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Overview
Garlic has been used as both food and medicine in many cultures for thousands of years, dating as far back as the time that the Egyptian pyramids were built. Later, gravediggers in early eighteenth-century France drank a concoction of crushed garlic in wine which they believed would protect them from getting the plague that killed many people in Europe. More recently, during both World Wars I and II, soldiers were given garlic to prevent gangrene and today people use garlic to help prevent atherosclerosis (plaque build up in the arteries causing blockage and possibly leading to heart attack or stroke), improve high blood pressure, and reduce colds, coughs, and bronchitis.
Medical research has been underway to assess whether these traditional uses of garlic have scientific validity. While the science is not definitive at this point, much of the research is showing real promise and many clinicians continue to report improvements in the areas of infection and heart-related risk factors for their individual patients. For example, test tube and animal studies suggest that garlic can kill many types of bacteria, some viruses and fungal infections, and even intestinal parasites. The belief is that properties of garlic may prove to help support immune function and prevent infection in people. Some experts believe that science may prove that garlic is particularly useful when taken together with medications (like antibiotics) prescribed for these infections.
Garlic also has antioxidant properties. Antioxidants help scavenge free radicals -- particles that can damage cell membranes, interact with genetic material, and possibly contribute to the aging process as well as the development of a number of conditions including heart disease and cancer. Free radicals occur naturally in the body, but environmental toxins (including ultraviolet light, radiation, cigarette smoking, and air pollution) can also increase the number of these damaging particles. Antioxidants can neutralize free radicals and may reduce or even help prevent some of the damage they cause over time.
The conditions for which garlic is showing the most promise include:
Atherosclerosis
Studies suggest that fresh garlic and garlic supplements may prevent blood clots and destroy plaque. Blood clots and plaque block blood flow and contribute to the development of atherosclerosis. Blockage of blood flow to the heart, brain, and legs, can lead to heart attack, stroke, or peripheral vascular disease (PVD). People with PVD experience pain in the legs when they walk and move. If garlic does reduce the build up of plaque, then stroke, heart attacks, and PVD may be less likely to occur in people who eat garlic or take garlic supplements.
Garlic may also be beneficial for risk factors for heart disease, including high blood pressure, high cholesterol, and diabetes. An animal study suggests that garlic may help lower homocysteine levels as well. Homocysteine, similar to cholesterol, may contribute to increasing amounts of blood clots and plaque in blood vessels.
High Cholesterol
Long hailed for its beneficial effects, a number of studies have found that garlic reduces elevated total cholesterol levels more effectively than placebo. However, the extent to which garlic lowers cholesterol in these studies has been small, and study limitations make it somewhat difficult to draw any firm conclusions. More research with better-designed studies is needed in order to fully assess the safety and effectiveness of garlic and to determine the most appropriate dose and form (see Available Forms).
In the meantime, work with a qualified healthcare practitioner, knowledgeable in herbal medicine, to determine if garlic is safe and appropriate for you to try. The specialist will assess what other medications you are taking to make sure that there are no potentially dangerous interactions, and will follow your cholesterol levels closely.
High Blood Pressure
Studies suggest that raw garlic may lower blood pressure. Similar to cholesterol, however, the drop in blood pressure caused by garlic is fairly small. For this reason, further research is necessary before it can be routinely recommended for people with high blood pressure.
Since garlic is considered relatively safe and has a number of other potentially healthful benefits for the heart, a professional herbalist may recommend the use of this herb. Again, work closely with a knowledgeable herbal specialist to determine if garlic is safe and appropriate for you. A healthcare provider will also monitor your blood pressure closely while you are taking this herbal supplement.
Diabetes
Garlic has been used as a traditional dietary supplement for diabetes in Asia, Europe, and the Middle East. Preliminary studies in rabbits, rats, and limited numbers of people have demonstrated that garlic has some ability to lower blood sugars. One well-designed study conducted in Thailand, however, found that garlic was no better than placebo in lowering blood sugar levels in people with type 2 diabetes. More research in this area is warranted. (See Possible Interactions regarding some concern about using garlic with certain medications for diabetes.)
Common Cold
A well-designed study of nearly 150 people supports the value of garlic for preventing and treating the common cold. In this study, people received either garlic supplements or placebo for 12 weeks during "cold season" (between the months of November and February). Those who received the garlic had significantly fewer colds than those who received placebo. Plus, when faced with a cold, the symptoms lasted a much shorter time in those receiving garlic compared to those receiving placebo.
Cancer
Test tube and animal studies suggest that garlic may have some anti-cancer activity. Observational, population-based studies (which follow groups of people over time) suggest that people who have more raw or cooked garlic in their diet are less likely to have certain types of cancer, particularly colon and stomach cancers. Dietary garlic may also offer some protection against the development of breast, prostate, and laryngeal (throat) cancers. However, these types of cancer have not been as extensively studied as colon and stomach cancer.
While these results are intriguing, more research is needed to best understand whether dietary intake of garlic and other substances in the same family (such as onions, leeks, scallions, chives, and shallots) truly help to prevent cancer. In addition, studies looking at garlic supplements (as opposed to dietary garlic) and cancer have been limited. Thus far, however, use of garlic supplements does not appear to reduce the risk of developing prostate, colon, stomach, lung, or breast cancer.
Tuberculosis
Numerous test tube studies have demonstrated that garlic extract inhibits the growth of different species of bacteria, including Mycobacterium tuberculosis, the organism responsible for tuberculosis. However, very high concentrations of garlic extract were needed to slow down the growth of M. tuberculosis in these studies, so some experts are concerned that these levels may be toxic to people. While further research in people is needed, one animal study found that garlic oil (which is a higher concentration than the extract) also inhibited M. tuberculosis and reduced the tuberculosis lesions in the lungs of these animals. Some scientists speculate that a combination of garlic extract or garlic oil with anti-tuberculosis drugs may eventually prove effective against the disease. Research to test this theory is needed.
Intestinal Parasites
Laboratory studies suggest that large quantities of fresh, raw garlic may have antiparasitic properties against the roundworm, Ascaris lumbricoides, which is the most common type of intestinal parasite. Garlic for this purpose, however, has not yet been tested in people.
Ear Pain from Otitis Media
Most children with an ear infection known as otitis media experience pain. Often, ear drops with pain killers are prescribed to relieve this discomfort. A recent study compared this standard treatment to a combination herbal extract (also used as ear drops) containing garlic as well as calendula, St. John's wort, and mullein flower. The herbal combination worked as well as the prescription ear drops. The number of children included in the study, however, was small. More research in this area would be helpful.
Plant Description
Garlic originally came from central Asia, and is now cultivated throughout the world. Garlic is a perennial that can grow two feet high or more. The most important part of this plant for medicinal purposes is the compound bulb. Each bulb is made up of 4 to 20 cloves, and each clove weighs about 1 gram. The parts of the plant used medicinally include fresh bulbs, dried bulbs, and oil extracted from the garlic.
What's It Made Of?
There are several important components of garlic that have been identified, and many more that have not. Alliin is an odorless sulfur-containing chemical derived from the amino acid cysteine. When garlic bulbs are crushed, alliin is converted into another compound called allicin. Allicin appears to be at least one of the primary active compounds that gives garlic its characteristic odor and many of its healing benefits.
Allicin appears to have infection-fighting action as well as potential cardiovascular effects including, possibly, the ability to lower blood pressure and cholesterol. In addition, test tubes have shown that allicin has anti-cancer activities.
Allicin is further broken down to a compound called ajoene, which may be the substance that inhibits blockage in blood vessels from clots and atherosclerosis.
Garlic has been used as both food and medicine in many cultures for thousands of years, dating as far back as the time that the Egyptian pyramids were built. Later, gravediggers in early eighteenth-century France drank a concoction of crushed garlic in wine which they believed would protect them from getting the plague that killed many people in Europe. More recently, during both World Wars I and II, soldiers were given garlic to prevent gangrene and today people use garlic to help prevent atherosclerosis (plaque build up in the arteries causing blockage and possibly leading to heart attack or stroke), improve high blood pressure, and reduce colds, coughs, and bronchitis.
Medical research has been underway to assess whether these traditional uses of garlic have scientific validity. While the science is not definitive at this point, much of the research is showing real promise and many clinicians continue to report improvements in the areas of infection and heart-related risk factors for their individual patients. For example, test tube and animal studies suggest that garlic can kill many types of bacteria, some viruses and fungal infections, and even intestinal parasites. The belief is that properties of garlic may prove to help support immune function and prevent infection in people. Some experts believe that science may prove that garlic is particularly useful when taken together with medications (like antibiotics) prescribed for these infections.
Garlic also has antioxidant properties. Antioxidants help scavenge free radicals -- particles that can damage cell membranes, interact with genetic material, and possibly contribute to the aging process as well as the development of a number of conditions including heart disease and cancer. Free radicals occur naturally in the body, but environmental toxins (including ultraviolet light, radiation, cigarette smoking, and air pollution) can also increase the number of these damaging particles. Antioxidants can neutralize free radicals and may reduce or even help prevent some of the damage they cause over time.
The conditions for which garlic is showing the most promise include:
Atherosclerosis
Studies suggest that fresh garlic and garlic supplements may prevent blood clots and destroy plaque. Blood clots and plaque block blood flow and contribute to the development of atherosclerosis. Blockage of blood flow to the heart, brain, and legs, can lead to heart attack, stroke, or peripheral vascular disease (PVD). People with PVD experience pain in the legs when they walk and move. If garlic does reduce the build up of plaque, then stroke, heart attacks, and PVD may be less likely to occur in people who eat garlic or take garlic supplements.
Garlic may also be beneficial for risk factors for heart disease, including high blood pressure, high cholesterol, and diabetes. An animal study suggests that garlic may help lower homocysteine levels as well. Homocysteine, similar to cholesterol, may contribute to increasing amounts of blood clots and plaque in blood vessels.
High Cholesterol
Long hailed for its beneficial effects, a number of studies have found that garlic reduces elevated total cholesterol levels more effectively than placebo. However, the extent to which garlic lowers cholesterol in these studies has been small, and study limitations make it somewhat difficult to draw any firm conclusions. More research with better-designed studies is needed in order to fully assess the safety and effectiveness of garlic and to determine the most appropriate dose and form (see Available Forms).
In the meantime, work with a qualified healthcare practitioner, knowledgeable in herbal medicine, to determine if garlic is safe and appropriate for you to try. The specialist will assess what other medications you are taking to make sure that there are no potentially dangerous interactions, and will follow your cholesterol levels closely.
High Blood Pressure
Studies suggest that raw garlic may lower blood pressure. Similar to cholesterol, however, the drop in blood pressure caused by garlic is fairly small. For this reason, further research is necessary before it can be routinely recommended for people with high blood pressure.
Since garlic is considered relatively safe and has a number of other potentially healthful benefits for the heart, a professional herbalist may recommend the use of this herb. Again, work closely with a knowledgeable herbal specialist to determine if garlic is safe and appropriate for you. A healthcare provider will also monitor your blood pressure closely while you are taking this herbal supplement.
Diabetes
Garlic has been used as a traditional dietary supplement for diabetes in Asia, Europe, and the Middle East. Preliminary studies in rabbits, rats, and limited numbers of people have demonstrated that garlic has some ability to lower blood sugars. One well-designed study conducted in Thailand, however, found that garlic was no better than placebo in lowering blood sugar levels in people with type 2 diabetes. More research in this area is warranted. (See Possible Interactions regarding some concern about using garlic with certain medications for diabetes.)
Common Cold
A well-designed study of nearly 150 people supports the value of garlic for preventing and treating the common cold. In this study, people received either garlic supplements or placebo for 12 weeks during "cold season" (between the months of November and February). Those who received the garlic had significantly fewer colds than those who received placebo. Plus, when faced with a cold, the symptoms lasted a much shorter time in those receiving garlic compared to those receiving placebo.
Cancer
Test tube and animal studies suggest that garlic may have some anti-cancer activity. Observational, population-based studies (which follow groups of people over time) suggest that people who have more raw or cooked garlic in their diet are less likely to have certain types of cancer, particularly colon and stomach cancers. Dietary garlic may also offer some protection against the development of breast, prostate, and laryngeal (throat) cancers. However, these types of cancer have not been as extensively studied as colon and stomach cancer.
While these results are intriguing, more research is needed to best understand whether dietary intake of garlic and other substances in the same family (such as onions, leeks, scallions, chives, and shallots) truly help to prevent cancer. In addition, studies looking at garlic supplements (as opposed to dietary garlic) and cancer have been limited. Thus far, however, use of garlic supplements does not appear to reduce the risk of developing prostate, colon, stomach, lung, or breast cancer.
Tuberculosis
Numerous test tube studies have demonstrated that garlic extract inhibits the growth of different species of bacteria, including Mycobacterium tuberculosis, the organism responsible for tuberculosis. However, very high concentrations of garlic extract were needed to slow down the growth of M. tuberculosis in these studies, so some experts are concerned that these levels may be toxic to people. While further research in people is needed, one animal study found that garlic oil (which is a higher concentration than the extract) also inhibited M. tuberculosis and reduced the tuberculosis lesions in the lungs of these animals. Some scientists speculate that a combination of garlic extract or garlic oil with anti-tuberculosis drugs may eventually prove effective against the disease. Research to test this theory is needed.
Intestinal Parasites
Laboratory studies suggest that large quantities of fresh, raw garlic may have antiparasitic properties against the roundworm, Ascaris lumbricoides, which is the most common type of intestinal parasite. Garlic for this purpose, however, has not yet been tested in people.
Ear Pain from Otitis Media
Most children with an ear infection known as otitis media experience pain. Often, ear drops with pain killers are prescribed to relieve this discomfort. A recent study compared this standard treatment to a combination herbal extract (also used as ear drops) containing garlic as well as calendula, St. John's wort, and mullein flower. The herbal combination worked as well as the prescription ear drops. The number of children included in the study, however, was small. More research in this area would be helpful.
Plant Description
Garlic originally came from central Asia, and is now cultivated throughout the world. Garlic is a perennial that can grow two feet high or more. The most important part of this plant for medicinal purposes is the compound bulb. Each bulb is made up of 4 to 20 cloves, and each clove weighs about 1 gram. The parts of the plant used medicinally include fresh bulbs, dried bulbs, and oil extracted from the garlic.
What's It Made Of?
There are several important components of garlic that have been identified, and many more that have not. Alliin is an odorless sulfur-containing chemical derived from the amino acid cysteine. When garlic bulbs are crushed, alliin is converted into another compound called allicin. Allicin appears to be at least one of the primary active compounds that gives garlic its characteristic odor and many of its healing benefits.
Allicin appears to have infection-fighting action as well as potential cardiovascular effects including, possibly, the ability to lower blood pressure and cholesterol. In addition, test tubes have shown that allicin has anti-cancer activities.
Allicin is further broken down to a compound called ajoene, which may be the substance that inhibits blockage in blood vessels from clots and atherosclerosis.
