Title

Cardiovascular disease

RIS ID

60834

Publication Details

Patch, C. S. & Sullivan, D. R. 2006, 'Cardiovascular disease', Medical Journal of Australia Supplement, vol. 185, no. 4, pp. S7-S7.

Abstract

Most evidence concerning the cardiovascular effects of culinary herbs and spices relates to the possible impact of garlic and garlic oil. Consumption of garlic or garlic oil has been associated with a reduction in total cholesterol, low-density lipoprotein (LDL) cholesterol, and triglyceride levels. Studies suggest that an intake of between half and one garlic clove per day can reduce cholesterol by 9%.20,21 This finding is consistent with a more recent meta-analysis of 13 placebo-controlled trials involving 781 patients taking garlic supplements. The authors concluded that intake of 600–900mg of standardised garlic extract per day was associated with a modest 0.41mmol/L decrease in serum cholesterol level.22 Although this was verified in the most current and comprehensive review,23 the authors highlighted that the six most rigorous trials showed a nonsignificant trend

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