Can black garlic cause high blood pressure?--Black Garlic: A Potential Ally for Postpartum Hypertensive Mothers
The journey of motherhood is a beautiful yet challenging one, especially when it comes to the health of new mothers. Postpartum hypertension, a common and potentially dangerous condition, poses a significant threat to the well - being of many mothers after childbirth. Understanding this condition and exploring effective solutions is crucial for the health of both mothers and their new - borns. In recent years, black garlic has emerged as a natural and promising option that may help manage postpartum hypertension, offering hope to countless mothers around the world.
Black Garlic: Transforming Ordinary Garlic into a Health Powerhouse
Black garlic is not a naturally occurring variety but is derived from the fermentation of fresh garlic (Allium sativum L.). This fermentation process, which typically takes 80 - 90 days, triggers a series of complex chemical reactions within the garlic. As a result, the original chemical compounds are gradually transformed into new and beneficial components, including S - allyl cysteine (SAC), S - allyl mercapto - cysteine, and arginine. These new compounds endow black garlic with a wide range of pharmacological activities. It is known for its antioxidant, anti - cancer, and liver - protecting properties. Additionally, black garlic can enhance the immune system, reduce high blood sugar levels, improve dyslipidemia, and even exhibit anti - allergic characteristics.
One of the remarkable features of black garlic is its significantly enhanced antioxidant activity compared to fresh garlic. The polyphenols in black garlic contribute to an antioxidant capacity that is seven times higher than that of fresh garlic extracts. This increased antioxidant power is crucial for neutralizing free radicals in the body, which are often associated with various diseases and the aging process.
Postpartum Hypertension: A Serious Health Concern
Postpartum hypertension refers to the development of high blood pressure in mothers after childbirth. A diagnosis of hypertension is made when the systolic blood pressure exceeds 140 mmHg and the diastolic blood pressure exceeds 90 mmHg. This condition is a major contributor to morbidity and mortality during the perinatal period. Many postpartum hypertensive mothers were previously diagnosed with pre - eclampsia or eclampsia.
According to the World Health Organization, the majority of maternal deaths globally occur in developing countries, and hypertension accounts for 16% of these deaths, surpassing other factors such as hemorrhage, miscarriage, and infection. In Indonesia, the situation is equally concerning. The Indonesia Demographic and Health Survey (IDHS) has revealed a relatively high maternal mortality rate. In some regions, like the city of Semarang and Pati Regency in Central Java Province, there have been notable cases of maternal deaths due to pre - eclampsia and postpartum eclampsia. For instance, in Semarang City, the maternal mortality rate has fluctuated over the years, and in Pati Regency, a significant proportion of maternal deaths are attributed to these hypertensive disorders.
If left uncontrolled, postpartum hypertension can lead to a series of severe complications. These include cerebral hemorrhage, stroke, retinal damage, heart problems, pulmonary edema, liver necrosis, and even kidney failure. These complications not only endanger the mother's life but also have a profound impact on her quality of life and the well - being of her family.
The Miraculous Effect of Black Garlic on Lowering Blood Pressure in Postpartum Hypertensive Mothers
Numerous studies have demonstrated the positive effect of black garlic in reducing blood pressure in postpartum hypertensive mothers. Different forms of black garlic, such as aged black garlic, raw black garlic, black garlic powder, aged black garlic extract, or black garlic oil, have all shown potential in this regard.
In a particular study, postpartum hypertensive mothers were administered pills containing black garlic extract. After 4 and 8 weeks of intervention, compared with the control group, a significant decrease in diastolic blood pressure was observed. Another study reported significant changes in systolic and diastolic blood pressure measurements after the mothers took black garlic - related supplements. On average, the systolic blood pressure decreased by 23.21 mmHg, and the diastolic blood pressure decreased by 7.22 mmHg.
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The antihypertensive effect of black garlic is mainly attributed to one of its key components, allicin. Allicin acts as a "vascular guardian" in the body. It can prevent the production of angiotensin II, a substance that causes blood vessels to harden and constrict, thereby increasing blood pressure. By inhibiting the production of angiotensin II, allicin allows blood to flow more smoothly, leading to a reduction in blood pressure.
In addition, two other compounds in black garlic, hydrogen sulfide and nitric oxide, also play important roles in regulating blood pressure levels. Moreover, the anti - inflammatory and antioxidant properties of black garlic help reduce or prevent blood pressure elevation. It is as if black garlic provides a "cleaning and maintenance" for the body's blood vessels and blood pressure regulation system, enabling them to function better.
Black Garlic's Contribution to Reducing Cholesterol Levels in Postpartum Hypertensive Mothers
In addition to its blood - pressure - lowering effect, black garlic also shows promise in reducing cholesterol levels in postpartum hypertensive mothers. Cholesterol is a major risk factor for many non - communicable diseases, including coronary heart disease, diabetes, atherosclerosis, stroke, and hypertension. When cholesterol levels in the blood are too high, it tends to form plaques on the arterial walls, hardening and blocking the arteries, and impeding the normal flow of blood.
The allicin in black garlic can break down fat and reduce the amount of fat attached to the arteries, thus inhibiting the formation of plaques and keeping the arteries elastic and the blood flowing smoothly. Research data shows that after postpartum hypertensive mothers took black garlic supplements for a certain period, their total serum cholesterol decreased by an average of 17 ± 6 mg/dL, and low - density lipoprotein (LDL) cholesterol decreased by 9 ± 6mg/dL. Moreover, taking black garlic also led to positive changes in some related indicators. For example, the high - serum C - reactive protein (hs - CRP) level decreased, and the plasma glutathione (GSH) level increased. These changes further illustrate the positive effect of black garlic on improving cholesterol metabolism in postpartum hypertensive mothers.
Safety and Recommendations for Consuming Black Garlic
With the numerous benefits of black garlic, many postpartum hypertensive mothers may be eager to give it a try. However, it is necessary to be aware of some precautions before consumption. Overall, black garlic supplements are relatively safe. The most common side effects for most people are garlic - like breath, taste, or body odor. Occasionally, symptoms such as abdominal pain, bloating, and reflux may occur, but these are usually mild and do not cause significant harm to the body. Other rare side effects include allergic reactions, headache, dry mouth, cough, hot flashes, thrush, and drowsiness.
Regarding the dosage and duration of consumption, different studies have provided some reference suggestions. For example, taking 188 mg of black garlic powder with egg yolk daily for 12 weeks, or consuming 400 mg of raw black garlic daily for 6 months, or ingesting 240 - 2400 mg of aged black garlic extract daily for 2 - 23 weeks. However, it should be noted that these are only data from research. Since each mother's physical condition is different, it is advisable to consult a doctor or a professional nutritionist before actually consuming black garlic. They can help formulate a suitable consumption plan based on individual circumstances, ensuring both safety and effectiveness in enjoying the health benefits of black garlic.
Conclusion
Black garlic, as a natural food, offers a new option for postpartum hypertensive mothers in reducing blood pressure and cholesterol. It has shown excellent results in many studies and is relatively safe with few side effects. However, research on the use of black garlic in the postpartum hypertensive mother population is still ongoing. More studies are needed in the future to further clarify its optimal usage and effects. For postpartum hypertensive mothers, black garlic is a health option worthy of attention and trial. At the same time, regular medical treatment and a healthy lifestyle should not be ignored. It is hoped that through continuous research and exploration, more postpartum hypertensive mothers can benefit from black garlic, regain their health, and enjoy the joy brought by new life.
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