Garlic for high blood pressure: A natural remedy with scientific backing
High blood pressure, or hypertension, is a significant risk factor for cardiovascular diseases, strokes, and kidney failure. For centuries, traditional medicine has emphasized the importance of dietary changes and natural remedies to manage high blood pressure. One such remedy that has received considerable attention is garlic. More than just a flavorful addition to meals, garlic has demonstrated potential as a natural treatment for controlling hypertension.
Among natural remedies, garlic ranks just behind turmeric in terms of research support. As of this article’s publication, over 8,616 peer-reviewed studies have explored garlic’s ability to prevent and improve a wide range of health conditions (PubMed, 2025).
The role of garlic in
hypertension
Garlic (Allium sativum) has long been recognized for its therapeutic benefits, particularly in cardiovascular health. Several studies indicate that garlic may help lower blood pressure, especially in individuals with hypertension. The primary compound responsible for these benefits is allicin, a sulfur-containing substance released when garlic is chopped or crushed. Allicin has been shown to offer various health benefits, including promoting vasodilation (the relaxation of blood vessels) and enhancing nitric oxide production, both of which contribute to lower blood pressure (Ried et al., 2016).
A meta-analysis of randomised controlled trials confirmed that garlic supplementation significantly reduced both systolic and diastolic blood pressure in hypertensive individuals (Ried et al., 2013). On average, systolic blood pressure was reduced by 8-9 mmHg, while diastolic blood pressure dropped by 5-6 mmHg in participants with high blood pressure. These findings highlight garlic’s potential as a natural adjunct to conventional hypertension treatments.
Mechanism of Action
Allicin, the active compound in garlic, helps reduce blood pressure through several mechanisms. It is believed to stimulate the production of hydrogen sulfide and nitric oxide in blood vessels, both of which are essential for relaxing and dilating blood vessels (Mie et al., 2015). This process enhances blood flow, reducing the resistance the heart faces, which ultimately lowers blood pressure.
Additionally, garlic has a mild diuretic effect, helping the kidneys eliminate excess sodium and fluid from the body, further contributing to a reduction in blood pressure. This combination of improving vascular health and reducing fluid retention underscores garlic’s role in managing hypertension.
Scientific evidence supporting garlic’s effectiveness
Numerous clinical studies provide compelling evidence for garlic’s role in reducing blood pressure. In one large-scale trial published in Maturitas, researchers found that garlic supplements significantly lowered blood pressure in patients with uncontrolled hypertension. Participants who took four capsules of aged garlic extract (960 milligrams) daily for three months saw their blood pressure decrease by an average of 10 points (Ried et al., 2010).
Another study demonstrated that individuals with high blood pressure who consumed aged garlic extract for 12 weeks experienced significant reductions in both systolic and diastolic blood pressure compared to those who took a placebo (Ried and Fakler, 2014).
Additionally, a randomised, double-blind study published in the Journal of Nutrition in 2016 involved 55 patients diagnosed with metabolic syndrome. The study showed that aged garlic extract helped reduce plaque buildup in coronary arteries, highlighting its potential benefits in preventing heart disease and reducing blood pressure in patients with metabolic syndrome.
Garlic’s broader health benefits
In addition to lowering blood pressure, garlic has been shown to provide other health benefits. Research indicates that garlic can help improve cholesterol levels, regulate blood sugar, and reduce the risk of certain types of cancer.
For instance, a study involving diabetic rats demonstrated that garlic extract improved overall health by reducing blood glucose, cholesterol, and triglyceride levels. Another study found that garlic significantly lowered total and LDL (bad) cholesterol levels while raising HDL (good) cholesterol in type II diabetes patients (Ashraf et al., 2005).
Furthermore, garlic’s bioactive sulfur compounds, such as ajoene and S-allylcysteine, have been linked to cancer prevention. Increased garlic intake has been associated with a reduced risk of various cancers, including those of the stomach, colon, and breast (National Cancer Institute, 2025). Some studies suggest that garlic compounds can induce cancer cell death and slow the progression of certain cancers.
How to incorporate garlic into your diet
To gain the blood pressure-lowering benefits of garlic, it is recommended to consume it raw or crushed, as this activates allicin. Garlic can be added to salads, soups, or smoothies for a healthy boost. If you prefer supplements, aged garlic extract is available in various forms, including capsules and tablets, providing a more concentrated dose of active compounds.
The typical recommended dosage for managing blood pressure is 600- 1,200 mg of aged garlic extract per day, but it is always best to consult a healthcare provider before starting supplementation (Ried et al., 2016).
Conclusion
Garlic offers significant potential in managing high blood pressure, thanks to its active compounds, particularly allicin, which improve blood vessel function and reduce vascular resistance. While garlic can be a beneficial addition to a heart-healthy diet, it should complement—not replace—conventional antihypertensive treatments. As always, individuals should consult with a healthcare provider before making any changes to their treatment regimen.
The author is a Professor of Naturopathy, a Lawyer(Gambia Bar), and a Chartered Health Economist. e-mail: professor40naturopathy@gmail.com
BY PROF. RAPHAEL NYARKOTEY OBU