Effect of Garlic on Cardiovascular Diseases

Introduction

Garlic has been in the interest of modern medicine due to its widespread health use around the world, as well as the widely held idea that garlic aids in the maintenance of good health by warding off infections and delivering more vigor. Nutritional factors influence the development of a wide range of human disorders, including cardiovascular disease. Fruit, herb, and spice-rich diets have been related to a decreased risk of cardiovascular disease. Garlic has long been regarded as a potent preventive and therapeutic medicinal substance in many civilizations. Garlic and its preparations are the cheapest approaches to prevent and cure cardiovascular and metabolic illnesses such as atherosclerosis (deposition of fat in blood vessels), hyperlipidemia (excess of cholesterol), thrombosis (blood clot), hypertension, and diabetes.

What Are the Chemical Compounds in Garlic?

Raw garlic is the most popular form of consuming garlic. Allicin (allyl 2-propenyl thiosulfate or diallyl thiosulfate) is regarded to be the main bioactive ingredient found in raw garlic homogenate or aqueous garlic extract. When garlic is diced or crushed, the alliinase enzyme is activated and acts on alliin (found in intact garlic) to form allicin. The following compound is found in garlic homogenate:

• Allyl methyl thiosulfonate.

• 1-propenyl allyl thiosulfonate.

• L-glutamyl-S-alkyl-L-cysteine.

While the homogenate is incubated at room temperature, the concentration of adenosine increases severalfold. Heat inactivates the enzyme alliinase, which converts alliin (S-allyl cysteine sulphoxide) to allicin. As a result, the water extract of heat-treated garlic includes the majority of alliin. As garlic powder is essentially a dehydrated, powdered garlic clove, its composition, particularly its alliance activity, is equal to that of fresh garlic. However, the dehydration temperature should not exceed 60°C, as alliinase is inactivated above this temperature.

What Are the Effects of Garlic on Atherosclerosis and Hyperlipidemia?

Garlic's lipid-lowering and anti-atherogenic properties have been well-documented, making it effective in combating atherosclerosis and hyperlipidemia. Atherosclerosis is a complicated disease characterized by an excessive inflammatory, fibro-fatty buildup on blood vessel walls. Hyperlipidemia is the excess deposition of lipids and is the key etiological factor in atherosclerosis. Garlic's medicinal value is best known for its lipid-lowering and anti-atherogenic properties.

What Are the Biological Reactions of Garlic That Reduce Cardiovascular Diseases?

Garlic offers numerous biological reactions that reduce cardiovascular disease risk factors, including immune function stimulation, antioxidant effects, detoxification of foreign compounds, antibacterial effects, and hepatoprotection. Garlic inhibits cholesterol-causing enzymes and increases cholesterol excretion. Garlic's ability to lower cholesterol content in artery walls has been linked to its ability to protect against atherosclerosis. Garlic has anti-atherogenic (preventive) and antiatherosclerotic (regression) actions on the arterial wall. It inhibits the hepatic activity of cholesterol-causing enzymes such as a malic enzyme, glucose-6 phosphate dehydrogenase, fatty acid synthase, and 3-hydroxy-3-methylglutaryl-CoA (HMG CoA) reductase. Garlic also boosts cholesterol excretion, as seen by the higher excretion of acidic and neutral steroids following garlic feeding. Garlic has the following biological reactions that mostly reduce the risk factors for cardiovascular diseases:

1. Immune function stimulation.

2. Antioxidant effect.

3. Increased detoxification of foreign compounds.

4. Antibacterial effect.

5. Hepatoprotection (compounds that prevent liver damage).

Decreased LDL (low-density lipoprotein) oxidation is one of the powerful mechanisms behind garlic's anti-atherosclerosis benefits. Initially, allicin was identified as the active component responsible for the antiatherosclerotic activity. Recent studies have demonstrated that the following compounds are also powerful inhibitors of cholesterol formation:

1. Water-Soluble Organosulfur Compounds - S-allyl cysteine (SAC) in old garlic extract.

2. Garlic Oil Compound - Diallyl-di-sulfide (DADS).

How Is Raw Garlic Oil Beneficial for Cardiovascular Diseases?

Garlic oil, obtained through steam distillation of raw garlic, contains essential sulfides like Diallyl disulfide (DADS) and Diallyl trisulfide (DATS), which provide cardiovascular benefits. When raw garlic is distilled, another crucial preparation known as garlic oil is created. Garlic is steam distilled to produce garlic essential oil. Garlic cloves contain 0.2 to 0.5 percent essential oil, which is made up of various sulfides, such as diallyl disulfide (DADS) and diallyl trisulfide (DATS). Allicin and other water-soluble components are entirely removed from the oil. It was initially intended for oil macerates to be used as condiments. Products called oil macerates include encapsulated combinations of entire garlic cloves crushed with vegetable oil. This preparation contains residual levels of alliin, as well as other components of garlic, as well as allicin-decomposed substances such as dithiins, ajoene, and sulfides.

What Are the Effects of Garlic on Lowering Blood Pressure?

Research has shown that garlic exerts positive effects on hypertension by reducing peripheral vascular resistance through prostaglandin-like actions. Furthermore, its ability to inhibit the angiotensin-converting enzyme contributes to its antihypertensive properties. An individual is said to have hypertension if their systolic or diastolic blood pressure is 140 mm Hg or greater. Ischemic heart diseases are reduced by 5% and the chance of dying from a stroke is reduced by 8% with every 3 mm Hg drop in SBP. For some persons with hypertension, changing one's way of life is the only secondary form of treatment. Diets high in fruits, vegetables, and low-fat dairy products have been shown to lower blood pressure. Consuming garlic is associated with a lower prevalence of hypertension in the general population.

The prostaglandin-like effects of garlic that lower peripheral vascular resistance are thought to be the cause of its antihypertensive efficacy. Garlic includes substances that can block the angiotensin-converting enzyme, which suggests that they may lower blood pressure. Garlic may have an anti-hypoxic pulmonary vasoconstriction impact by influencing the production and action of endothelial-derived relaxing and constricting factors.

Conclusion

Garlic and its derivatives have been found to prevent and treat several metabolic diseases, including atherosclerosis, hyperlipidemia, thrombosis, hypertension, and diabetes. The success rate of garlic in addressing cardiac issues is more encouraging. Experimental studies served as the basis for many clinical trials. Even though several scientific studies have shown that garlic is beneficial for nearly all of the cardiovascular illnesses described above, its usefulness, particularly its ability to decrease cholesterol, has recently come under question. Using garlic properly and reaping its full advantages, which is the least expensive approach to avoiding cardiovascular disease, is a huge challenge for professionals worldwide. While some studies have questioned garlic's cholesterol-lowering abilities, its overall effectiveness in managing cardiac issues remains encouraging. Integrating garlic into one's diet and utilizing its cost-effective advantages can be a crucial strategy in preventing cardiovascular diseases worldwide.