Role of garlic products in reducing cardiovascular risks

Cardiovascular disease is responsible for increased number of deaths in Western societies more than any other cause. Despite long-term decreasing trends, the latest data from the Center for Disease Control and Prevention estimated that more than 806,000 Americans died of major cardiovascular diseases in 2007 (Xu et al., 2010). One of the major pathologies underlying cardiovascular disease is atherosclerosis or hardening of large blood vessels. The progression of atherosclerosis particularly in coronary artery disease involves damage to the endothelium, deposition and oxidation of low-density lipoprotein (LDL) cholesterol, formation of detectable brous plaque, and ultimately to microthrombotic lesions and infarct (Hansson, 2005). Numerous conventional risk factors for heart disease have been identi ed through extensive epidemiological analysis and include smoking, hypertension, diabetes, and hyperlipidemia (Khot et al., 2003). However, several positive protective factors have also been identi ed such as elevated high-density lipoprotein (HDL) cholesterol and reduction in lifestyle stress, but also dietary considerations such as consumption of fruits and vegetables and of other foods containing natural antioxidants and cardioprotective compounds.