Other Proposed Uses
The story of garlic's role in human history could fill a book, as indeed it has, many times. Its species name, sativum , means cultivated, indicating that garlic does not grow in the wild. So fond have humans been of this herb that garlic can be found almost everywhere in the world, from Polynesia to Siberia.
From Roman antiquity through World War I, garlic poultices were used to prevent wound infections. The famous microbiologist Louis Pasteur performed some of the original work showing that garlic could kill bacteria. In 1916, the British government issued a general plea for the public to supply it with garlic in order to meet wartime needs. Garlic was called Russian penicillin during World War II because, after running out of antibiotics, the Russian government turned to this ancient treatment for its soldiers.
After World War II, Sandoz Pharmaceuticals manufactured a garlic compound for intestinal spasms, and the Van Patten Company produced another for lowering blood pressure.
What Is Garlic Used for Today?
What Is the Scientific Evidence for Garlic?
Heart Attack Prevention
Hypertension (High Blood Pressure)
The results showed that participants receiving garlic were almost two-thirds less likely to catch cold than those receiving placebo. Furthermore, participants who did catch cold recovered about one day faster in the garlic group as compared to the placebo group.
Thus, regular use of garlic might help prevent colds. However, there is no evidence as yet that if you take garlic at the onset of a cold you will recover more quickly.
The interpretations of studies like this one are always a bit controversial. For example, it's possible that the women who ate a lot of garlic also made other healthful lifestyle choices. While researchers looked at this possibility very carefully and concluded that garlic was a common factor, it is not clear that they are right. What is really needed to settle the question is an intervention trial, where some people are given garlic and others are given a placebo. However, none has yet been performed that evaluated garlic for cancer prevention.
A typical dosage of garlic is 900 mg daily of a garlic powder extract standardized to contain 1.3% alliin, providing about 12,000 mcg of alliin daily, or 4-5 mg of “allicin potential.” Alliin-free aged garlic is taken at a dose of 1 to 7.2 g daily.
Alliin is a relatively odorless substance found in garlic. When garlic is crushed or cut, an enzyme called allinase is brought in contact with alliin, turning it into allicin. Allicin is responsible for much of the typical odor of garlic. It is very active chemically and probably helps the garlic bulb defend itself from attack by insects and other threats. However, allicin is unstable, and soon breaks down into a variety of other substances. When garlic is ground up and encapsulated, the effect is similar to cutting the bulb: Alliin contacts allinase, yielding allicin, which then breaks down. Unless something is done to prevent this process, garlic powder won't have any alliin or allicin left by the time it is purchased.
Some garlic producers believe that alliin and allicin are not essential for garlic's effectiveness and do not worry about this. Aged garlic, for example, has very little of either compound. But other manufacturers believe that allicin is the primary active ingredient in garlic. Because allicin is an unstable chemical, these manufacturers are faced with a challenge.
One solution might be to chemically stabilize allicin so that it doesn’t break down. However, allicin has a strong garlic smell, and a relatively odorless product is preferable. Many manufacturers of garlic powder products seek to stabilize the alliin in the product, and to do so in such a way that the alliin converts to allicin after it is consumed. How well their methods work remain a matter of controversy.
Note : Do not confuse essential oil of garlic with garlic oils. The term "garlic oil" refers to garlic extracted by means of oil. Garlic essential oil is the pure oily component of the herb, and, like other essential oils , it is potentially toxic.
When raw garlic is taken in excessive doses, it can cause numerous symptoms, such as stomach upset, heartburn, nausea, vomiting, diarrhea, flatulence, facial flushing, rapid pulse, and insomnia.
Garlic is presumed to be safe for pregnant women (except just before and immediately after delivery) and nursing mothers, although this has not been proven.
Interactions You Should Know About
If you are taking:
- Blood-thinning drugs such as warfarin (Coumadin), heparin , aspirin , clopidogrel (Plavix), ticlopidine (Ticlid), or pentoxifylline (Trental): Do not use garlic except on medical advice.
- Ginkgo , policosanol , or high-dose vitamin E : Taking garlic at the same time might conceivably cause a risk of bleeding problems.
- Medications for HIV : Do not use garlic.
- Reviewer: EBSCO CAM Review Board
- Review Date: 09/2014 -
- Update Date: 09/18/2014 -