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欧洲的流行病学家注意到吃大蒜与心血管病成相反关系。对70例印度者那教徒素食人随机进行3种饮食比较,每周吃59克大蒜和洋葱的人胆固醇水平明显低于不吃或间断食用者。实验研究清楚显示出大蒜可防止血清、肝、肾或主动脉的胆固醇或甘油三酯升高。大蒜成份是抑制脂肪形成或胆固醇产生的关键酶。最近还发现大蒜某些活性成分是强有力的抗血栓形成物质。大蒜完全可以防止脂肪
Epidemiologists in Europe have noticed the opposite relationship between eating garlic and cardiovascular disease. A random diet of 70 Indian vegetarians had 3 dietary comparisons. People who consumed 59 grams of garlic and onions per week had significantly lower cholesterol levels than those who did not consume or were disconcerted. Experimental studies clearly show that garlic prevents cholesterol or triglyceride elevations in serum, liver, kidney or aorta. Garlic is a key enzyme that inhibits fat formation or cholesterol production. It has also recently been discovered that certain active ingredients of garlic are powerful antithrombotic substances. Garlic can completely prevent fat