Allicin, a bioactive compound derived from garlic (Allium sativum), has been investigated for its potential cardiovascular benefits, including its use in supporting or treating arteriosclerosis. Scientific studies suggest that allicin may have beneficial effects due to its antioxidant, anti-inflammatory, and lipid-lowering properties. Experimental data from animal models and some small human studies indicate that allicin can reduce serum cholesterol levels, inhibit the oxidation of low-density lipoprotein (LDL), and improve endothelial function—all factors implicated in the development and progression of arteriosclerosis. Additionally, allicin has been observed to possess antiplatelet effects, which may contribute to improved vascular health.

Despite these promising mechanisms, the current body of evidence is limited and often of low to moderate quality. Clinical trials are generally small in size, sometimes lacking rigorous controls. Systematic reviews and meta-analyses have reported modest effects of garlic preparations (not always pure allicin) on cholesterol and blood pressure, but results are inconsistent and the clinical relevance for arteriosclerosis specifically remains unclear. Major guidelines do not currently recommend allicin or garlic supplementation as a standard treatment for arteriosclerosis, emphasizing instead established therapies and lifestyle modification.

In summary, while there is some scientific basis for the use of allicin in cardiovascular health, and mechanistic plausibility regarding arteriosclerosis, robust clinical evidence is lacking. Therefore, allicin can be considered to have scientific but weak (rated 2/5) support for this indication.