Scientists from Shanghai Jiao Tong University have found that regular garlic consumption helps lower bad cholesterol levels and may contribute to the prevention of cardiovascular diseases. According to the journal Frontiers in Pharmacology, researchers conducted a meta-analysis of 22 scientific papers on the effect of garlic on blood lipid levels. It turned out that including garlic in the diet is associated with a statistically significant decrease in total cholesterol and low-density lipoprotein (LDL) cholesterol levels, which are key risk factors for atherosclerosis. According to the researchers, this effect is due to the high content of biologically active compounds—antioxidants—in garlic, which moderately inhibit cholesterol synthesis in the liver and reduce the oxidation of low-density lipoprotein, a process that plays an important role in the formation of atherosclerotic plaques.
Therefore, garlic may indirectly help reduce the risk of developing high blood pressure, heart attack, and stroke. At the same time, scientists emphasize that garlic is not a substitute for medications but is considered a supplementary means for health support. The benefits of garlic can only be obtained through its regular and long-term consumption, not by adding it to the diet once. Before starting regular garlic intake, one should consult a doctor, especially those suffering from digestive system diseases or taking anticoagulants (blood thinners).
