Effect of garlic (Allium Sativum)‎ on blood pressure in healthy volunteers

Abstract EN

The study was conducted on two groups of individuals.

Group A (treatment) consisted of l0 healthy volunteers who were administrated garlic (Allium sativum) for thirty days and then followed for another 30 days without garlic.

Group B(control) ll healthy subjects served as a control.

Garlic ingestion significantly lowered (p<0.05) in diastolic B.

Pr.

in male and total after 7 days and non-significantly (p > 0.

05) in systolic B.

Pr.

on male, female and total.

Significantly lowered (p < 0.

05 and p < 0.

025) in diastolic B.Pr.

in male and total after 14 days respectively and non-significantly (p > 0.

05) in systolic B.Pr.

at male, female and total.

Significantly lowered (p<0.025 and p < 0.

01) in diastolic A B.Pr.

in male and total after 21 days.

Respectively and non-significantly (p > 0.

05) in systolic B.Pr.

at male, female and total.

Significantly lowered (p<0.0l) in diastolic B.

Pr.

in total and non-significantly (p > 0.

05) in diastolic B.Pr.

at male and female whereas significantly lowered (p < 0.

01) in systolic B.Pr.

on female and non-significantly (p > 0.

05) in systolic B.Pr.

at male and female after 28 days.

Non-significantly (p>0.05) in diastolic and systole B.Pr.

on male, female and total after 30 days without garlic.