Potential of Allium sativum in blood pressure control involves signaling pathways: A narrative review

Abstract

Abstract The use of food products and functional foods to manage and treat several health conditions is expanding globally. Garlic (Allium sativum) consumption is commonly used for its potential therapeutic functions in numerous cardiometabolic disorders, including hypertension. The proposed blood pressure–reducing effects of garlic after its consumption influence several metabolic pathways, resulting in potentially beneficial health outcomes. The first postulated mechanism is nitric oxide (NO) activation, leading to vasodilation. Furthermore, garlic consumption was also shown to promote vasodilation by suppressing the renin–angiotensin–aldosterone system (RAAS) and the formation of prostaglandins, suppressing angiotensin‐converting enzyme activity. The mechanism of garlic‐related vasodilation is related to its high sulfur‐containing content associated with forming hydrogen sulfides (H2S). The H2S binds to and activates vascular ATP‐sensitive potassium channels (kATP), leading to hyperpolarization, which induces vasodilation. This review summarizes garlic's features and the mechanical paths that could contribute to blood pressure control.

Keywords

• Allium sativum
• blood pressure
• diuretics
• functional food
• hypertension