Cardiovascular disease Garlic

Atherosclerosis cardiovascular disease garlic hypercholesterolemia sulfur compounds... 

Amagase H Significance of garlic and its constituents in cancer and cardiovascular disease. J Nutr 2006 136 716S. 

Rahman K, Lowe GM. Garlic and cardiovascular disease a critical review. J Nutr. 2006 136(suppl) 736S-740S. 

Kritchevsky, D. 1991. The effect of dietary garlic on the development of cardiovascular disease. Trends Food Sci. Technol. 2, 141-144. 

Kendler, B.S. (1987) Garlic (Allium sativum) and onion (Allium cepa) A review of their relationship to cardiovascular disease. Prev. Med. 16 670-685. 

Matsuura H (2001) Saponins in Garlic as Modifiers of the Risk of Cardiovascular Disease. J Nutr 131 1000S... 

Rahman K. Historical perspective on garlic and cardiovascular disease. J Nutr 2001 ... 

Evidence from in vitro, in vivo, and clinical studies support the beneficial effects of garlic consumption in various preparations in the prevention of cardiovascular disease. The raw garlic and AGE are the most important among the available preparation and showed maximum pharmacological effect in low dose. The present report suggests that garlic has the ability to prevent excess free radical production, maintain the oxidative balance via increase in antioxidant status and increase in bioavailability of nitric oxide, prevent vascular inflammation, reduce cholesterol content and plaque formation, and inhibit platelet aggregation. 

Matsuura H (2001) Saponins in garlic as modifiers of the risk of cardiovascular disease. JNutr 131(3s) 1000S-1005S... 

The cardiovascular diseases and thrombotic diseases, which would be attributed more or less to the atherosclerosis, have been increased recently, and are the leading cause of death especially in the industrialized countries. The intake of garlic and onion is supposed to benefit in lowering the mortality and morbidity rates of these diseases by their antithrombotic, lipid-lowering, and hypoglycemic effects. In this section, antithrombotic and anticardiovascular effects of garlic and onion are described. 

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