Newly announced research from Germany shows that garlic can play a role in preventing and potentially reversing or dispersing arteriosclerotic plaque formation. The research was announced during a webcast on Arteriosclerosis and Garlic held Friday, April 29th. The study was conducted by well-known German scientist Günter Siegel M.D., and was also presented at the 6th Annual Conference on Arteriosclerosis, Thrombosis and Vascular Biology held by the American Heart Association later that day in Washington, D.C.1
Dr. Siegel’s study, “Reduction of Arteriosclerotic Nanoplaque Formation by Garlic Extract,” provides molecular-mechanistic evidence that Kwai® garlic (Lichtwer Pharma, Berlin), the leading garlic product in Germany, not only prevents the formation of the aggregational molecular complexes that are the building blocks of arterial plaque, but also reverses or disperses the existing plaque. Dr. Siegel and his medical research team investigated in an in vitro biosensor model the influence of Kwai garlic on the very first stages of arteriosclerotic plaque development (nanoplaques), which later on can lead to a number of cardiovascular illnesses, including high blood pressure and stroke. Heart disease is the number one killer of people in industrialized nations. Dr. Siegel’s latest findings clearly show and quantify for the first time that Kwai garlic can reduce the incidence of lipoprotein(a)-induced nanoplaque formation by up to 40% and the size of the nanoplaque itself by up to 20%.
According to a press release2 from Abkit Inc., the New York-based distributor of Kwai in the United States, these findings are significant and strongly suggest that Kwai garlic is the first known natural substance to reduce the high arteriosclerotic nanoplaque formation induced by lipoprotein(a) [Lp(a)]. These results, says the press release, combined with 42 human clinical trials using Kwai garlic powder, demonstrate positive effects on various cardiovascular risk factors. For example, a 5-year clinical trial on patients taking 900 mg of Kwai per day resulted in a measurable reversal of plaque build-up in carotid and femoral arteries.3 Furthermore, Dr. Siegel’s research suggests that the benefits of Kwai garlic are comparable to those of HDL (High-Density Lipoprotein, the “good cholesterol”) and, therefore, Kwai garlic, as a “phyto-HDL” (i.e., plant-based agent that has effects similar to HDL) may help prevent heart disease.