Garlic | Not Just For Cardiovascular Health
Allium sativum Garlic is a member of the Liliaceae family. It is eaten as part of a Mediterranean diet.
The active ingredient is thought to be allicin which has been shown to lower cholesterol and blood pressure, have antimicrobial and anti cancer properties, reduce the risk of heart disease, and treat minor cuts.
High Blood Pressure
Garlic may reduce systolic blood pressure (SBP) by less than 10 mmHg and diastolic blood pressure (DBP) by less than 6 mmHg.
Garlic may reduce low-density lipoprotein (LDLs) which at high levels is considered ‘bad’ cholesterol. It does not reduce triglycerides or increase ‘good’ cholesterol, which is the high-density lipoproteins. However, the benefits may be small, so garlic should be considered
Atherosclerosis is when the arteries that feed the heart blood and oxygen become hardened because of a build-up of plaque. Garlic has been shown to prevent and reverse the effects of plaque on the artery wall. It is thought to work by reducing lipid content in arterial cells to prevent accumulation.
Garlic may reduce blood sugar levels by a small amount when taken for at least 3 months.
Other medicinal plants that may help with diabetes are Milk Thistle, Balsam Poplar, Basil, Burdock, Dandelion, Echinacea, Eucalyptus, and Horehound.
Fatty liver disease, periodontitis, ringworm, dysentery, wounds, infection, ear infection, minor cuts, anti cancer, and endometriosis.
Potential Side Effects
Long-term use of garlic is safe for up to 7 years. Bad breath, heartburn, flatulence, increased risk of bleeding, and diarrhea. It may be unsafe to use during pregnancy or breastfeeding. Raw garlic should not be used topically, but mouthwashes and toothpaste are considered safe to use