The paper summarizes the knowledge on the antihyperlipidemic effect of garlic, formulations prepared from it, and the individual components, which were obtained prevalently in recent decade. It presents varying opinions based on experimental results concerning the mechanisms by means of which the effect takes place. In vitro experiments were carried out mainly on the cultures of rat hepatocytes and an inhibitory effect on important enzymic activities taking place in the biosynthesis of cholesterol and fatty acids was demonstrated. The most frequently employed in vivo models were rabbits. The antiatheraogenic effect was markedly manifested by a reduction of lipid plaques in the arteries in hypercholesterolemic animals, decreased accumulation of cholesterol in vascular walls, and other positive interventions.