Short Report
Garlic Effective for Blood Pressure Reduction in Stage 1 Essential Hypertension
By Carrie Decker, ND
Founder and Medical Director, Blessed Thistle, Madison, WI
Dr. Decker reports no financial relationships relevant to this field of study.
Synopsis:A significant reduction in systolic and diastolic blood pressure was observed in individuals with newly diagnosed stage 1 hypertension treated with garlic. Increasing effects were observed in a dose- and duration-dependent manner.
Source:Ashraf R, et al. Effects of Allium sativum (garlic) on systolic and diastolic blood pressure in patients with essential hypertension. Pak J Pharm Sci 2013;26:859-863.
Summary Point
- Garlic is shown to have a dose- and
duration-dependent effect on reducing systolic and diastolic blood pressure, with maximum reductions of 5.23% in systolic and 6.74% in diastolic measurements seen at doses of 1500 mg and 1200 mg after 24 weeks.
Garlic (Allium sativum) is a substance with many traditional uses in medicine, including action as an antimicrobial and digestive agent, as well as various effects pertaining to the cardiovascular system including cholesterol and blood pressure modulation. Studies have shown conflicting evidence pertaining to the use of garlic as an antihypertensive, possibly attributable to dosage or garlic formulation, treatment duration, or population differences.
A population of 210 individuals with newly diagnosed stage 1 essential hypertension, age ranging between 20-70 years old, were the subjects of this study. Individuals with other known illness or heart disease, with liver or kidney dysfunction, who were pregnant or lactating, or who were taking other drugs known to interact with antihypertensives were excluded from this study.
Participants were divided into seven groups: five groups were given Kwai garlic tablets at doses of 300 mg, 600 mg, 900 mg, 1200 mg, or 1500 mg per day; one group received atenolol 100 mg single dose; and the final group given a placebo. Each of these treatments was continued for a period of 24 weeks, with blood pressure measurements taken at 12 and 24 weeks. Participants were instructed to not introduce any other diet or lifestyle changes or prescriptions during the study. A total of 192 patients completed the study.
Significant differences (P < 0.005) in both systolic and diastolic blood pressure were seen with garlic as compared with placebo. Both systolic and diastolic blood pressure decreased with garlic treatment in a dose- and duration-dependent manner, although the difference was not significant at all doses. The maximum reduction seen with garlic was 5.23% (1500 mg) in systolic and 6.74% (1200 mg) in diastolic blood pressure, as compared to reductions of 6.22% and 9.27%, respectively, with 100 mg atenolol. Adverse effects reported by three individuals who dropped out of the study from one of the garlic treatment groups were sensations of heartburn; however, the dosage at which these side effects were experienced was not stated. Additionally, the specific dosing of garlic (with or without food), spacing of divided doses, and allicin content were not explicitly stated.
