Wild garlic has a greater effect than regular garlic on blood pressure and blood chemistries of rats

Int Urol Nephrol. 2001;32(4):525-30. doi: 10.1023/a:1014417526290.


When groups of 10 Spontaneously Hypertensive Rats (SHR) were fed diets containing either 1% w/w regular garlic (Allium sativum) (AS) or 1% w/w wild garlic (Allium ursinum) (AU) for 45 days, the final mean systolic blood pressure (SBP) was reduced significantly compared to control (C) (C 189; AS 175; Au 173 mm Hg). Compared to C, body weight and circulating glucose and triglyceride levels were not significantly different; but circulating insulin was significantly higher (C 23.6; AS 33.9; AU 29.5 uIU/dl), and total cholesterol was significantly lower (C 133; AS 115; AU 117 mg/dl) in the two groups consuming AS or AU. HDL rose in the two garlic groups, but the differences from C were statistically significant only for the AU group. In a second study, the effects of a lower dose of dietary AS and AU (0.1% w/w) on SBP and various blood chemistries were compared head-to-head in 80 SHR-40 control and 40 test rats. Both AS and AU decreased SBP significantly compared to a control group of 10 SHR followed simultaneously. However, AU at this lower concentration produced a significantly greater SBP-lowering effect compared to the AS group. In addition, AU decreased total cholesterol significantly and tended to increase HDL compared to AS. Accordingly, the results suggest that AU has a greater therapeutic benefit compared to AS at a given concentration.

Publication types

  • Comparative Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Blood Glucose / drug effects
  • Blood Pressure / drug effects*
  • Cholesterol / blood*
  • Diet
  • Disease Models, Animal
  • Garlic* / classification
  • Insulin / blood
  • Male
  • Plants, Medicinal*
  • Rats
  • Rats, Inbred SHR
  • Systole
  • Triglycerides / blood


  • Blood Glucose
  • Insulin
  • Triglycerides
  • Cholesterol