Effect of a traditional Japanese garlic preparation on blood pressure in prehypertensive and mildly hypertensive adults

Numerous clinical studies have used differing garlic preparations leading to controversial results with regard to the hypotensive effect of garlic. This randomized, double-blind, placebo-controlled study was designed to determine the effect of a traditional Japanese garlic homogenate-based supplementary diet (OH diet) product on blood pressure (BP) in subjects with prehypertension and in those with mild hypertension. In total, 34 eligible subjects with prehypertension and 47 with mild hypertension were treated with a daily dose of OH diet (300 mg as dried garlic homogenate; n=16 and 23, respectively) or placebo (n=18 and 24, respectively) for 12 weeks.. Of these, 32 prehypertensive subjects (15 on the GH diet and 17 on the placebo) and 40 mildly hypertensive subjects (19 on the OH diet and 21 on the placebo) completed the study and were subjected to efficacy analyses. Systolic and diastolic BPs were monitored at weeks 4, 8 and 12 during the treatment and at post-week 4 following the termination of the treatment. The OH diet induced significant reductions of systolic BP (of between 6.6 and 7.5 mmHg) and diastolic BP (of between 4.6 and 5.2 mmHg) compared with the placebo subsequent to 8 and 12 weeks of treatment. A 12-week intake of the OH diet did not Cause any clinically problematic side-effects. We conclude that the OH diet was well tolerated, and had a clinically relevant hypotensive effect in adults with mild hypertension, but not in those with prehypertension.