An important study published in the Journal of Nutrition found that garlic has the ability to reduce total cholesterol and LDL cholesterol (bad cholesterol) levels in the blood.
Regular use of garlic can reduce total cholesterol by 5% to 15% and reduce LDL cholesterol by about 10% to 12%. Active compounds in garlic, such as allicin, sulfur and polyphenols are believed to be the main cause of this effect. Allicin has the effect of reducing cholesterol synthesis in the liver, while promoting the metabolism of lipoproteins in the body.
Garlic not only reduces cholesterol but also has the ability to reduce triglycerides - a type of blood fat that can cause atherosclerosis if high levels are present. Studies have shown that garlic helps reduce triglyceride levels by 10% to 15% in people with high triglyceride levels. This helps reduce the risk of cardiovascular disease, especially atherosclerosis, as triglycerides play an important role in the formation of plaque in the artery walls.
Garlic also has anti-inflammatory and antioxidant properties that help improve blood vessel health, which indirectly helps control blood lipids. Reducing inflammation and oxidative stress can reduce bad cholesterol levels in the blood and prevent plaque buildup in the arteries.
Garlic is a natural food that effectively lowers blood lipids by reducing cholesterol and triglycerides, while improving cardiovascular health. However, it should be noted that the effectiveness of garlic may vary depending on the diet and health status of each person. Therefore, using garlic as part of a nutritional regimen is a supportive option, but cannot replace intensive medical treatment when necessary.
