Garlic
Important Disclaimer
This is not medical advice. Consult a qualified healthcare provider before using any remedy, especially if pregnant, breastfeeding, on medication, or managing a health condition.
Overview
Garlic is one of the oldest and most widely used medicinal plants in human history, cultivated for over 7,000 years. Its powerful medicinal properties come primarily from allicin — a sulfur compound formed when garlic is crushed or chopped. Garlic has well-documented cardiovascular, antimicrobial, immune-boosting, and anticancer properties, with over 5,000 peer-reviewed publications. Hippocrates prescribed garlic for a wide range of conditions, and it has been used in virtually every traditional medicine system worldwide.
Traditional Use
Garlic has been used medicinally for over 7,000 years. Ancient Egyptians fed garlic to pyramid builders for strength — the Ebers Papyrus (1550 BC) lists 22 garlic preparations. Hippocrates prescribed garlic for pulmonary complaints, digestive disorders, and fatigue. In traditional Chinese medicine, garlic is used to warm the stomach, resolve toxins, and kill parasites. During World War I and II, garlic was used as an antiseptic for wounds when conventional antibiotics were unavailable.
Key Active Compounds
Allicin
The primary bioactive compound formed when garlic is crushed or chopped. Responsible for garlic's characteristic odor and most of its antimicrobial, cardiovascular, and immune-boosting properties.
Alliin
The stable precursor to allicin found in intact garlic cloves. Converted to allicin by the enzyme alliinase when garlic is crushed or chopped.
Ajoene
A stable allicin derivative with potent antiplatelet, antifungal, and potential anticancer properties. Formed when allicin is dissolved in oil.
S-Allylcysteine (SAC)
A stable water-soluble compound found in aged garlic extract. Has antioxidant, neuroprotective, and cardiovascular-protective properties without the odor of allicin.
Evidence-Based Benefits
Cardiovascular health
Strong evidenceMultiple meta-analyses confirm garlic significantly reduces total cholesterol, LDL cholesterol, blood pressure, and platelet aggregation. Regular consumption is associated with 20–38% reduction in cardiovascular disease risk.
Antimicrobial and immune support
Strong evidenceAllicin has broad-spectrum antimicrobial activity against bacteria (including MRSA), viruses, fungi, and parasites. Clinical trials show garlic reduces cold frequency by 63% and duration by 70%.
Blood pressure reduction
Moderate evidenceMeta-analyses of RCTs show garlic supplementation significantly reduces systolic and diastolic blood pressure, with effects comparable to some antihypertensive medications.
Cancer prevention
Some studiesEpidemiological studies show inverse associations between garlic consumption and risk of stomach, colorectal, and other cancers. Organosulfur compounds induce apoptosis in cancer cells in laboratory studies.
Common Preparation Methods
Raw Garlic
Crush or mince 1–2 cloves of fresh garlic and let sit for 10 minutes (allows allicin to form). Eat raw, add to salad dressings, or mix with honey.
Dosage: 1–2 raw cloves dailyCrushing and waiting 10 minutes before eating maximizes allicin formation. Most potent medicinal form.
Garlic Tea / Infusion
Crush 2–3 garlic cloves and steep in 2 cups of hot water for 10 minutes. Add honey and lemon. Strain and drink.
Dosage: 1–2 cups daily during illnessEffective for colds, respiratory infections, and immune support.
Aged Garlic Extract (AGE)
Take standardized aged garlic extract capsules (Kyolic brand is most studied). Contains stable SAC without the odor of fresh garlic.
Dosage: 600–1200mg dailyBest-tolerated form; odorless. Most studied for cardiovascular benefits.
Garlic Oil
Infuse crushed garlic in olive oil for 24 hours (refrigerate). Use as a cooking oil or apply topically for ear infections (warm oil only).
Dosage: 1–2 teaspoons daily in foodDo not store homemade garlic oil at room temperature — botulism risk. Refrigerate and use within 1 week.
Safety & Cautions
Please read carefully before use
Contraindications
- Bleeding disorders: antiplatelet effects increase bleeding risk
- Pre-surgery: stop 2 weeks before surgery
- Allium allergy
- Stomach ulcers or GERD: raw garlic may irritate
Drug Interactions
- Anticoagulants (warfarin, aspirin): significantly increases bleeding risk
- HIV medications (saquinavir): may reduce drug levels
- Cyclosporine: may reduce drug effectiveness
- Diabetes medications: may enhance blood sugar-lowering effects
Possible Side Effects
- Breath and body odor
- Digestive upset (heartburn, nausea, gas) especially with raw garlic
- Skin burns with topical application of raw garlic
- Rare allergic reactions
Special Populations
- Pregnancy: safe as food; avoid high-dose supplements
- Breastfeeding: may affect breast milk flavor
- Pre-surgery: discontinue 2 weeks before
- Anticoagulant users: monitor closely
Sources & References
Cochrane Database of Systematic Reviews
Journal of Nutrition
Quick Reference
Amaryllidaceae
Bulb (cloves), Leaves, Flowers
Pungent, sharp, spicy when raw; sweet and mellow when cooked
Safety First
Always consult with a qualified healthcare provider before starting any new remedy, especially if you have existing health conditions or take medications.