CONSUMPTION OF A GARLIC CLOVE A DAY COULD BE BENEFICIAL IN PREVENTING THROMBOSIS

The effect of the consumption of a fresh clove of garlic on platelet thromboxane production was examined. A group of male volunteers in the age range 40-50 years participated in the study, Each volunteer consumed one clove (approximately 3 g) of fresh garlic daily for a period of 16 weeks, Each participant served as his own control. Thromboxane B-2 (TXB(2), a stable metabolite of thromboxane A(2)), cholesterol and glucose were determined in serum obtained after blood clotting. After 26 weeks of garlic consumption, there was an approximately 20% reduction of serum cholesterol and about 80% reduction in serum thromboxane. No change in the level of serum glucose was observed, Thus, it appears that small amounts of fresh garlic consumed over a long period of time may be beneficial in the prevention of thrombosis.