Cholesterol-Lowering Effects of Garlic Confirmed

Garlic (Allium sativum) has been suggested by previous studies to exert a range of health benefits, most notably influencing lipid synthesis, lipid peroxidation, and platelet aggregation. Tao Zeng, from Shandong University (China), and colleagues completed a meta-analysis of 26 separate studies involving garlic powder (600 to 900 mg per day), garlic oil (8.2 to 15 mg per day), and aged garlic extract (1.8 to 7.2 mg per day). The team found that garlic consumption reduced cholesterol by 5.4%, and reduced triglycerides by 6.5%, as compared to placebo. With the most pronounced cholesterol-lowering effects observed for garlic powder, while garlic oil produced the best triglyceride-lowering results, the study authors conclude that: “garlic therapy should benefit patients with risk of cardiovascular diseases.”