Garlic lowers blood pressure, lipid levels, and thrombus formation, in addition to inhibiting platelet aggregation through a variety of mechanisms (important components include alliin, allicin, and ajoene, the latter of which may potentiate other platelet inhibitors).
Effects of Garlic
- Potentially irreversible platelet inhibition
- Reduced blood pressure
- Decreased lipid levels
- Reduced thrombus formation