This study evaluated the effects of processed garlic (PG) on the systolic blood pressure (SBP) and the diastolic blood pressure (DBP) of spontaneously hypertensive rats (SHR) and on the BP of hypertensive humans. The color of raw garlic changed to black through enzymatic browning over two-week processing periods, and the active compound S-allyl-L-cysteine was analyzed and calculated as 75.3 mg/100 g in PG. PG was found to effectively reduce the blood pressure of SHR after 4, 6, and 8 weeks with a single daily dose of 30 and 50 mg/kg. We conducted a placebo-controlled trial to test the efficacy of PG on lowering SBP and DBP of 44 hypertensive subjects over a period of 8 weeks. PG significantly lowered SBP after only 2 weeks (p

Original languageEnglish
Pages (from-to)277-283
Number of pages7
JournalBotanical Studies
Issue number3
Publication statusPublished - Jul 2011


  • Antihypertensive
  • Blood pressure
  • Feeding trial
  • Processed garlic (PG)
  • Spontaneously hypertensive rats (SHR)

ASJC Scopus subject areas

  • Plant Science


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