Effect of Allium Sativum (Garlic) Intake on Biochemical Parameters among Type I Hypertensive Clients – A Randomized Controlled Trials

Hypertension, commonly known as high blood pressure, is a prevalent ailment that is referred to as "the silent killer." Hypertension is responsible for at least 45% of heart disease deaths and 51% of stroke deaths. The present study aims to assess the effectiveness of Allium sativum (Garlic) intake on biochemical parameters among Type-I hypertensive clients. A Quantitative approach with a true experimental pretest and post-test control group was adopted for the present study. 60 clients diagnosed with Type-I hypertension were recruited using the purposive sampling technique and were assigned to experimental and control groups. A self-structured questionnaire method was adopted to collect the demographic information. Followed by that, monitored blood pressure levels with the help of a manual sphygmomanometer and stethoscope, serum cholesterol before and after the intake of Allium sativum (Garlic) syrup. Following that, the treatment group received 100 gms of fresh garlic syrup three times daily, while the control group received a placebo along with the routine treatment. The results revealed that there was a significant difference identified in pre and post-test levels of blood pressure was calculated using a paired” test which was a statistically significant difference (P<0.005) concerning reduction in systolic and diastolic blood pressure. Hence, the findings of the present study concluded that oral supplementation of Allium sativum (Garlic) was found to be effective in reducing blood pressure and serum cholesterol among Type - hypertensive clients.