«Effect of garlic on blood liquids
According to the liquid composition and outcome measured time, the level of four kinds of liquids including total cholesterol, triglyceride, HDL, and LDL were compared by subgroup analyses in 1–2 weeks, 3–4 weeks, and 12 weeks. Meta-analysis results showed that garlic achieved significant reductions in 3–4 weeks in the level of triglyceride [SMD = −1.48, 95%CI(−1.89, −1.07), P < 0.00001, I2 = 0%] and in 12 weeks in the level of total cholesterol [SMD = −1.93, 95%CI(−2.98, −0.87), P = 0.0003, I2 = 34%] and LDL [SMD = −3.47, 95%CI(−5.76, −1.18), P = 0.003, I2 = 98%]. A significant increase was also found in 12 weeks in the level of HDL [SMD = 0.69, 95%CI (0.39, 1.00), P < 0.00001, I2 = 12%]»


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