Garlic consists of various dosage forms of the fresh or carefully dried bulbs of Allium sativum. In the U.S. and Western Europe, most of garlic’s popularity is based on the extensive traditional use of this herb, and on scientific research suggesting that cardiovascular benefits are associated with ingesting garlic as a conventional food and a dietary supplement. More than 3,000 scientific articles have been published on the chemistry, pharmacology, toxicology, and clinical uses of garlic. Garlic reduces total cholesterol and serum triglycerides; elevates high density lipoproteins (HDL); prevents platelet aggregation and thrombus formation; stimulates fibrinolysis.
