Resumo

LUIS, D. A. de  e  ALLER, R.. Garlic and cardiovascular risk. An. Med. Interna (Madrid) [online]. 2008, vol.25, n.5, pp.237-240. ISSN 0212-7199.

Garlic is one of the oldest dietary vegetables. In this article, we´ll review the evidences of cardiovascular risk factors and garlic consumption, analizing the influence on lipid levels, vascular endothelium and platelet aggregation. Regular consumption of 5 g (raw garlic) twice per day during 42 days decreases levels of cholesterol and triglyceride. However, almost all lipid studies have been realized in animals. In animal models (dogs and rats), it has been demonstrated a dose depending hypotensive effect, too. Garlic consumption has demonstrated an activation of fibrinolisis and a downregulation of coagulation, with a decrease in the rate of thrombogenesis. These results have been repeated by other work, in which a garlic alcoholic extract is a potent inhibitor of platelet aggregation. In summary, the effects of garlic on cardiovascular risk are important. However, it is necessary to demonstrate a decrease on cardiovascular events and to elucidate the amount of garlic to obtain benefict effects, most studies are necessary.

Palavras-chave : Cardiovascular risk; Garlic.

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