Effect of compositional allicin in garlic bread supplementary diet on patients of stage 1 and 2 hypertension

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Effect of compositional allicin in garlic bread supplementary diet on patients of stage 1 and 2 hypertension

Aqsa Irfan, Shujaat Hussain, Syeda Mahvish Zahra, Aqsa, Kiran Ashraf, Muhammad Tariq Saeed, Shabbir Ahmad
Int. J. Biosci.17( 6), 124-138, December 2020.
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Prevalence of hypertension is 26 % globally and expected to increase by 29 % till 2025, while in Pakistan its rate is 35 % due to genetic susceptibility, gender, urbanization and secondary life styles in middle ages, which causes heart diseases and stroke. It is the 1st and 3rd dominant cause of death worldwide. Non-pharmacological medication such as use of garlic in diet to reduce hypertension is the main goal in this study. As the bioactive sulfur compound source, garlic consists of S-Allylcysteine. Garlic-derived polysulfide triggers the production of vascular gasotransmitter hydrogen sulphide (H2S) and improves the regulation of endothelial nitric oxide (NO) which encourages smooth muscle relaxation, vasodilatation and blood pressure (BP) reduction. This randomized control study was planned to conclude the effect of garlic bread supplementary diet (GBSD) product on BP in patients with hypertension stage 1 and 2. In total, 2 patients with stage 1 hypertension and 2 with stage 2 hypertension were prescribed with a daily dose of GBSD (containing 600 mg garlic powder n=1 and n=1, respectively) or placebo (n=1 and n=1, respectively) for 12 weeks, were allocated to efficacy analyses. Systolic and diastolic blood pressure values were checked at weeks 4, 8 and 12. During the intervention an eloquent decline of systolic and diastolic BP within the range of 19.5-18.5 and 14.4-13.5 mmHg, respectively compared to placebo specifically during 8 and 12 week, obtained. GBSD was well tolerated, and had a clinically pertinent hypotensive effect in patients with stage 1 and 2 hypertension.


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