Eating garlic contributes to lowering ‘bad’ cholesterol
Garlic has the effect of reducing “bad” cholesterol in the blood, improves immunity, reduces blood pressure, has antioxidant properties.
In addition, the researchers report that, of the 39 clinical trials included in the review, 26 showed significant reductions in “bad” cholesterol levels in people who ate garlic.
Garlic effects are dose-dependent, meaning that eating more garlic corresponds to a greater reduction in “bad” cholesterol.
They came to this conclusion after examining the average garlic intake of more than 500 people, within 2 years.
The Institute of Lipid and Atherosclerosis Research in Israel claims that allicin in garlic prevents the production of the “bad” form of cholesterol.
