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    Home > Food News > Food Articles > The team of Professor Wang Hui, Dean of the School of Public Health, Shanghai Jiao Tong University, found that long-term low-dose garlic intake can effectively reduce total cholesterol, LDL cholesterol and inflammation

    The team of Professor Wang Hui, Dean of the School of Public Health, Shanghai Jiao Tong University, found that long-term low-dose garlic intake can effectively reduce total cholesterol, LDL cholesterol and inflammation

    • Last Update: 2022-05-08
    • Source: Internet
    • Author: User
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    Responsible Editor: Food Science


    Recently, Professor Wang Hui from the School of School of MedicinePublic Health , led his team members Li Sha and Associate Researcher Wang Xiaonan, published an article entitled The Association in the well-known international journal "Critical Reviews in Food Science and Nutrition" in the field of nutrition and food science.


    As one of the most widely used cooking seasonings, garlic has been made into a popular health product around the world


    This study explored the association between different intake amounts and intake periods of garlic and cardiovascular risk, and also provided methodological guidelines and suggestions for garlic-based dietary prevention and treatment strategies for cardiovascular disease


    The research was funded by the National Natural Science Foundation of China, the Shanghai Pujiang Talent Project, and the Shanghai Jiaotong University School of Medicine New Faculty Startup Program


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