Synopsis

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

Thiosulfinate compounds, most notably allicin, are sulfur-containing molecules found in freshly crushed garlic (Allium sativum). The use of garlic for cardiovascular health has both a long traditional history and a growing body of scientific research. Thiosulfinates are believed to contribute to garlic’s potential cardiovascular benefits by exerting antiplatelet, antihypertensive, and cholesterol-lowering effects.

Several randomized controlled trials and meta-analyses suggest garlic preparations may produce modest reductions in blood pressure and total cholesterol, and may also inhibit platelet aggregation, which is relevant to cardiovascular disease (CVD) risk. The primary active thiosulfinate, allicin, is unstable and rapidly converted to other sulfur compounds once ingested, but its metabolites may retain bioactivity.

Nevertheless, the overall quality of evidence is moderate at best. Some meta-analyses report statistically significant but clinically modest benefits, while others find inconsistent results, often due to variability in garlic preparations and study designs. Most clinical trials are of short duration and use surrogate endpoints (like blood pressure or cholesterol) rather than direct measures of CVD outcomes (such as heart attacks or strokes).

In summary, there is scientific evidence—though not strong or unequivocal—supporting the use of thiosulfinate-containing garlic preparations for modest cardiovascular benefits. Larger, more rigorous clinical trials are needed to confirm these effects and determine their impact on major cardiovascular events.

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