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Food & for hypertension!
GARLIC: The sulfur compounds, and in particular the substance allicin, seem to be the active ingredients of garlic. The available data reveal that garlic has been used for about 5,000 years, while for 3,000 years it has been used in China in the field of medicine. Historically, garlic has been used around the world to treat a variety of ailments, including hypertension, infections and cholesterol. It has been suggested that patients taking anticoagulants should exercise caution when consuming garlic, as it exhibits anticoagulant properties.
Contributes to the normal regulation of blood pressure
It has antimicrobial properties
Enhances the elasticity of the arteries
It has a positive effect on cholesterol levels
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