Background: Black garlic is obtained from fresh garlic (Allium sativum L.) that has been fermented for 80-90 daysthe best period of time and the fermentation compound chemical in garlic changes to new chemicals, such as S-allyl cysteine (SAC), S-allylmercapto-cysteine, and arginine.It is such a pharmacological activity which contains antioxidant, anti-cancer, hepatoprotective, can improve the immune system, reduce hyperglycemia, dyslipidemia, and anti-allergic. Objective: To determine the results of a review of the effect of giving black garlic on decreasing blood pressure and cholesterol in postpartum mothers with hypertension. Method: Systematic Literature Review look for previous research studies on electronic data bases (Pubmed, Cochrance Library, Crossreff, Science Direct, Emerald, Nature, Medline, Hindawi, John Wiley, Microsoft Academic, Garuda, Scopus, WoS (Web of Science) Clarivate, dan Google Scholar) with criteria research Randomized controlled trial, experiment, dan quasy experiment has been published in 2015-2021 and internationally indexed by Scopus Q1, Q2, Q3 and Q4. Data analysis used PRISMA protocol with population were 50 and sample were 6 articles. Results: Analysis of black garlic data can reduce blood pressure and cholesterol in post-partum mothers compared to placebo. This was evidenced by the more effect size value on black garlic (black garlic) compared to placebo. Data from 28 articles from the international journal Scopus ranked Q1 was 1 articles, Q2 was 1 articles, Q3 were 2 articles, and 2 articles not indexed by Scopus with discussion the effect of black garlic on blood pressure and cholesterol in post-partum mothers with hypertension with dose of 12.3-2.400 mg per day for 2-24 weeks reduced the mean systolic blood pressure of 23.21 mmHg and diastolic 7.22 mmHg and reduced total serum cholesterol by 17 +/- 6 mg/dL and lipoprotein cholesterol. low density (LDL) of 9 +/- 6 mg/dL. Conclusion: Black garlic can reduce blood pressure and cholesterol post-partum motherswith hypertension.