Tuesday Nov 25, 2008 (foodconsumer.org) -- A new study
suggests that eating garlic may help lower blood pressure in patients with an
elevated systolic blood pressure, but not in those without elevated SBP.
The study is a review by Reinhart KM and colleagues and
published in the Nov 18, 2008 issue of The Annals of pharmacotherapy.
The authors reviewed all articles published before June
26 2008 and retrieved from databases MEDLINE, CINAHL, and the Cochrane Central
Register of Controlled Trials using keywords garlic, Allium sativum, and
allicin.
The researchers found garlic reduced SBP by 16.3 mm Hg
and diastolic blood pressure by 9.3 mmHg compared with placebo in patients with
elevated SBP.
Use of garlic did not
reduce SBP or DBP in patients without elevated SBP.
In addition to the effect on blood pressure, garlic has
many other positive effects on health including protection against all types of
cancer.
Source:
The Annals of pharmacotherapy 2008 Nov 18.
Effects of Garlic on Blood Pressure in Patients With and
Without Systolic Hypertension: A Meta-Analysis (December).
Reinhart KM, Coleman CI, Teevan C, Vachhani P, White CM.
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