Evidence supporting the use of: Allicin
For the health condition: Hypertension

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Allicin, a sulfur-containing compound derived from garlic (Allium sativum), has been investigated for its potential antihypertensive (blood pressure-lowering) effects. Scientific studies, including randomized controlled trials and meta-analyses, provide moderate evidence supporting the use of garlic preparations (which contain allicin or its precursors) in reducing blood pressure in individuals with hypertension. Proposed mechanisms include vasodilation via increased nitric oxide production, inhibition of angiotensin-converting enzyme (ACE), and antioxidant effects, all of which may contribute to improved vascular function and lower blood pressure.

A notable 2015 meta-analysis published in the journal Phytomedicine reviewed randomized controlled trials and concluded that garlic supplements were associated with significant reductions in both systolic and diastolic blood pressure compared to placebo, especially in hypertensive subjects. However, the magnitude of effect varies depending on the preparation, dose, and duration of supplementation. Allicin is considered one of the principal active components, but its instability and rapid metabolism in the body make it challenging to attribute effects solely to allicin rather than to multiple compounds in garlic.

While garlic has a long tradition of use in cardiovascular health, the scientific evidence for allicin-containing garlic supplements as a supportive therapy for mild to moderate hypertension is moderate but not conclusive. More rigorous, long-term studies are needed to establish optimal dosing and long-term safety.

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Products containing Allicin

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