PRESSURE | Blood pressure in normal values ​​and corrected for age

Black garlic was born in Korea in 2004 and spread rapidly in the United States and then also in Europe. Black garlic is produced by letting fresh garlic bulbs ferment in a controlled humidity and temperature environment for 30 days. No additives or preservatives are added. It is then left to oxidize in a special room for 45 days. Through this long process, the garlic cloves turn black and soften. So black garlic is a variant of white garlic that has undergone fermentation. It maintains all the virtues of the white one but loses the characteristic unpleasant smell and taste. Garlic is able to decrease blood pressure, total cholesterol and LDL, increasing HDL, reduces triglycerides and fibrinogen concentration, increasing fibrinolysis and inhibits platelet aggregation by reducing plasma viscosity.

The combination of these actions give garlic not only the ability to prevent arteriosclerosis but also to cause the regression of atherosclerotic plaques.

Hibiscus, also known as Carcadè, Karkadè or Pink Tea of ​​Abyssinia, is a shrub belonging to the Malvaceae family, originally from India and now cultivated and widespread in various parts of the world. The part of the plant with the highest content of characterizing substances is represented by the calyx of the flowers, which becomes fleshy and red-violet during flowering.

Hibiscus extract is rich in anthocyanins, substances that can act on blood pressure by lowering it. It also has diuretic properties.