大蒜加维生素C可以降低血压
Garlic plus vitamin C may reduce blood pressure
大蒜补充剂和维生素C的结合可以使早期高血压恢复到正常水平，一项初步研究表明
“大蒜和维生素C的组合是控制轻微高血压的有效选择，”作者Adam Mousa和Shaker Mousa在《营养研究》(Elsevier)杂志上写道。“大蒜成分或大蒜提取物单独增加了内皮细胞一氧化氮（NO）的产生，这一效果被证明是通过与抗氧化剂维生素的结合而增强的，”他们说。
这项研究增加了大量科学数据，表明大蒜对心血管有益，消费者对潜在健康益处的认识已经很高。这对保健品行业大有裨益，尤其是在消费者寻求大蒜的好处时，大蒜没有新鲜球茎的气味。大蒜补充剂在美国市场的价格超过100美元(€79.5)，在英国市场也是最热销的补充剂。根据哈特曼和新希望1998年的一项调查，大蒜补充剂的使用量是其他草药补充剂的两倍。
Mousa和Mousa招募了6名血压略微升高的受试者(140/90 mmHg)，并让他们服用安慰剂10天;接下来是一周的冲洗，然后是10天的维生素C(2000毫克)，再过一周的冲洗期，然后是10天的大蒜片(650毫克的鳞茎粉)。最后，在最后一次冲洗后，大蒜和维生素C起被给予10天。
他们报告说，单是每天的维生素C对血压没有任何影响，而仅大蒜就会导致收缩压显著下降，对舒张压没有影响。当这些补充剂合并时，平均收缩压和舒张压降低为110-120和75-80 mmHg的参考值。停止联合补充时血压升高。
这一明显效应背后的机制是由于大蒜对内皮细胞(血管壁细胞)产生一氧化氮(NO)的影响。NO是内皮细胞用来向周围肌肉发出放松信号的分子，从而扩张血管，增加血流。事实上，在给予大蒜后，与安慰剂相比，一氧化氮水平升高2倍；而同时给予大蒜和维生素C后，一氧化氮水平时对照组的3倍。
大蒜和维生素C含量增加了两倍，而相比对照，大蒜和维生素C含量增加了三倍。
研究人员写道:“大蒜及其与抗氧化剂的结合对血压的影响可能是基于细胞对NO生产的影响。”需要进一步的研究来证实这些结果，需要更大的研究人群和更长的干预期。
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Garlic plus vitamin C may reduce blood pressure
A combination of garlic supplements and vitamin C reduced blood
pressure back to normal levels in people with mildly elevated
levels, says a pilot study.
"Combinations of garlic and vitamin C are an effective alternative in the control of marginally high blood pressure," wrote authors Adam Mousa and Shaker Mousa in the journal Nutrition Research (Elsevier). "Garlic ingredients or garlic extract alone increased endothelial cell NO production, an effect that was shown to be enhanced by the combination with antioxidant vitamins," they said. The study adds to a large body of science indicating cardiovascular benefits for garlic, with consumer awareness of potential health benefits already high. This has benefited the supplements industry, particularly since consumers seek the benefits of garlic without the odours that accompany the fresh bulb. Garlic supplements are worth more than $100m (€79.5m) in the US and are also one of the biggest sellers in the UK market. According to a 1998 survey by Hartman and New Hope, garlic supplements are used twice as much as other herbal supplements. Mousa and Mousa recruited six subjects with marginally elevated blood pressure (140/90 mmHg) and assigned them to take placebo for 10 days; followed by one-week washout, then vitamin C (2000 mg) for 10 days, a further week of wash-out period, then garlic tablets (650 mg of bulb powder) for 10 days. Finally, after the last washout, garlic and vitamin C were given together for 10 days. They report that the daily vitamin C alone did not have any effect on blood pressure, while garlic alone resulted in a significant decrease in systolic but not diastolic blood pressure. When the supplements were given together mean systolic and diastolic blood pressures reduced to reference values of 110-120 and 75-80 mmHg, respectively. Blood pressure increased when the combined supplement was stopped. The mechanism behind the apparent effects was proposed to be due to effects of garlic on the production of nitric oxide (NO) in endothelium cells (cells that line the walls of blood vessels). NO is a molecule used by the endothelium to signal surrounding muscle to relax, thereby dilating the blood vessels and increasing blood flow. Indeed, measurements of NO levels after garlic administration showed a two-fold increase, relative to placebo, while administration of both garlic and vitamin C resulted in a three-fold increase, relative to the control. "The effects of garlic and its combination with antioxidants on blood pressure might be explained on the basis of the cellular effects on NO production," wrote the researchers. Further studies are needed to confirm these results, with larger study populations and longer intervention periods necessary. A recent trial, published in the Archives of Internal Medicine, reported that garlic, both raw and from supplements, had no effect on the cholesterol levels of 192 adults with slightly elevated cholesterol levels (hypercholesterolaemia). Source: Nutrition Research Volume 27, Issue 2, Pages 119-123 "Cellular effects of garlic supplements and antioxidant vitamins in lowering marginally high blood pressure in humans: pilot study" Authors: A.S. Mousa and S.A. Mousa
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