Since at least 1500 B.C., people have believed in the health benefits of garlic. China and India used it as a blood-thinning agent, and it has been found in tombs in Egypt and Rome. There is evidence that athletes in the original Olympic Games used it. Garlic may have been one of the first sanctioned performance-enhancing agents.
Researches from Shandong University report that, compared with placebo groups, garlic consumption is associated with a 5,4% reduction in cholesterol levels and a 6,5% reduction in triglyceride levels.
Garlic has been suggested to exhibit several health benefits, including inhibiting enzymes involved in lipid synthesis, decreasing platelet aggregation, preventing lipid peroxidation and increasing antioxidant status.
Garlic offers another direct benefit to heart function by potentially lowering blood pressure. A 2010 study in the Australian journal, "Maturitas" found that garlic lowered blood pressure in patients with treated but uncontrolled high blood pressure. Garlic caused reduction in the systolic blood pressure, the higher number on your blood pressure reading. This is the force of blood flow as the heart is beating.
Garlic is a food and not a licensed medication, it cannot be marketed as a product intended to diagnose, treat, or prevent any illnesses. However, it clearly has a very low toxicity—a conclusion supported even by the studies that lack demonstration of a positive effect. While the mechanisms of action of garlic derivatives require further clarification, garlic—together with other healthy dietary and lifestyle measures—may safely be recommended to people seeking a heart-healthy diet.