Hypercholesterolemia is associated with an increased risk of heart disease. Regular intake of Allium sativum, commonly known as garlic has been suggested to have beneficial impact on cholesterol levels. Garlic is a plant of the family Alliaceae. It is universally used as a flavouring agent and in traditional medicine to enhance physical and mental health. Unique organosulphur compounds found in garlic provide its characteristic flavour and odour and most of its biological activity. O ne of the sulfur-based compound, allicin is attributed to garlic cholesterol-lowering effects even though the exact mechanism of its action remains unclear. The effect of garlic on blood lipids has been studied in numerous trials and also summarized in meta-analyses, with conflicting results. We critically reviewed and summarised the evidence on the effect of garlic on serum cholesterol. We carried out a comprehensive search of the Cochrane Library, MEDLINE, EMBASE, electronic publishing sites, ref