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Garlic

GARLIC (Allium sativum) is a species in the onion genus.
Can prevent and treat plaque build up in the arteries. It is typically taken in capsules, but fresh garlic is also effective. Clinical trials have found that consuming fresh garlic or garlic supplements can “lower cholesterol levels, prevent blood clots and destroy plaque”. Garlic can be most beneficial to women in preventing and treating atherosclerosis. Both the main active component of garlic called allicin and the constituent ajoene are responsible for preventing blood clots by reducing the “stickiness” of blood platelets. Also, taking aged garlic extract instead of raw garlic might prevent oxidation of LDL cholesterol, or “bad cholesterol,” which can prevent the development of atherosclerosis and plaque build-up in arteries, where in dosages can be up to 900 mg per day of garlic powder supplements that are standardized to contain 0.6 percent allicin. High doses of raw garlic have been found to have a profound effect in reducing the glucose, cholesterol, and triglyceride levels.
Several studies on garlic have found alterations on a number of cardiovascular disease (CVD) risk factors including blood pressure, plasma viscosity, platelet activity, and serum lipid levels. Garlic, administered in a daily dose of 2 x 2 capsules (each capsule containing ethyl acetate extract from 1 g peeled and crushed raw garlic), reduced significantly total serum cholesterol and triglycerides, and increased significantly HDL-cholesterol and fibrinolytic activity. Garlic is also claimed to help prevent heart disease (including atherosclerosis, high cholesterol, and high blood pressure) and cancer. A Czech study found garlic supplementation reduced accumulation of cholesterol on the vascular walls of animals. Another study had similar results, with garlic supplementation significantly reducing aortic plaque deposits of cholesterol-fed rabbits. Supplementation with garlic extract inhibited vascular calcification in human patients with high blood cholesterol.