CHICAGO – Garlic doesn’t do much for the breath and it stinks for lowering cholesterol. That’s the conclusion of the most rigorous, head-to-head study of raw garlic and popular garlic supplements, despite promoters’ claims to the contrary.
Whether it was eaten raw in heart-healthy sandwiches, in pills made of powdered or aged garlic, or garlic extract, the strong-smelling herb had no effect on cholesterol in people whose levels were already elevated, the government-funded study found.
“If garlic was going to have a chance to work, it would have worked in this study,” said researcher Christopher Gardner. But it didn’t.
Garlic is a longtime folk remedy for a variety of ills, including heart disease, cancer, infections and even mosquito bites. Scientific research on its purported benefits has had conflicting results. Some previous studies suggested garlic might help lower risks for digestive and prostate cancers, or might reduce blood pressure and cholesterol levels; others found no benefit.
Health benefits have been thought to come from a sulfur-containing substance called allicin that is released when raw garlic is chopped or crushed. In lab tests, it can be applied directly to cells and has been shown to prevent cholesterol production.
But any direct benefits to the body from allicin may be diluted when garlic is eaten, said Gardner, an assistant professor of medicine at Stanford University.
Gardner said it’s still possible garlic might improve cholesterol when eaten in bigger doses or by people with more severe cholesterol problems. Also, garlic could have characteristics other than influencing cholesterol that might benefit the heart, he said.
The study appears in Monday’s Archives of Internal Medicine.
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