The bioactive compound of garlic, allicin, and other components like diallyl disulfide and s-allyl cysteine help in regulating blood pressure, preventing plaque build-up and combatting inflammation, says Dr Eileen Canday, HOD, Nutrition and Dietetics, Sir H N Reliance Foundation Hospital and Research Centre, Mumbai.
Garlic, a pungent herb, has been used for centuries for its numerous health benefits. But it is well known for its immune-boosting, anti-inflammatory and antioxidant properties and is, therefore, beneficial for heart health.
“The bioactive compound of garlic — allicin — and other components like diallyl disulfide and s-allyl cysteine are responsible for its health benefits. The sulfur compounds are formed when a garlic clove is chopped, crushed or chewed,” says Dr Eileen Canday, HOD, Nutrition and Dietetics, Sir H N Reliance Foundation Hospital and Research Centre, Mumbai. “Cardiovascular disease is a leading cause of death worldwide, and there are several risk factors for this condition, including high blood pressure, high cholesterol levels and inflammation. Garlic helps in regulating blood pressure, preventing plaque build-up and combatting inflammation,”
also details how the nutrients in garlic help in boosting heart health: “Vitamin C, which is a powerful antioxidant, can help protect the heart from damage caused by free radicals. Vitamin B6 helps in maintaining healthy blood vessels and reduces the risk of heart disease. Selenium helps to protect the heart from damage caused by oxidative stress. Manganese is essential for maintaining healthy bones and supporting the metabolism of carbohydrates and fats.”
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What does existing research say
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