For about several hundred years, it has been understood and is in the traditional literature that garlic has some cardiovascular benefit, that it thins the blood, that it may reduce some of the fats in the blood, and that those could possibly be aids in reducing the risk factors associated with heart disease.
Depuis quelques siècles, on comprend, comme le dit la littérature traditionnelle, que l'ail a des propriétés cardio-vasculaires, éclaircissant le sang, réduisant dans le sang la teneur en certains gras et contribuant peut-être à la réduction des facteurs de risque associés aux maladies cardiaques.