Garlic can lower blood pressure by 10%... but only if you take it in tablet form
Garlic could help cut blood pressure by 10 per cent – but only if you take it in the form of tablets, claim scientists.
Twelve weeks of treatment with garlic tablets led to a ‘significant’ cut in blood pressure, slashing the risk of a heart attack or stroke, according to a review of evidence.
Researchers claim those with hypertension, or high blood pressure, could control their condition better by adding garlic to conventional medication.
The review of 21 studies on humans found supplements of dried garlic containing a guaranteed dose of the active ingredient allicin consistently led to reductions in blood pressure.
But eating the real thing would not have the same effect, says the review. Although allicin is produced when raw garlic is crushed or chewed, much of it is destroyed during cooking.
The tablets also have the significant advantage of not producing the bad breath associated with eating fresh garlic.
The review looked at supplements with a guaranteed allicin yield of 1.8mg per dose.
The earliest authoritative clinical trial to be published in 1990 found taking Kwai brand garlic tablets led to a significant fall in blood pressure of 10 per cent within 12 weeks.
More studies conducted since 1990 have demonstrated significant blood pressure lowering effects from dried garlic releasing allicin at 1.8mg per dose.