Garlic, lemon combination may reduce cardiovascular risk factors


Scientists in Iran have found that a mixture of 20g of garlic and 1tbsp of lemon juice can help reduce the risk factors of cardiovascular disease, including low-density lipoprotein (LDL) cholesterol levels.

The study, published in the International Journal of Preventative Medicine, involved 112 patients with raised serum levels of triglycerides or cholesterol (hyperlipidemia) aged between 30 to 60. The subjects were divided into four groups and given either 20g garlic plus 1tbsp lemon juice daily; 20g garlic; 1tbsp lemon juice; or no garlic or lemon juice.

After eight weeks the researchers found that those taking both the garlic and the lemon juice saw a significant decrease in total cholesterol, LDL cholesterol and fibrinogen compared with the other groups. There was also a greater reduction in systolic and diastolic blood pressure, and in body mass index compared with both the lemon juice and control groups.

The researchers concluded: “… a combination of garlic and lemon juice resulted in an improvement in lipid levels and blood pressure of people with hyperlipidemia. Further studies to determine the appropriate doses of garlic and lemon juice for these patients are warranted. In addition, the effect of a combination of garlic and lemon juice might be different based on the degree of hyperlipidemia. Therefore, studies are needed to examine the effects of garlic plus lemon juice according to the degree of hyperlipidemia.”