Researchers hailing from Shanghai Jiao Tong University have pinpointed a significant beneficial attribute of garlic. This commonplace foodstuff, when consumed with adequate regularity, aids in lowering levels of what is known as “bad” cholesterol. Consequently, it proves advantageous for preventing conditions such as atherosclerosis, high blood pressure, heart attacks, and strokes. The researchers published their findings in the journal Frontiers in Pharmacology.
The Chinese experts conducted a comprehensive meta-analysis, pooling data from 22 distinct scientific studies focusing on garlic’s effects on the lipid profile. This collective analysis revealed that garlic consumption leads to a notable decrease in both total cholesterol and low-density lipoprotein (LDL) levels.
Authorities elaborated on how garlic exerts its influence: it is rich in various biologically active compounds capable of moderately inhibiting cholesterol synthesis within the liver. Furthermore, these compounds enhance the resistance of LDL particles to oxidation, a critical phase in the development of atherosclerotic plaques.
The specialists emphasize that garlic should not substitute established medical therapies. Instead, it functions solely as an auxiliary supportive measure. Moreover, achieving any beneficial outcome requires consistent incorporation of this ingredient into one’s diet over an extended period, rather than consuming it sporadically.
The scientific community cautions that individuals should seek physician approval before substantially increasing garlic intake, particularly if they are already taking anticoagulant medications or suffering from gastrointestinal ailments.
- This information is provided strictly for educational purposes and does not constitute medical advice for treating illnesses
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