Garlic has a wide range of well-documented effects, including helping to lower blood pressure. Studies showing a positive effect of garlic and garlic preparations are those that deliver a sufficient dosage of allicin. In double-blind studies with garlic, preparations provided a daily dose of at least 10 mg allicin. Blood pressure readings dropped with typical reductions of 11 mm Hg for the systolic and 5.0 in the diastolic. This occurred within a 1 to 3-month period.
Why It Works
All of the beneficial effects of garlic are attributed to its sulfur-containing compounds. Such as allicin, diallyl disulfide, diallyl trisulfide, and others. Allicin is mainly responsible for the pungent odor of garlic. It is formed by the action of the enzyme alliinase on the compound allicin. The enzyme is activated by heat, oxygen, or water.Raw garlic provides powerful medicinal effects.
To get enough allicin, eat 1 to 4 cloves of fresh garlic a day.
