IMPORTANCE OF GARLIC (ALLIUM SATIVUM): AN EXHAUSTIVE REVIEW

Abstract

Allium sativum, also known as Clove Garlic is part of the Lilliceae plant family. Garlic is a member of the onion family and is one of nature's most versatile medicinal plant. The name " Allium sativum " is derived from the Celtic word " all " , meaning burning or stinging, and the Latin " sativum " meaning planted or cultivated. The English word, garlic, is derived from the Anglo-Saxon " gar-leac " or spear plant, referring to its flowering stalk. Garlic is used as a traditional dietary supplement for diabetes in Asia, Europe, and the Middle East. In addition to its reputation as a healthy food, Garlic has shown anti-viral, anti-bacterial, antifungal, antioxidant, anti-atherosclerotic and anti-cancer properties.

Full text

REVIEW ARTICLE
Journal of Drug Discovery and Therapeutics 1 (4) 2013, 23-27
*Corresponding author: Prof. Satyanand Tyagi
Page23 Page23
Page23
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ISSN: 2320 - 4230
IMPORTANCE OF GARLIC (ALLIUM SATIVUM): AN EXHAUSTIVE REVIEW
*Prof. Satyanand Tyagi1, Patel Chirag J2, Dadarwal Poonam3, Mangukia Dhruv3, Sojitra Ishita4, Zubair Khalid Labu5, Anil Kumar Gupta6, Kalpen N
Patel7
1President & Founder, Tyagi Pharmacy Association (TPA) & Scientific Writer (Pharmacy), Chattarpur, New Delhi, India-110074.
2Editor-in-Chief, Tyagi Pharmacy Association (TPA) & Scientific Writer (Pharmacy), Chattarpur, New Delhi, India-110074.
3Department of Pharmaceutics, Maharishi Arvind Institute of Pharmacy, Mansarovar, Jaipur, Rajasthan, India-302020.
4Department of Pharmaceutics, Parul Institute of Pharmacy, Vadodara, Gujarat, India-391760.
5Department of Pharmaceutics, Associate Professor, World University of Bangladesh (WUB), Dhanmondi, Dhaka, Bangladesh-1205.
6Research Scholar, Bhagwant University, Institute of Pharmacy & Research Center, Ajmer, Rajasthan, India-305004
7Department of Pharmaceutics, Shree Krishna Institute of Pharmacy, Shankhalpur, Becharaji, Mehsana, Gujarat, India-384210
ABSTRACT
Allium sativum, also known as Clove Garlic is part of the Lilliceae plant family. Garlic is a member of the onion
family and is one of nature's most versatile medicinal plant. The name “Allium sativum” is derived from the Celtic word
“all”, meaning burning or stinging, and the Latin “sativum” meaning planted or cultivated. The English word, garlic, is
derived from the Anglo-Saxon “gar-leac” or spear plant, referring to its flowering stalk. Garlic is used as a traditional
dietary supplement for diabetes in Asia, Europe, and the Middle East. In addition to its reputation as a healthy food,
Garlic has shown anti-viral, anti-bacterial, antifungal, antioxidant, anti-atherosclerotic and anti-cancer properties.
KEY WORDS: Garlic, Allium sativum, Anti-bacterial, Food
INTRODUCTION:
Garlic is a perennial bulb, thought to be indigenous to
Central Asia, Siberia and west of the Himalayas and has
been grown in England from before 1540. It is now widely
cultivated all over the world1.
Garlic is a common food for flavor, spice and it is one of the
herbs most commonly used in modern folkloric medicine.
Garlic was an important medicine to the ancient Egyptians
as listed in the medical text Codex Ebers (ca.1550 BC)
especially for the working class involved in heavy labor
because it was an effective remedy for many aliments such
as heart problems, headache, bites, worms and tumours2,
3.
Garlic (Fig. 1) is a bulbous perennial herb, closely related to
the onion. It has a tall, erect flowering stem that reaches 2-
3 feet in height. The plant has pink or purple flowers that
bloom in mid to late summer. The part used medicinally is
the bulb. European standards specify that garlic
supplements contain not less than 0.45% allicin1.
Figure 1: Garlic (Allium sativum)1
MEDICINAL SPECIES: Allium sativum
BOTANICAL FAMILY: Liliaceae/Alliaceae/Amaryllidaceae
COMMON NAMES (SYNONYMS): Garlic (Eng.), lasun
(Hindi), Rasonam & Lahsuna (Sanskrit), Knoblauch (Ger),
Knoblauchzweibel (Ger), da suan (Chin), taisan (Jap), inniku
(Jap), taesan (Kor), tafanuwa (Hausa), ayo-ishi (Igbo),
kitunguusumu (Swahili), ayu (Yoruba), lobha (Nepalese)4
GEOGRAPHICAL SOURCE: Central Asia, Southern Europe,
USA, India
CHEMICAL CONSTITUENTS: 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 is further broken
down to a compound called Ajoene, which may be the
substance that inhibits blockage in blood vessels from clots
and atherosclerosis.
 Allicin (released when crushed) an amino acid
which gives Garlic its strong odor and is responsible for the
powerful pharmacological properties of the plant
 Germanium
 Magnesium
 Selenium
 Vitamin A
 Vitamin C
 Volatile oil of which about 0.5% is composed of
sulfur-containing compounds
 Zinc
It also contain 65% water, 28% carbohydrate, 2.3%
organosulphur compound, 2% proteins, 1.2% Free amino

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Vol.1 Issue 4. April-2013
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acid (mainly arginine), 1.5% fiber, 0.15% lipids, 0.08%
phytic acid, 0.07% saponins1, 4.
VARIETIES:4
There are two types of garlic, the hard neck and soft
neck type. Genetically there are 10 major varieties or types
within these two categories. Climate can have significant
impact on both taste and scape production, and a variety
considered a soft neck in one location may produce a
flower in another. This has lead to the renaming of many
strains that may instead be genetically the same plant. In
Bhutan the variety Namlo Jagbvxcvey is grown, however
this writer was unable to find reference to this variety in
any neither of the books, nor on the internet consequently.
It is possible that the aforementioned variety is an example
of such a case. Due to the inability to identify the origin of
this variety this writer is also unable to distinguish if this is
a soft neck or hard neck variety.
1. Hard neck varieties (Allium sativum var ophioscorodon)
Hard neck varieties produce a flower stalk (scape),
and are often termed as bolting or topsetting varieties.
Flowers if they are produced usually abort and form bulbils
instead. These are small aerial cloves which are genetically
the same as the parent plant. If the aerial cloves are used
for propagation they will produce a bulb, but these well be
small and take 2-3 years before the bulb reaches
marketable size. Hard necks produce 4-12 cloves per plant,
they can’t be braided because of a hard flower stalk and do
not store well as roots and cloves dry after a few months.
Typical hard neck varieties are “Rocambole,” “Purple
Stripe” “Glazed Purple Stripe,” “Marbled Purple Stripe,”
and “Porcelain,” Other varieties are Asiatic, Crecole and
Turban. In cold climates hard neck varieties can be just as
productive, or even more productive as soft neck varieties.
2. Soft neck varieties (Allium sativum var sativum)
Soft neck varieties do not normally produce a
flower stem. These are the most common varieties used
for commercial cultivation, due to minimal flower stalk and
bulbil production which generally makes them more
productive because all the energy goes to producing a
bulb, while in hard necks it is diverted to scape production.
In some soft necks a partial flower stalk can be produced
and bulbils will form directly above the bulb. Soft neck
varieties normally have a longer shelf life than hard necks
and store for up to six to eight months. Soft necks are also
easily braided and contain 10-40 cloves per plant. Soft neck
varieties are “Artichoke” and “Silverskin”.
PHARMACOLOGICAL STUDY:4, 5
S-allyl cystein sulfoxide (SACS), the precursor of
Allicin and garlic oil, is a sulphur containing amino acid,
which is believed to account for most of its medicinal
properties i.e, controlled lipid peroxidation better than
Glibenclamide and Insulin. It also improved diabetic
conditions. SACS also stimulatedin vitro insulin secretion
from beta cells isolated from normal rats.
Anti-diabetic effects: The component Allicin increases
hepatic metabolism increases the release of insulin. It
exhibits Insulin sparing effect by competing with the insulin
activating compound as a result more insulin becomes free
to act and exert greater antidiabetic effects.
Action1:
1. Anti-bacterial [an agent that destroys bacteria;
bactericide]
2. Antibiotic [an agent that destroys or stops the growth
of micro-organisms] (a powerful natural antibiotic which
does not destroy the body's natural flora)
3. Anthelmintic [an agent that destroys or expels
intestinal worms and/or parasites; vermicide; vermifuge]
4. Antioxidant [contributing to the oxidation of free
radicals which are believed to contribute to premature
aging and dementia] (very potent one)
5. Antispasmodic [an agent which relieves or eases
muscular spasms, cramps or convulsions]
6. Blood thinner
7. Carminative [an agent for easing griping pains, colic
and expelling gas from the intestines]
8. Anti-cancerous activities
9. Anticoagulant [an agent that prevents the formation of
clots in a liquid, as in blood]
10. Antiseptic [an agent for inhibiting the growth of
microorganism on living tissue or destroying pathogenic or
putrefactive bacteria]
11. Anti-tumor (inhibits tumor cell formation)
12. Anti-viral [an agent that destroys viruses]
13. Cholagogue [an agent for increasing the flow of bile
into the intestines]
14. Diaphoretic [an agent that promotes perspiration]
15. Digestive [aids the digestive system]
16. Diuretic [an agent that increases the volume and flow
of urine which cleanses the urinary system]
17. Expectorant [an agent that promotes the discharge of
mucous and secretions from the respiratory passages]
18. Febrifuge [an agent that reduces or eliminates fevers]
19. Stomachic [an agent that strengthens, stimulates or
tones the stomach]
20. Stimulant [an agent that excites or quickens the
functional activity of the tissues giving more energy]
USAGE OF GARLIC1, 4, 5, 6
Medicinal Parts Used: Fresh bulbs, dried bulbs, and Garlic
oil
Culinary uses:
It is an important spice or condiment and is chiefly
used for flavouring and seasoning vegetable and meat

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Vol.1 Issue 4. April-2013
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dishes. Most often the bulb is used either eaten raw or
cooked. When cooked the whole bulb can be roasted in
olive oil in an oven and eaten whole, or the cloves are used
as flavouring. Garlic can also be dehydrated and preserved
in oil. When home preserving in home care must be taken
no get botulism, this can be avoid by refrigerating and not
keeping for more than two weeks. Garlic can also be
pressed for its oil, and pickled. The garlic flower stems
(scapes) are also edible and used in cooking. It is used
similar to chives but has a more mild taste.
Medicinal uses:
1. Bacterial and Viral Conditions
 Fights bacteria like an antibiotic
 Inhibits the growth of different species of
bacteria
 Garlic is reported to be more effective than
penicillin against:
 The organisms responsible for cholera,
dysentery and enteritis
 Paratyphoid disease
 Putrefactive intestinal bacteria
 Streptococcus and staphylococcus
bacteria
 Typhus disease
 One medium clove of Garlic can equal the
antibacterial action equivalent to 1%
penicillin
 Blood Conditions
 Dissolves blood clots
 Reduces fat levels in the blood
2. Cardiovascular Conditions
 Angina pectoris
 Arteriosclerosis
 Balances blood pressure
 Decreases triglycerides
 Helps maintain healthy circulation
 Helps prevents atherosclerosis (plaque
buildup in the arteries causing blockage
and possibly leading to heart attack or
stroke)
 Improves circulation
 Lowers blood pressure
 May prevent blood clots
 Mild hypertension
 Prevents thrombosis (counteracts the
tendency of clot forming cells to stick
together within the blood vessels)
 Protects against cardiovascular disease
 Reduces blood pressure in hypertensive
conditions
 Thins the blood (which reduces the risk of
heart attack and stroke)
3. Ear Conditions
Garlic oil drops can be used for
 Earache
 Ear infection are put in the ears for and
 Otitis media, (an ear infection) a
combination herbal extract (also used as
ear drops) containing
 Garlic
 Calendula,
 Mullein flower
 St. John's Wort
4. Brain and Nervous System Conditions
 Epilepsy
 Hysteria
5. Gastrointestinal Conditions
 Chronic stomach and intestinal catarrh
 Digestive infections
 Relieves belching and heaviness
 Relieves colic
 Relieves gas (flatulence)
 Relieves nausea
 Rids the body of intestinal parasites,
especially pinworms
 Stimulates the activity of the digestive
organs
 Ulcers
6. Immune System Conditions
 Fights infection
 Improves resistance to infection
 Increases the activity of white blood cells
and T-helper cells (natural killer cells), the
cells that are central to the activity of the
entire immune system infections of the
body
 Preventative measure for infectious
diseases
 Stimulates the body's natural defenses
against foreign invaders
 Protects cell membranes and DNA from
damage
7. Inflammatory Conditions
 Arthritis
 Infantile catarrh
8. Genitourinary Conditions
 Dropsy
 Urinary infections
 Fluid retention
9. Respiratory Tract Conditions
 Asthma
 Breathing difficulties
 Chronic bronchitis
 Colds (reduces symptoms faster)

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 Coughs and hoarseness
 Inhibits the growth of the bacteria,
Mycobacterium tuberculosis, the organism
responsible for tuberculosis (high doses)
 Preventative measure for colds and
influenza
 Sinusitis
 Upper respiratory infections (especially
infections deep in the lungs and throat and
in the nasal passages or sinuses)
10. Metabolic Conditions
 Balances blood sugar
 Late-onset diabetes
11. Liver Conditions
 Lowers cholesterol while increasing the
level of beneficial HDL's (high-density
lipoproteins) the so-called good
 Cholesterol
 May help lower homocysteine levels
(similar to cholesterol which may
contribute to increasing amounts of blood
clots and plaque in blood vessels)
 Regularizes liver and gallbladder activity
 Stimulates the production of the liver's
own detoxifying enzymes which neutralize
carcinogens and other
 Environmental toxins
12. Parasitic Conditions
 Ascaris lumbricoides (roundworm)
especially fresh, raw Garlic
13. Skin Conditions
 Acne
 Cutaneous eruptions
 Pimples
14. Other Conditions
 Cancer (people who include more raw or
cooked garlic in their diet are less likely to
have certain types of cancer especially:
 Colon cancer
 Stomach cancer
 Skin cancer
15. Dietary Garlic may also offer some protection
against the development of:
 Breast cancer
 Laryngeal (throat) cancer
 Prostate cancer
 Stimulates cell growth and activity
 Tumors
 Wounds
16. Externally: Garlic is used in Oil,
Ointments or Poultices for:
 Abscesses
 Arthritis
 Dispelling hard swellings
 Earaches
 Insect bites
 Scrofulous sores
 Toothache
 Wounds
DOSAGE1:
1. Whole Garlic clove - 2-4g/day fresh, minced garlic
clove (each clove is approximately 1g)
2. Dried - 600-900mg daily
3. Infusion: 4 grams in 150 mL of water/day
4. Fluid extract of 1:5 4 mL/day
5. Oil - 0.03-0.12mL 3/day
GARLIC SUPPLEMENTS/PREPARATIONS1:
1. Essentional oil (Garlic oil)
2. Dehydrated powder (Garlic Powder)
3. Pills
4. Oil macerate
5. Extract
DRUG INTERACTIONS1
Do not use Garlic supplements without first talking to your
healthcare practitioner if taking any of the medications
below:
1. Antiplatelet medications (Garlic may exaggerate
the activity of medications that inhibit the action of
platelets in the body) including:
 aspirin
 dipyridamole
 indomethacin
2. Blood-thinning medications (large quantities of
Garlic, either fresh or commercially prepared may
increase the risk of bleeding) including:
 aspirin
 warfarin
3. Sulfonylureas - A class of diabetes medications
(Garlic may lower blood sugar considerably so
when using Garlic with these medications, blood
sugar levels should be monitored must be followed
closely) including:
 chlorpropamide
 glimepiride
 glyburide.
4. Protease inhibitors - a medication used to treat
people with the human immunodeficiency virus
(HIV) (Garlic may reduce blood levels of protease
inhibitors) including:
 indinavir
 ritinavir

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 saquinavir.
5. Statins - a class of cholesterol lowering
medications (Garlic may behave similarly to
Statins) including:
 atorvastatin
 lovastatin
6. ACE inhibitors - a class of blood pressure lowering
medications (Garlic may behave similarly to ACE
inhibitors so it is recommended not to take large
quantities of Garlic with any of these medications)
including:
 captopril
 enalapril
 lisinopril
SIDE EFFECTS1, 4:
Side effects may include:
Internally:
 upset stomach,
 bloating,
 bad breath,
 body odor
 headache
 fatigue
 loss of appetite
 muscle aches
 vertigo
 allergic asthmatic reaction
Externally:
A stinging sensation on the skin from handling too much
fresh or dried garlic can cause blistering if applied to
delicate skin handling may also cause the appearance of
skin lesions contact dermatitis (skin rash). Due
to Garlic's blood-thinning properties it should not be used
by people:
 with bleeding disorders such as:
 hemophilia
 platelet disorders
Too much Garlic can increase your risk for bleeding during
or after:
 delivering a baby
 undergoing surgery
Conclusion:
According to the US Food and Drug Administration survey
of 900 People, garlic stands as the second most utilized
supplement. In its medicinal use garlic preparation are
given in whooping cough and other lung diseases, stomach
complaints (as ulcers of the intestines) disorders resulting
from child birth and as a specific remedy for sore eyes and
earache. During the plague it in 1722 in Marseilles it was
the principle ingredient for the “four thieves vinegar” a
protective ointment. The ointment was given the name
from the confession of four thieves who used a mixture of
garlic and vinegar to protect themselves from the plague
while they plundered the riches from dead. In World War II
and many of the earlier wars garlic was used as an
antiseptic to treat the wounded.
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1. http://www.globalherbalsupplies.com/herb_informati
on/garlic.htm
2. Tattelman E. Health effects of Garlic. Complementary
and Alternative medicine 2005; 72(1): 103-106.
3. Thomson M. Anti-diabetic and hypolipidaaemic
properties of Garlic (Allium sativum) in strepozotocin
induced diabetic rats. International Journal of Diabetes
& Metabolism 2007; 15: 108-115.
4. http://cms.cnr.edu.bt/cms/files/docs/File/vegetable%2
0production/Study%20guides/garlic%20cms.pdf
5. Kemper J, Kathi. Garlic (Allium stivum). The Longwood
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Education and Research 2000; 8: 36-72.
6. Eidi A. Antidiabetic effect of garlic (Allium sativum L.) in
normal and streptozotocin induced diabetic rats.
Phytomedicine 2006; 13: 624-629.
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