Key result
Daily consumption of 4 g of cooked polysulfide-enhanced garlic for 5 days significantly reduced systolic blood pressure compared to placebo (126 vs 130 mmHg; p<0.01) in prehypertensive adults.
Why the study?
Moderately cooked garlic enhances polysulfides and hydrogen sulfide bioavailability to improve blood pressure regulation, but the effects of short-term cooked polysulfide-enhanced garlic consumption on resting blood pressure in prehypertensive adults required investigation.
Does short-term cooked polysulfide-enhanced garlic (PEG) consumption reduce resting blood pressure in prehypertensive adults?
RCT (n=18)
Does short-term cooked polysulfide-enhanced garlic (PEG) consumption reduce resting blood pressure in prehypertensive adults?
Absolute Event Rate: 126% vs 130%
p-value: p=<0.01
Short-term consumption of moderately boiled garlic (4 g daily) significantly reduces systolic blood pressure in prehypertensive adults, potentially by improving hydrogen sulfide bioavailability.
Recent study shows that moderately cooked garlic caused polysulfide-enhancement that increased the hydrogen sulfide (H2S) bioavailability, to improve various physiological processes including blood pressure regulation. We investigated the effects of short-term cooked polysulfide-enhanced garlic (PEG) consumption on resting blood pressure (BP) in prehypertensive human adults. Following baseline BP and fractional exhaled hydrogen sulfide (FeH2S) tests, 18 prehypertensive adults were assigned in a balanced crossover design to receive PEG (4 g) and placebo (aspartame) daily for 5-days. The systolic BP, mean arterial pressure and FeH2S levels were significantly lower (p < 0.01; p < 0.02; p < 0.01), following 5 days PEG supplementation (126 ± 5 mmHg; 95 ± 4 mmHg; 8.5 ± 5.4 ppb), compared to the baseline (129 ± 4; 97 ± 3; 5.8 ± 2.3 ppb) and placebo treatment (130 ± 4; 95 ± 4 mmHg; 5.2 ± 2.6 ppb), respectively. The greater vasorelaxation responses were observed in participants with higher baseline systolic BP (r2 = -0.37, p < 0.01). These results indicate that PEG supplementation, with dose equivalent to average-sized garlic clove, lowers BP in prehypertensive adult within a week, possibly through improving H2S bioavailability.
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Linoby et al. (2021) conducted an RCT in Prehypertension (n=18). Cooked polysulfide-enhanced garlic (PEG) vs. Placebo (aspartame) was evaluated on Systolic blood pressure (p=<0.01). Daily consumption of 4 g of cooked polysulfide-enhanced garlic for 5 days significantly reduced systolic blood pressure compared to placebo (126 vs 130 mmHg; p<0.01) in prehypertensive adults.
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