This article will discuss the results of a systematic review on the effect of garlic for high blood pressure in patients with hypertension. This review also includes information on the effect of garlic on patients who are taking conventional antihypertensive drugs. Despite the meta-analysis’s quality, it is important to note that some studies were low-quality and lacked adequate power to detect heterogeneity.
This meta-analysis aims to assess the effect of garlic on blood pressure. To achieve this, the authors screened the available studies for heterogeneity using a statistical method called regression analysis. The included trials varied in their SBP and DBP, and the results of the trials were heterogeneous. Although the researchers aimed to provide a reliable meta-analysis, some limitations were evident.
The study found that garlic can reduce blood pressure, although the effect was not as great as that reported by other research. Researchers found that garlic was associated with a reduction of systolic and diastolic pressure. However, this effect was only found in patients with elevated SBP. Further, the study included patients who were already on conventional antihypertensive medications, and it did not include any patients who were not taking any medications.
Clinical trials of garlic have shown a significant reduction in systolic and diastolic blood pressure in participants with high blood pressure. This effect was particularly striking in people with hypertension. The effects were not apparent in individuals without hypertension. There was no change in plasma lipid levels. The trials were well tolerated and acceptable by patients.
Although it is not yet clear if garlic can prevent hypertension, it has been shown to reduce cholesterol levels and reduce the stickiness of blood. This is due to the prebiotic properties of garlic, which increase the diversity of gut microbial communities. This article will review the results of several recent clinical trials to find out if garlic supplements can help people with high blood pressure.
This systematic review examined the effects of garlic on blood pressure in adults. It showed that garlic supplements and other preparations reduced systolic and diastolic blood pressure. However, the findings were not consistent. Studies conducted in different populations showed different results. In general, garlic was associated with lower blood pressure than other foods.
The systematic review included randomized controlled trials and unpublished studies. It was conducted by searching electronic databases and the reference lists of primary articles and reviews to identify trials on garlic. It also included contact with garlic manufacturers. Studies involving humans were eligible, as long as they were randomized and included at least six participants. The authors extracted data from published reports independently, and any disagreements were resolved through discussion.
Hydrogen sulphide production
Recent studies have shown that garlic can lower blood pressure and protect the body from cardiovascular diseases. According to a recent study by the University of Alabama at Birmingham, this protective effect is related to the hydrogen sulfide produced by garlic compounds when they interact with red blood cells.
One trial in South Australia involved 79 patients with uncontrolled hypertension. They were randomized to receive aged garlic extract, which contained 0.6, 1.2, or 2.4 mg of S-allylcysteine, or a placebo. At four, eight, and twelve weeks, blood pressure was measured. The study also examined acceptability and tolerability.