Table 5.

Summarizing the mechanisms by which Allium species affect blood pressure, cholesterol, and cardiovascular health.

Mechanism/aspect	Allium species	Key compounds	Effects on blood pressure and cholesterol
Blood pressure reduction	Garlic (Allium sativum)	Sulfur compounds (e.g., allicin)	Lowers systolic/diastolic BP by 5–7%; enhances nitric oxide release.
Lipid profile improvement	Garlic (Allium sativum)	OSCs	Reduces total cholesterol by ~10%, lowers LDL, improves HDL/LDL ratios.
Endothelial function	Onions (Allium cepa)	Flavonoids (e.g., flavonols, catechin)	Enhances endothelial function, reduces blood pressure.
Lipid metabolism regulation	Various Allium species	OSCs	Promotes LDL reduction and fecal lipid excretion, prevents hyperlipidemia.
Cardiovascular outcomes	Garlic and onions	OSCs, flavonoids	Reduces CVD risk factors (cholesterol, BP, obesity); lowers CVD incidence.

All data in this table are supported by references cited in the main text.