By Gloria Tsang, RD

Garlic, believed by experts to be one of the oldest cultivated plants in history, carries with it an extensive list of diseases it is thought to be helpful in relieving. A major player in herbal medicine throughout the world, it has been used for a wide variety of conditions including dysentery, tuberculosis and influenza for at least five thousand years.

Numerous clinical trials have looked at the role and benefits of garlic supplements in heart disease. Many of these randomized studies showed positive benefits of garlic in heart disease: in particular, lowering total cholesterol, LDL cholesterol (the bad cholesterol) and triglycerides. A few small randomized trials also suggested the benefits of garlic in the prevention of platelet aggregation and thrombosis (the formation of plaques in the blood). Another study also showed that aged garlic extracts lowered high blood pressure.

In truth, there are great medications available by prescription for both hypertension and hyperlipidemia. Those individuals severely afflicted probably need to be on one of them rather than relying on garlic or any herbal product to be effective enough to control their conditions. But many people have mildly elevated blood pressure and/or cholesterol, just the kind of condition for which garlic should be considered as an alternative to expensive prescription medication.

Scientists have studied garlic fairly extensively as it relates to the treatment of hypertension and hyperlipidemia and it seems to be effective in lowering blood pressure and cholesterol in individuals who take it on a regular basis. The active component of garlic is an amino acid called alliin which is further converted to allicin and other active metabolites. Any garlic you purchase should be standardized in the amount of allicin it contains.

 How much Garlic?

The American Dietetic Association suggested that in order to obtain the potential health benefits of garlic, one must take 600 - 900mg (about 1 fresh clove) per day.

Other Benefits of Garlic

Some studies looked at the potential benefits of garlic in cancer prevention. Some suggested that garlic inhibited the development and progression of breast, colon, stomach, esophagus, prostate and skin cancers in test tubes and in animals. Other studies also showed that garlic exhibits antibiotic and antifungal effects.

 Garlic when used in food livens up the food with its unique odor and slight spicy taste and flavor, so its easy to include in your diet.