Introduction
This fact sheet provides basic
information about garlic—common names, what the science says, potential side
effects and cautions, and resources for more information.
Garlic Common Name: garlic
Latin Name: Allium sativum is the edible
bulb from a plant in the lily family. It has been used as both a medicine and a
spice for thousands of years. Garlic’s most common folk or traditional uses as
a dietary
supplement are for high cholesterol, heart disease,
and high blood pressure. Other folk or traditional uses include prevention of
certain types of cancer, including stomach and colon cancers. Garlic cloves can
be eaten raw or cooked. They may also be dried or powdered and used in tablets
and capsules. Raw garlic cloves can be used to make oils and
liquid extracts.
·
Some evidence indicates that taking
garlic can slightly lower blood cholesterol levels; studies have shown positive
effects for short-term (1 to 3 months) use. An NCCAM-funded study on
the safety and effectiveness of three garlic preparations (fresh garlic, dried
powdered garlic tablets, and aged garlic extract tablets) for lowering blood cholesterol
levels met with profound positive effects.
· Extensive research suggests that
taking garlic may slow the development of atherosclerosis (hardening of the
arteries), a condition that can lead to heart disease or stroke.
Clinical studies done on patients consuming Shimbhala have also revealed gradual opening up of arteries and lowering the blockage level of the artery in start and end of 2 year periods through monitored angiographies.
·
Evidence suggests that taking garlic
may slightly lower blood pressure, particularly in people with high
blood pressure.
·
Some studies suggest consuming garlic
as a regular part of the diet may lower the risk of certain cancers. However,
no clinical trials have examined this. A clinical trial on the long-term use of
garlic supplements to prevent stomach cancer found no effect.
·
Recent NCCAM-funded research includes
studies on how garlic interacts with certain drugs; its effects on liver
function and the dilation and constriction of blood vessels; and the
bioavailability (how well a substance is absorbed by the body) of allicin, the
main active compound of garlic. http://www.anushveda.com
Side Effects and Cautions
·
Garlic appears to be safe for
most adults.
·
Side effects include breath and body
odor, heartburn, upset stomach, and allergic reactions. These side effects are
more common with raw garlic.
·
Garlic can thin the blood (reduce the
ability of blood to clot) in a manner similar to aspirin. This effect may be a
problem during or after surgery. Use garlic with caution if you are planning to
have surgery or dental work, or if you have a bleeding disorder.
·
Garlic has been found to interfere with
the effectiveness of saquinavir, a drug used to treat HIV infection. Its effect
on other drugs has not been well studied.
·
Tell all your health care providers
about any complementary health practices you use. Give them a full picture of
what you do to manage your health. This will help ensure coordinated and safe care.
Sources
- Agency for Healthcare Research and QualityEvidence Report/Technology Assessment no. 20. Rockville, MD: Agency for Healthcare Research and Quality; 2000. AHRQ publication no. 01-E023.
- Gardner CD, Lawson LD, Block E, et al. Archives of Internal Medicine. 2007;167(4):346–353.
- Garlic. In: Blumenthal M, Goldberg A, Brinckman J, eds. Herbal Medicine: Expanded Commission E Monographs. Newton, MA: Lippincott Williams & Wilkins; 2000:139–148.
- Milner JA. Garlic (Allium sativum). In: Coates P, Blackman M, Cragg G, et al., eds. Encyclopedia of Dietary Supplements. New York: NY: Marcel Dekker; 2005:229–240.
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