13. GARLIC EFFECT ON REDUCE BLOOD PRESSURE AND CHOLESTEROL IN PATIENTS WITH AND WITHOUT HYPERTENSION: A SYSTEMATIC REVIEW AND META-ANALYSIS OF RANDOMIZED CONTROLLED TRIALS

Abstract

Background: 

Garlic has been linked to improved cardiovascular health. Garlic has been suggested to lower blood pressure, plasma lipids as well as an antiplatelet effect and other cardiovascular markers.

Objective: 

We aim to assess the latest evidence on the effect of garlic on blood pressure and cholesterol in patients with and without hypertension through systematic review and meta-analysis.

Method: 

We performed a comprehensive search on topics that assesses garlic outcomes in patients with and without hypertension from inception up until December 2020.

Results: 

There were a total of 503 patients from 12 controlled trial studies. Pooled systolic blood pressure was lower in garlic group (mean difference -3.62 [-5.43, -1.80], p = <0.000001; I²: 85%, p < 0.0001). Meta-analysis showed that diastolic blood pressure was lower in garlic group (mean difference -1.40 [-2.72, -0.08], p = <0.00001; I²: 86%, p = 0.04) on follow-up. Total cholesterol was also lower in garlic group (mean difference -17.17 [-28.57, -5.78], p < 0.00001; I²: 86%, p = 0.003). Level of heart rate was similar in garlic and placebo group.

Conclusion: 

This meta-analysis suggests that garlic is associated with reducing blood pressure and cholesterol in patients with and without hypertension. Future long-term trials are needed to elucidate the impact of garlic on cardiovascular morbidity and mortality.

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