefulness for the long-term treatment of high cholesterol remains untested, and garlic has not been shown to prevent or cure any condition associated with elevated cholesterol levels. One study using 150 mg of time-released garlic twice daily conferred reductions in total and LDL cholesterol levels among test subjects. Ask your doctor if garlic is appropriate for you.
References
- "Staying Healthy with Nutrition"; Elson M. Haas, M.D.; 2006
- "The American Journal of Clinical Nutrition"; Onion and Garlic Use and Human Cancer; C. Galeone, et al.; November 2006
- "The Journal of Nutrition"; Aged Garlic Extract Retards Progression of Coronary Artery Calcification; M. Budoff; March 2006
- "The Journal of Nutrition"; Garlic and Garlic-Derived Compounds Inhibit Human Squalene Monooxygenase; N. Gupta, T.D. Porter; June 2001
- "Lipids in Health and Disease" The Effects of Time-Released Powdered Garlic Tablets on Multifunctional Cardiovascular Risk in Patients with Coronary Artery Disease; I.A. Sobenin, et al.; October 2010
