Garlic is well known as a cooking spice as well as herbal medicine to treat several diseases. Garlic contains allicin and aline which are useful as anticholesterol and reduce symptoms of heart disease and cure high blood pressure.
One study published in The Journal of The Royal College of Physicians by Silagy CS and Neil HAW in 1994, revealed that garlic is a pioneer for reducing body fat. In addition, onions are known to help the healing process of high cholesterol levels.
Garlic that is regularly consumed can reduce cholesterol by up to 12 percent. The decrease occurred during the four weeks of treatment. Its efficacy in lowering cholesterol has been tested in various studies conducted by experts and contained in medical journals throughout the world.
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Onion extract is known to lower bad cholesterol (LDL) and raise good cholesterol (HDL). Thus, this onion bulb is useful for protecting blood vessels from the onset of atherosclerosis and reducing the risk of coronary heart disease.
Research also shows that a person who consumes this onion bulb can increase its fibrinolytic activity. That way, blood clots that cause heart attacks can be inhibited.
Research in Los Angeles, United States, adds new evidence that supports the benefits of garlic for blood vessel health. Extracts that are processed in pill form are believed to have great potential to prevent atherosclerosis or thickening of blood vessel wall tissue.
Prof. Matthew Budoff MD and Naser Ahmadi MD from the Los Angeles Biomedical Research Institute at Harbor-UCLA Medical Center, who concluded through preliminary research that onion extract combined with vitamin B12, folic acid, vitamin B6 and L-arginine can inhibit atherosclerosis.
Budoff and his team did not explain what content actually had the greatest influence on slowing atherosclerosis. However, garlic extract is believed to provide a major benefit for lowering homocysteine levels, an amino acid associated with an increased risk of heart disease.
Budoff hopes this research will continue to reveal the potential of garlic plus vitamins in slowing the classification of heart blood vessels. Budoff’s research results were presented at the American Heart Association’s 2008 Quality of Care and Outcomes Research in Cardiovascular Disease and Stroke Conference.