Review: Cardiovascular effect of garlic (Allium sativum).

Garlic has been used for centuries, and even nowadays is part of popular me dicine in many cultures. New data have increased the interest in garlic and its role in normalization and treatment of cardiovascular disease risk fac tors. Recent studies have shown the complex composition of garlic, containi ng many compounds, that present potential positive effect in the field of h ealth. The aim of the present paper was to review results of some studies t hat have found a relationship between garlic and cardiovascular diseases. F rom some of them it can be summarized that garlic can normalize plasma lipi d, check lipid peroxidation, stimulate fibrinolytic activity, inhibit plate let aggregation, smooth the thickening and structural changes of artery wal l related to aging and atherosclerosis, and decrease blood pressure. Howeve r, some other studies do not support these benefits. The positive effects f ound have promoted many study projects, nevertheless, the extract lability and the lack of result consensus call for a moderate consumption of garlic and garlic extracts. The composition variation due to gathering and aging t ogether with the changes occurring in canning and industrial treatment make s necessary the application of some norms in the production and consumption of this functional food in order to guarantee its use in adequate form and doses.