Researchers all over the world have independently shown the effect of allicin in reducing blood pressure depends on its extraction and concentration. Study aim to use pure raw and active form of sulphur from garlic and observe the effect of associated allicin on hypertensive subjects.Design and method:
Extracted active sulphur chemicals and allicin from garlic by crushing fresh garlic cloves using water as extracting medium. Raw crushed 25 gm. garlic clove with water was given twice daily to 100 hypertensive subjects, 60 males and 40 females of 30–55 years of age for the period of six months. Health records of each subjects was individually maintained. Blood pressure was measured initially, after three months and finally after six months. Statistically comparison was made between initial, three months and six months blood pressure data of the subjects.Results:
This simple extraction method produce allicin yield of 100%, which reduced up to 10% (5mmHg) systolic and diastolic Blood pressure in subjects who were supplemented with garlic–allicin paste.Conclusions:
Extraction quality and activity of allicin is dependent of mode of processing and extraction medium. Garlic is a basic food that augments the body health and lowers blood pressure as well as blood cholesterol. Garlic is an ideal herb for several cardiovascular supplements. It would be of value to further examine these effects of allicin in humans with hypertension. Future research will enable in vivo measurement of allicin and its pharmacological properties; physiological effects and mechanisms of action should be investigated further.