Are you looking for diet tips to improve your heart health? Let’s find out why garlic is an excellent food for your heart.
Fibrinolytic Activity or FA is the process in which blood clots are broken down in the body. Consumption of garlic increases the fibrin activity in the body. This leads to an increased breakdown of blood clots and prevents heart attacks or strokes. In 1998, a study was conducted in Bordia on 30 patients with heart defects. Researchers found that consuming 1g of peeled and crushed garlic every day for 3 months increased FA.
High blood pressure can strain the heart and is one of the leading causes of heart disease. This was shown in studies conducted in the early 90s and 2000s on humans. Researchers found that the use of varied forms of garlic, such as dried garlic powder and aged garlic extract, showed a visible reduction in both systolic and diastolic blood pressure.
Lipids can be classified as the fatty acids and cholesterol found in the body. High levels of lipids are a major risk factor for heart diseases. Based on an analysis of 39 trials done on the effect of garlic on cholesterol, it was found that garlic helps in reducing serum lipids. In fact, it was found that an 8% reduction in total serum cholesterol can bring a 38% reduction in risk of heart diseases at 50 years of age.
Platelet aggregation is the clumping together of blood platelets. This clumping creates a sequence leading up to the formation of a blood clot. Consumption of raw garlic, garlic oil and other forms of garlic has been known to control platelet aggregation.
To conclude, dietary factors play a key role in the development of heart disease. With so many potential benefits of garlic for the heart, it is a must-add to any heart-friendly diet.
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Bannerjee,S; Maulik,S; Effect of garlic on cardiovascular disorders: a review, Nutrition Journal. 2002 Nov, 19 -https://www.ncbi.nlm.nih.gov/pmc/articles/PMC139960/#B57
Bordia,A et al; Effect of garlic (Allium sativum) on blood lipids, blood sugar, fibrinogen and fibrinolytic activity in patients with coronary artery disease, Elsevier 58(4). 1998 Apr – https://www.ncbi.nlm.nih.gov/pubmed/9654398/
Reid,K et al; Effect of garlic on serum lipids: an updated meta-analysis, Nutrition Reviews 71(5). 2013 May – https://www.ncbi.nlm.nih.gov/pubmed/23590705/
Rahman,K; Lowe,G; Garlic and Cardiovascular Disease: A Critical Review, The Journal of Nutrition 136(3). 2006 March – http://jn.nutrition.org/content/136/3/736S.full