Two recent studies examining the blood pressure-lowering properties of garlic and flaxseed are giving further credence to the health benefits of plant-based foods. The first study, published in the European Journal of Clinical Nutrition, found that two daily 480 milligrams supplements of aged garlic extract was associated with significant reductions in systolic blood pressure. Researchers from the University of Adelaide and the National Institute of Integrative Medicine based in Australia estimated the resulting risk reduction for cardiovascular disease to decrease by 16 to 40 percent. The second, preformed by researchers from the Canadian Centre for Agri-Food Research in Health and Medicine, found that 30 grams of flaxseed-rich baked products such as bagels, muffins, and buns were associated with a reduced risk of heart attack and stroke by 50 percent.
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