Wednesday, 18 January 2017

GARLIC - A SUPER FOOD FOR YOUR HEART




References

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  • Tao Zeng, Fang-Fang Guo, Cui-Li Zhang, Fu-Yong Song, Xiu-Lan Zhao and Ke-Qin Xie. A meta-analysis of randomized, double-blind, placebo-controlled trials for the effects of garlic on serum lipid profiles. Journal of the Science of Food and Agriculture; Volume 92, Issue 9, pages 1892–1902, July 2012.
  • Rahman, K. (2007), Effects of garlic on platelet biochemistry and physiology. Mol. Nutr. Food Res., 51: 1335–1344.
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  • Yu-Yan Yeh and Lijuan Liu. Cholesterol-Lowering Effect of Garlic Extracts and Organosulfur Compounds: Human and Animal Studies J. Nutr. March 1, 2001 vol. 131 no. 3 989S-993S. http://jn.nutrition.org/content/131/3/989S.long
  • Yeh YY, Liu L. Cholesterol-lowering effect of garlic extracts and organosulfur compounds: human and animal studies. J Nutr. 2001 Mar;131(3s):989S-93S. http://www.ncbi.nlm.nih.gov/pubmed/11238803
  • Auer W, Eiber A, Hertkorn E, Hoehfeld E, Koehrle U, Lorenz A, Mader F, Merx W, Otto G, Schmid-Otto B, et al. Hypertension and hyperlipidaemia: garlic helps in mild cases. Br J Clin Pract Suppl. 1990;69:3–6. https://www.ncbi.nlm.nih.gov/pubmed/2083170
  • http://www.livestrong.com/article/340975-what-are-the-health-benefits-of-raw-garlic-vs-cooked-garlic/

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