Garlic Lowers Blood Pressure in Hypertensive Patients
Garlic appears to have blood pressure and cholesterol lowering, anticancer and antimicrobial properties. Raw garlic appears to have more medicinal properties than cooked garlic.
The analysis showed that garlic appears to have an effect in reducing systolic and diastolic blood pressure in hypertensive patients as compared to those not taking garlic. Patients with high blood pressure at the beginning of the study showed a better effect as compared to those who did not have a high blood pressure at the beginning.
Garlic may cause reduction in blood pressure by relaxing blood vessels and interfering with the function of angiotensin I (an enzyme which plays a role in the development of high blood pressure). It may also exert an indirect effect by reducing cholesterol and breaking down clots in the blood vessels.