High cholesterol, hypertension, and increased platelet aggregation are significant factors in cardiovascular diseases. Initially, garlic was shown to reduce cardiovascular diseases (hypotensive effect) in animals and later in humans. The health benefits were observed in stabilized garlic allicin powders, extracts, oils, and oil macerate. Various research shows that garlic reduces blood pressure, acts as an antioxidant, inhibits platelet aggregation, and reduces blood glucose.
Reducing hypertension is critical in preventing atherosclerosis and other cardiovascular diseases. The Japanese Food and Drug Administration recognizes garlic as an antihypertensive agent. In rats fed a low dose allicin-enriched diet, scientists found a significant reduction in serum cholesterol, triglycerides, and blood pressure level. Although there is still much learn about why allicin induces vasodilatation, one study showed that allicin had an effect on pulmonary hypertensive disorders, including primary pulmonary hypertension and chronic obstructive pulmonary disease. Even a modest dose of allicin has been shown to cause a decrease in diastolic blood pressure in severely hypertensive patients. Most interesting, allicin has been found to reduce platelet aggregation, which can reduce the threat of thrombosis and other conditions.