Garlic Oil

Garlic reduces total cholesterol (TC), serum triglycerides (TG) and elevates high density lipoprotein (HDL) levels. It prevents platelet aggregation and thrombus formation, stimulates fibrinolysis, prolongs clotting time, and reduces low density lipoprotein (LDL) oxidation. It also reduces systolic and diastolic blood pressure, attenuates age and blood pressure related increases in aortic stiffness, and reduces blood glucose levels. Steroid saponins interfere with the absorption of total cholesterol and LDL cholesterol from the intestinal lumen, thereby reducing plasma cholesterol levels without adversely affecting HDL levels. Garlic increases the catabolism of fatty acid containing lipids, especially triglycerides, and enhances palmitate induced inhibition of cholesterol biosynthesis. It inhibits cholesterol biosynthesis at the level of beta hydroxy beta methylglutaryl CoA (HMG CoA) reductase. The gamma glutamylcysteines are the compounds in garlic thought to lower blood pressure, as shown by their ability to inhibit angiotensin converting enzyme in vitro. Garlic modulates the production and function of both endothelium derived relaxing and constricting factors, which may contribute to its protective effect against hypoxic pulmonary vasoconstriction. It elicits nitric oxide dependent relaxation in the pulmonary arteries and increases nitric oxide through activation of nitric oxide synthase activity. Fructans in garlic can inhibit adenosine deaminase in isolated cells, thereby increasing adenosine levels and its associated blood vessel dilatory activity.