Garlic and Hypertension: Efficacy, Mechanism of Action, and Clinical Implications

Abstract

Hypertension is a major risk factor for heart disease and stroke. Garlic has a long history of use in traditional medicine for various conditions, including hypertension. This narrative review examined the scientific evidence on the efficacy of garlic in lowering blood pressure. It explores the historical uses of garlic in different cultures for medicinal purposes and delves into the phytochemical composition of garlic, highlighting key components, like allicin and ajoene, that are believed to contribute to its potential health benefits. Clinical studies that investigated the effects of garlic and garlic-based supplements on blood pressure are presented, with the findings suggesting that garlic consumption may modestly reduce blood pressure, particularly in individuals with mild hypertension. Potential mechanisms of action include increased nitric oxide production, improved endothelial function, and antioxidant properties. While garlic may offer some benefits for blood pressure management, it should not be considered a substitute for conventional antihypertensive medications. Further large-scale, long-term clinical trials are warranted to establish the efficacy of garlic in managing hypertension, including the optimal dosage and formulation.

Keywords: complementary and alternative therapy; garlic; history; hypertension.

Figure 1

Chemical structures of garlic compounds with antihypertensive effects: (A) Allicin, (B) Ajoene, (C) Diallyl trisulfide (DATS), (D) S-Allylcysteine (SAC), (E) Gamma-glutamylcysteine (GGC), (F) S−1-Propenyl cysteine (S1PC), and (G) γ-Glutamyl-S-ally (GSAC).