What is the connection between garlic and cholesterol?
garlic is used for several millennia to strengthen food and support healthy life. Allium sativum , the formal name of the garlic, is reportedly effective in up to 200 health applications. Until recently, scientists assumed a preventive connection between garlic and cholesterol - at least a bad kind of cholesterol. It is still generally believed that garlic helps the body to prevent heart disease by introducing more good cholesterol, called high density lipoproteins (HDL) and inhibition of poor cholesterol or low density lipoproteins. Recent research, however, casts a shadow above the use of garlic as an exclusive treatment to reduce the already dangerous LDL level.
Natural thinner blood, as aspirin, is also a strong antioxidant that is reported to be effective in fighting a number of diseases, from yeast infections and colds to certain cancer and cholesterol. These properties combine and remove free R radicals more efficiently from the bloodstream. Scientists have long believed that itIt gives LDL creating plaques less opportunity to oxygenate and blocking in arteries. When plaque is being built, it can get worse into atherosclerosis, the forerunner of many heart attacks and strokes. The National Institute of Heart, Lung and Blood (NHLBI) recommends that LDL levels be below 100, measured in milligrams on deciliter.
garlic and cholesterol are also associated with the fact that garlic is suspicious that it increases HDL levels that are too large to capture to arterial passages. Instead, scientists believe that they are helping to transfer LDL and other harmful elements from the circulatory system. NHLBI states that healthy HDL level is 60 mg/dl. The total cholesterol intake should not exceed 200 mg/dl.
New studies on the connection between garlic and cholesterol can lead to new beliefs on its efficiency in reducing LDL levels. Study of scientists from February 2007 at the University of Stanford points to the restriction of garlic at bo BoJi against bad cholesterol. Three groups of about 50 people, each showing high LDL levels, received a different type of supplement for six months daily: one group got placebo and the other got powder, aged or raw garlic. None of the groups showed a significant change in LDL levels.
Because the studies focused on people whose LDL levels were already considered too high, scientists noted that it did not mean that garlic did not have a preventive effect on plaque and heart disease. It only pointed out that people with LDL levels who are already too high may need further treatment and supplementing the diet to improve their conditions. After the study was published, the medical authorities demanded more specific studies on the connection between garlic and cholesterol.