Modern scientific research and clinical studies have confirmed, to a large extent, many of the curative properties attributed to garlic since ancient times, particularly its therapeutic benefits in cardiovascular disorders like hypertension (high blood pressure) and hyperlipidemia (i.e., excess of LDL cholesterol and triglycerides in the blood). High levels of triglycerides and LDL cholesterol increase the risk for coronary heart disease and stroke.

Another cardiovascular benefit derived from garlic is due to its ability to thin the blood by reducing blood clotting and platelet aggregation. Research scientists have found that similar sulfur compounds from onions make the blood platelets slippery and so less likely to stick together and form clots, which can hamper blood flow and lead to heart attack and stroke.

Another study has revealed that garlic may also help maintain the elasticity of blood vessels, making arterial spasms less likely. The antioxidant properties of garlic help reduce the harmful free radicals in the bloodstream, thus cleansing the blood, preventing plaque formation, and improving blood circulation.

As you may know, liver is the cholesterol-manufacturing organ in our body. Garlic promotes normal functioning of the liver by activating the liver cells and regularizes the production of cholesterol in the body. Not only that, garlic can also dissolve excess cholesterol coming from excess intake of cholesterol-rich foods.

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The organosulfur compounds present in garlic that give it the pungent taste and characteristic flavor, such as allicin, diallyl disulfide (DADS) and allyl mercaptan, are the ones that endow it with medicinal properties, too. Allicin and DADS can activate perivascular sensory nerve endings and induce relaxation and enlargement of blood vessels, thus lowering the blood pressure and improving blood flow throughout the body.

The hypertension-lowering ability of garlic is attributed to the metabolite allyl mercaptan, which also lowers cholesterol and prevents artherosclerosis (formation of plaque in arteries).

The numerous cardiovascular benefits of garlic are not only due to these organosulfur compounds but also due to its vitamin C, vitamin B6, manganese and selenium content. Vitamin C being the primary antioxidant in the bloodstream, it prevents LDL cholesterol from being oxidized and initiating atheroscleorsis damage to blood vessels.

Another compound in garlic that helps in lowering blood pressure is gamma-glutamylcysteine, which is a natural ACE (angiotensin-converting enzyme) inhibitor. (Ace inhibitors are a class of drugs used for treatment of hypertension and congestive heart failure.)

Vitamin B6 in garlic also helps prevent heart disease by lowering the level of homocysteine (an intermediate product of a cellular reaction), which can damage the walls of blood vessels.

The minerals selenium and manganese act as cofactors with vitamin E or with antioxidant defense enzymes, which help protect blood vessels and heart from damage due to free radicals. Research on laboratory animals fed with sugar-rich diet has shown that allicin, the most potent compound present in garlic, can also prevent weight gain.