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

Anwar Ali; Matina Kouvari; Sakhawat Riaz; Nenad Naumovski; Lan Liao; Ahmal Khan; Waseem Khalid; Xin An Zeng; Muhammad Faisal Manzoor

doi:10.1002/fft2.289

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

Anwar Ali, Matina Kouvari, Sakhawat Riaz, Nenad Naumovski, Lan Liao, Ahmal Khan, Waseem Khalid, Xin An Zeng, Muhammad Faisal Manzoor

Nutrition & Dietetics

Research output: Contribution to journal › Review article › peer-review

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.

Original language	English
Pages (from-to)	1-15
Number of pages	15
Journal	Food Frontiers
DOIs	https://doi.org/10.1002/fft2.289
Publication status	E-pub ahead of print - 11 Jul 2023

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title = "Potential of Allium sativum in blood pressure control involves signaling pathways: A narrative review",

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",

author = "Anwar Ali and Matina Kouvari and Sakhawat Riaz and Nenad Naumovski and Lan Liao and Ahmal Khan and Waseem Khalid and Zeng, {Xin An} and Manzoor, {Muhammad Faisal}",

note = "Funding Information: The authors want to acknowledge the support of Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China (Project ID: 2022B1212010015). Publisher Copyright: {\textcopyright} 2023 The Authors. Food Frontiers published by John Wiley & Sons Australia, Ltd and Nanchang University, Northwest University, Jiangsu University, Zhejiang University, Fujian Agriculture and Forestry University.",

year = "2023",

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T1 - Potential of Allium sativum in blood pressure control involves signaling pathways

T2 - A narrative review

AU - Ali, Anwar

AU - Kouvari, Matina

AU - Riaz, Sakhawat

AU - Naumovski, Nenad

AU - Liao, Lan

AU - Khan, Ahmal

AU - Khalid, Waseem

AU - Zeng, Xin An

AU - Manzoor, Muhammad Faisal

N1 - Funding Information: The authors want to acknowledge the support of Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China (Project ID: 2022B1212010015). Publisher Copyright: © 2023 The Authors. Food Frontiers published by John Wiley & Sons Australia, Ltd and Nanchang University, Northwest University, Jiangsu University, Zhejiang University, Fujian Agriculture and Forestry University.

PY - 2023/7/11

Y1 - 2023/7/11

N2 - 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.

AB - 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.

KW - Allium sativum

KW - blood pressure

KW - diuretics

KW - functional food

KW - hypertension

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DO - 10.1002/fft2.289

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ER -

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

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