Not only does garlic keep the advances of unwanted admirers and vampires at bay, a new Australian study has found Kyolic aged garlic extract is also highly effective in controlling high blood pressure in patients with uncontrolled hypertension. So many uses.
The National Institute of Integrative Medicine,(NIIM), based in Melbourne, has just published the results of a study into a specially aged version of the multi-talented bulb, that found promising improvement in arterial stiffness, inflammation and gut microbial profile as well as in the treatment of uncontrolled hypertension.
According to the authors of the study, “The average blood pressure reduction by Kyolic aged garlic extract alone or in combination with other blood pressure medications, is comparable to conventional standard blood pressure drug therapies, reducing the risk of cardiovascular disease such heart attack or stroke by 30–40%”
49 participants with uncontrolled hypertension took part in the 12-week study with the end results showing blood pressure was significantly reduced by a mean of 10 ± 3.6 mmHg systolic and 5.4 ± 2.3 mmHg diastolic when compared to a control group taking a placebo.
The results of the study have been published in the journal Frontiers in Nutrition.
While the size of the trial was small, the authors of the study say the results are significant, warranting the commissioning of a larger study in the future.
Kyolic aged garlic has an extremely good medicinal safety profile, meaning it could potentially be taken in conjunction with a range of other medications without side effects. This would make it an extremely welcome new treatment option for health care providers specialising in hypertension and cardiovascular conditions.
However before you start raiding your kitchen’s garlic supplies, it’s important to note that the study looked specifically at a specially prepared supplement of Kyolic aged garlic extract. Kyolic aged garlic extract undergoes an ageing process of up to 20 months, during which time natural sulfurs in the bulb are converted into compounds with extremely high antioxidant properties. The process also significantly reduces the odour – a welcome alteration for some!