Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Alliin is a sulfur-containing compound found in garlic (Allium sativum) and is the precursor to allicin, which is formed when garlic is crushed. The use of garlic for cardiovascular health has both a long traditional background and a growing body of scientific research. However, most of the scientific studies focus on garlic extracts or allicin, rather than alliin specifically. Alliin itself has been proposed to exert cardiovascular benefits due to its antioxidant and potential antihypertensive properties. Limited in vitro and animal studies suggest that alliin may help reduce oxidative stress and improve lipid profiles, which are risk factors for cardiovascular disease.

Clinical studies on garlic preparations (which contain both alliin and allicin) indicate modest effects in lowering blood pressure and cholesterol, but the evidence is inconsistent and often not directly attributable to alliin alone. Systematic reviews and meta-analyses generally conclude that garlic supplementation may have a small, beneficial effect on blood pressure and cholesterol, but the quality of evidence is moderate at best. There are few high-quality, large-scale clinical trials examining the effect of alliin in isolation on cardiovascular outcomes. Therefore, while there is some scientific basis for the use of alliin-containing garlic preparations in cardiovascular health, the evidence supporting the use of alliin itself is limited, and more research is needed to clarify its role.

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