"It's Something Koreans Eat Every Day"...The Food That Fights Cancer, Blood Pressure, and Diabetes

Cholesterol and Blood Pressure Regulation Effects of Raw Garlic
Reduced Risk of Certain Cancers Such as Liver and Esophageal Cancer

A recent study has found that consuming raw garlic can provide various health benefits, including improvements in cholesterol levels and stabilization of blood pressure. Raw garlic has been shown to offer several health advantages, such as preventing cardiovascular disease, enhancing metabolic function, and providing antioxidant effects.

On August 11, a research team from the University of Vienna in Austria announced in the latest issue of the international journal 'Frontiers in Nutrition' that "consuming raw garlic has a wide range of positive effects on the human body, including cardiovascular health."

The research team systematically analyzed existing human studies to verify the health benefits of raw garlic. They ultimately selected 12 clinical trials and 10 observational studies that met their research criteria, with 7 of the clinical trials being high-reliability randomized controlled trials. Most of the observational studies were conducted in Asia.

Cholesterol and Blood Pressure Regulation...Improvement in Glucose Metabolism

Garlic stock photo. Pixabay

The analysis found that in groups consuming raw garlic, total cholesterol and triglyceride levels decreased, while HDL cholesterol, known as "good" cholesterol, increased. Both systolic and diastolic blood pressure stabilized, and improvements were also observed in antioxidant enzyme activation, enhanced fibrinolytic activity, and glucose metabolism. The daily intake ranged from 4 to 35 grams, and no significant side effects were reported during this period.

Observational studies showed that raw garlic reduced the risk of certain cancers, such as liver and esophageal cancer, and helped prevent pre-hypertension. It was also found to help maintain insulin homeostasis and improve non-alcoholic fatty liver disease. Additionally, improvements were observed in aging-related indicators, such as increased hand grip strength and reduced carotid intima-media thickness.

The research team explained, "Raw garlic has long been used in food culture and traditional medicine, but modern research has mainly focused on aged black garlic or processed extracts. Scientific validation of raw garlic itself has been relatively lacking." They added, "We expect this study to serve as a foundation for large-scale clinical trials and long-term follow-up studies in the future." However, they acknowledged that "a significant number of observational studies were conducted in Asia, and there were differences in results depending on study design and population characteristics."

Meanwhile, excessive consumption of garlic can cause diarrhea, indigestion, and bad breath. Therefore, it is necessary to adjust the intake according to individual constitution and digestive capacity. In particular, patients taking anticoagulants (such as warfarin) or certain antiplatelet agents should exercise caution, as the risk of bleeding may increase when garlic is consumed together with these medications.