Garlic and Vitamin C May Lower Mildly Elevated Blood Pressure
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By
VRP Staff
In a new pilot study, researchers have found that garlic combined with vitamin C can lower blood pressure to normal levels in people with mild hypertension.
Scientists studied six subjects with marginally elevated hypertension (140/90). The subjects were asked to consume a placebo for 10 days, followed by a one-week washout period. The participants then consumed 2,000 mg vitamin C for 10 days and went through an additional week of a washout period where they consumed no supplements. At this point, subjects started consuming 650 mg of garlic tablets for 10 days. Finally, the garlic tablets were stopped, the subjects went through another washout period and then garlic and vitamin C were given together for 10 days.
The researchers found that vitamin C alone did not have any effect on blood pressure. However, garlic alone was associated with a significant drop in systolic but not diastolic blood pressure. When the supplements were combined, mean systolic and diastolic blood pressures dropped to 110-120/75-80. Blood pressure increased when the two supplements were discontinued.
The study authors proposed that the mechanism behind the effects was due to garlic’s ability to influence the production of nitric oxide in endothelium cells (cells that line the walls of blood vessels). Nitric oxide triggers the relaxation of muscle surrounding the endothelium, which helps dilate the blood vessels and increase blood flow.
When the researchers measured nitric oxide levels after garlic administration, they found that nitric oxide increased two-fold compared to when the subjects were taking a placebo. When subjects consumed both garlic and vitamin C, it resulted in a three-fold increase in nitric oxide compared to when they were on the placebo.
Reference:
Mousa AS, Mousa SA. Cellular effects of garlic supplements and antioxidant vitamins in lowering marginally high blood pressure in humans: pilot study. Nutrition Research. February 2007; 27(2):119-123.
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