I want to start by talking about herbal medicines for hypertension, or high blood pressure. According to the Centers for Disease Control (CDC), (1) over 33% of all U.S. adults over the age of 20 have high blood pressure. Of those affected, 71% report using hypertension drugs, but only 48% believe their condition is under control.
There are a number of herbs which can be effective treatments for high blood pressure. Allium sativum, or garlic, is one of the most effective and among the easiest to use. Much of the following information is extracted from my book “The Blood Pressure Garden”, available at http://www.bloodpressuregarden.com.
Research: Numerous scientific studies over the past 25 years have documented the capacity of garlic to reduce high blood pressure. For example, a pilot study in 1993 at the Clinical Research Center in New Orleans, Louisiana (2) found that patients with severe hypertension could reduce their blood pressure readings for up to 5 hours after taking a garlic preparation. A 1996 study done at Memorial Hospital of Rhode Island (3) found that a daily garlic extract could reduce systolic blood pressure by 5.5%. In 2006, the Journal of Nutrition published a review of epidemiologic studies (4) which examined the effects of garlic on cardiovascular disease. This review found that not only did garlic reduce blood pressure in test subjects, but that it also provided a host of other health benefits, including reduced platelet aggregation (blood cell clotting), reduced cholesterol, and improved antioxidant status. More recently, a 2008 review of clinical studies relating to the effect of garlic on blood pressure published in BMC Cardiovascular Disorders (5) found that hypertensive subjects reduced their average blood pressure readings by an average of 8.4+/-2.8 mm HG for systolic and 7.3+/-1.5 mm HG for diastolic blood pressure, respectively, after taking a garlic preparation.
Background: Garlic is part of a large genus of over 700 species of strong smelling perennials, which include onions, scallions, leeks and shallots. Of all these different species, garlic is the most pungent variety and has the most therapeutic value. Used by the ancient Babylonians, Chinese, Greeks and Romans, this herb is surrounded by many legends, the most famous of which is its ability to ward off vampires.
Description: Allium sativum is a strong smelling, perennial herb with a rounded bulb containing five to ten cloves, or bulblets. These are encased in a papery white or mauve colored covering, with narrow, flat, green leaves up to twenty four inches long. The plant bears small white flowers in July or August, which signal that the bulbs are fully grown and ready for harvest.
Growing Conditions: Hardy and adaptable, garlic does best in loose, dry, well-drained soils in sunny locations, and is hardy from Zones 4-9. It is virtually invulnerable to pests, and makes an excellent co-planting herb which can protect other crops in the garden. In addition, the small, complex flowers, which are borne in the summertime, attract beneficial insects.
Part Used: Bulbs
Preparation and Use: Remove the papery external covering from the outside of a garlic bulb and separate the individual cloves. Chop up one fresh clove (4 grams) daily (6) and use as seasoning,.
Footnotes:
(1) Centers for Disease Control, National Health and Nutrition Examinations Survey (NHANES) 2005-2008
(2) “Can garlic lower blood pressure? A pilot study” McMahon F.G., et al, Pharmacotherapy 1993 Jul/Aug: 13(4):406-7
(3) “A double-blind crossover study in moderately hypercholesterolemic men that compared the effect of aged garlic extract and placebo administration on blood lipids” Steiner M, et al, American Journal of Clinical Nutrition 1996 Dec: 64(6):866-70.
(4) “Garlic and Cardiovascular Disease: A Critical Review” Rahman, K. et al, Journal of Nutrition, March 2007 vol 136 no. 3 7365-7405.
(5) “Effect of garlic on blood pressure: A systematic review and meta-analysis” Ried, K., et al, BMC Cardiovascular Disorder 2008 8:13.
(6) Physician’s Desk Reference for Herbal Medicines, Fourth Edition, p. 353.
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