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Garlic. According to the National Institute of Health (NIH), the compound allicin in garlic may be able to help reduce blood pressure. Allicin is released when garlic is crushed or chopped ...
Black garlic. Black garlic is a type of aged garlic that is colored deep brownish-black. The process is of East Asian origin. It is made by placing garlic (Allium sativum) in a warm, moist, controlled environment over the course of several weeks, a process that produces black cloves. Black garlic is used in a wide variety of culinary applications.
Hypertension is usually treated to achieve a blood pressure of below 140/90 mmHg to 160/100 mmHg. According to one 2003 review, reduction of the blood pressure by 5 mmHg can decrease the risk of stroke by 34% and of ischaemic heart disease by 21% and reduce the likelihood of dementia, heart failure, and mortality from cardiovascular disease. [1]
A 2016 meta-analysis indicated there was no effect of garlic consumption on blood levels of lipoprotein(a), a biomarker of atherosclerosis. [77] Because garlic might reduce platelet aggregation, people taking anticoagulant medication are cautioned about consuming garlic. [44] [78] [79]
Very rarely Stevens–Johnson syndrome, liver damage, severe allergy has been reported [17] May lower blood sugar excessively in combination with diabetes medication. [17] Contains a chemical linked to possible birth defects. [17]
Allium nigrum, common name black garlic, broad-leaved leek, [2] or broadleaf garlic, is a Middle Eastern species of wild onion. It lacks the onion or garlic scent shared by most of the other species in the group. The species is native to Turkey, Cyprus, Syria, Lebanon, and the Palestine region but cultivated as an ornamental in many other ...