Appropriate usage of allium derivatives from garlic may potentially play a role in the maintenance of optimal cardiac function, according to a review published in a recent issue of Nutrition in Clinical Care. The researchers looked at studies investigating the effect of garlic on risk factors for heart disease. Several studies suggest that garlic may lower total cholesterol, LDL ("bad") cholesterol and blood pressure. It may also help keep blood thin, reducing the risk of blood clots and stroke, and function as an antioxidant.
However, not all studies have demonstrated a link between garlic and a lower risk for heart disease.
