Garlic, now grown in many parts of the world, is a native of Asia. Twenty varieties and a range of colors including green and purple provide interesting options for discerning garlic-lovers. Garlic has been used for its culinary and medicinal value for 5,000 years. Among its many health benefits, garlic is said to decrease cholesterol and prevent arterial plaque formation.
Macrophage Inhibition
A study published in the April 2010 issue of the journal "Phytotherapy Research" found that aged garlic extract may prevent atherosclerosis by inhibiting the formation of white blood cells known as macrophages. These cells contribute to plaque formation by consuming oxidized low density lipoprotein, or LDL, the "bad" form of cholesterol, found within muscle cells in artery walls. Once macrophages ingest LDL cholesterol, they become engorged and are known as foam cells, which accumulate as fatty deposits within the muscle cells.
Cholesterol Lowering
Garlic works directly on arterial cells to inhibit atherosclerotic plaque formation, according to Dennis J. McKenna, author of the book "Botanical Medicines: the Desk Reference for Major Herbal Supplements." Muscle cells from artery walls exposed to garlic show lower cholesterol levels and decreased atherosclerotic activity. A sulfur-containing compound in garlic, known as ajoene, inhibits platelets from sticking together, one of the processes that initiate plaque formation. Aged garlic extract inhibits excessive reproduction of muscle cells that line arteries, a process that contributes to plaque formation. Aged garlic extract reduces cholesterol levels by up to 20 percent in laboratory animals.
Time-Released
Some garlic preparations may suppress arterial plaque formation for up to 16 hours, according to Danik M. Martirosyan, Ph.D., editor of the book "Functional Foods for Cardiovascular Diseases: Functional Foods Can Help Reduce the Risks of Cardiovascular Diseases." Use time-released garlic to maintain constant plaque-inhibiting effects, says Martirosyan. Long-term use of time released garlic is safe and may help prevent atherosclerosis.
Antioxidant
Medicinal potency of garlic can vary depending on how it was grown and processed. Wild garlic may have different levels of allicin, the active ingredient, than cultivated garlic. Fresh, raw and aged preparations also have different potency. In general, raw garlic cloves contain between 5mg and 9mg of allicin, according to Vicki Kotsirilos, M.D., author of the book "A Guide to Evidence-Based Integrative and Complementary Medicine." Israeli researchers demonstrated cholesterol-lowering and antioxidant properties of boiled garlic in a study published in the January 2006 issue of the journal "Life Sciences." The 30-day laboratory animal study found the activity of boiled garlic equivalent to raw garlic. Levels of the antioxidant selenium were also retained in the boiled garlic.
References
- "Functional Foods for Cardiovascular Diseases: Functional Foods Can Help ..."; Danik M. Martirosyan; 2005
- "Botanical Medicines: the Desk Reference for Major Herbal Supplements"; Dennis J. Mckenna; 2002
- "Phytotherapy Research"; Aged Garlic Extract Inhibits Cd36 Expression in Human Macrophages via Modulation of the PPARgamma Pathway; N. Morihara, et al.; April 2010
- "Life Sciences"; Raw and Boiled Garlic Enhances Plasma Antioxidant Activity and Improves Plasma Lipid Metabolism in Cholesterol-Fed Rats; S. Gorinstein, et al.; January 2006
- Iowa State University Extension: Food of the Week: Garlic
