Garlic, A weapon against Heart Disease

Garlic tackles both cholesterol and blood pressure to lower the risk of heart disease. Several studies have found that garlic lowers blood levels of triglycerides and LDL cholesterol — the "bad" forms — as much as 20 percent. In one large study, those who took 800 milligrams of powdered garlic daily for four months lowered their cholesterol by 12 percent and their triglycerides by 17 percent, while the placebo group experienced little change.
 

Several studies using garlic supplements have shown a significant reduction in diastolic blood pressure (the bottom number in a blood pressure reading), and three showed a reduction in systolic pressure (the top number in a blood pressure reading). A chemical in garlic called hydrogen sulfide makes smooth muscles relax, thus helping to control blood pressure.
 

Garlic appears to prevent the buildup of plaque and prevent blood clots by thinning the blood, thus lowering the risk of strokes and thromboses. A study at India's Tagore Medical College found that patients who took garlic oil daily for 10 months were 83 percent less likely to form dangerous blood clots.