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Vol 8, Issue 3, 2015 ISSN - 0974-2441
GARLIC: NATURE’S PANACEA
YASHASVI SUVARNA*, RATHAI RAJAGOPALAN
Department of Pharmacology, MS Ramaiah Medical College, Bangalore - 560 054, Karnataka, India. Email: yashasvisuvarna@gmail.com
Received: 06 February 2015, Revised and Accepted: 04 March 2015
ABSTRACT
Garlic, a very common condiment found in our kitchens has immense therapeutic potential. It has been used since ages in different civilizations
and eras for therapy in diverse conditions. However, somewhere down the lane, its health benefits were forgotten with very few researchers doing
studies on it and demonstrating its benefits in various disorders of the cardiovascular, respiratory, central, and peripheral nervous systems including
dermatological and reproductive disorders. However, with a boom in the Nutraceutical industry in the past few decades, renewed interest has been
generated in this age-old remedy with it becoming a very popular health supplement. This review focuses on the health benefits of this wonder food.
It also emphasizes the need to find the right therapeutic dose at which it can be therapeutically beneficial and paves the way for future research.
Keywords: Garlic, Antioxidant, Dementia, Lipid lowering.
INTRODUCTION
Garlic is a common household kitchen condiment used very often to add
taste to our food. However, what is very interesting to note is that it is
one of the earliest plants documented in the literature for its beneficial
therapeutic effects [1]. In this review, facts about the garlic plant, its
medicinal uses in the bygone eras, present and future implications will
be elaborated.
THE USE OF GARLIC IN ANCIENT CIVILISATIONS AND BYGONE
TIMES
The ideology of garlic having healing properties might have propped up
due to its pungent odor which kept other humans away and thus would
also help to keep diseases and other animals away.
The earliest recordings were recovered from the Egyptian civilization
where garlic was not only found to be a great part of the diet of the
natives, but also of the 875 medicinal preparations contained in the
Egyptian book Codex Ebers, 22 of them contained garlic. Garlic was not
only fed to the working class and laborers to boost their strength but the
use of garlic among the Royal class also came to the limelight when well-
preserved garlic cloves were obtained from the tombs of Tutankhamun.
The Egyptians also used garlic in embalming and mummifications [2].
Even the Talmud, a Jewish religious text also bears writings where
garlic was used for the treatment of parasitic infections, [3] as well as to
promote marital relationships.
Garlic dominated the field of health in ancient Greece which was very
evident from various instances such as composition of spells found in
the Greek magical papyri from the second century, as well as remedies
for problems of eyelids in plays by the Greek writer Aristophanes. Garlic
was fed to the soldiers before the war to improve their performance
in the battlefield. Literature also reveals that athletes were fed garlic
just before the event in order to improve their performance in the early
Olympics [4]. Hippocrates, the father of medicine also advocated the
use of garlic for respiratory complaints [3]. Thus, it is clear that the
Greeks no doubt had very early on recognized the potentials of this
wonder food.
Ancient Rome was also not spared of the splendor of garlic as it formed
a large part of the diet particularly for sailors and soldiers. Dioscorides
was a Greek physician, who served Nero’s army and was the author of
a five volume treatise that postulated that garlic was a blood cleaner.
Garlic was also used for treatment of gastrointestinal and joint
disorders, seizures, and animal bites. Medical care in Rome was greatly
influenced by the writings of Pliny the Elder who wrote an extensive
compilation of remedies, the natural history which was first printed in
77 CE and translated several times. This book listed as many as twenty-
three uses of garlic for a variety of disorders. Galen, the father of galenic
pharmacy named garlic as “rustic’s theriac” for its popularity in folk
medicine.
Initially used as a preservative, garlic in ancient Chinese medicine was
used in combination with other herbs for the treatment of diarrhea, worm
infestation, [5] fatigue, insomnia and headache. There has also been
recordings of it being used to treat depression and male infertility [6].
Garlic was used extensively for its healing properties in Ancient India
with it being mentioned in the Vedas [7]. The ancient systems of
medicine especially Ayurveda and Unani also made use of this wonder
food with writings in the Charaka Samhita recommending the use of
garlic for cardiovascular disorders and arthritis. In ancient Tibet, many
recipes to treat stomach disorders which was grown in the gardens of
Babylon and was referred to as the “rank rose” [7]. The Ancient Israelis
used garlic to stimulate starvation and to kill parasites.
Much of the popularity of garlic in the field of medicine was maintained
by the Arab physicians who used it very frequently as remedies for
various disorders in the middle ages. During these times in Europe,
garlic was predominantly grown in monasteries. The most important
document is the Hortulus script where garlic predominantly featured. It
was used to treat constipation and to prevent heat stroke in workers [6].
During the later-partof the 12th century, the Abbess of Rupertsberg
wrote that eating garlic raw was much better than eating it cooked. In
Salerno, garlic was classified as a hot food that generated heat in the
winters and limited development of breathing disorders. Garlic also
found great use in the Dark periods of Plague [8,9].
The advent of the Renaissance laid importance on medicinal plants with
physic gardens being opened in major cities where garlic was one of
the most common plants grown. Dr. Pietro Mattioli, a great physician
of the 16th century, recommended use of garlic for kidney stones and
expelling after birth. The wealthy English also used garlic for toothache,
constipation, dropsy, and plague [10].
Moving toward modern times, in 1858, Louis Pasteur noted that
garlic killed microbes like bacteria and Helicobacter pylori and his
Review Article
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observations were strengthened by the ability of garlic to keep down
typhoid, diphtheria and cholera in the 19th century [11]. Lekrek, a
French therapist, also used garlic successfully as a prophylactic remedy
to control the “Spanish Fever” pandemic in 1918 [12].
Native Americans used garlic not only in tea and also as a stimulant,
expectorant and tonic. In 1917 and 1918, people wore garlic necklaces
to ward off influenza. In Russia, not only was it an all-time favorite
remedy of Russian physicians, garlic was used to treat the wounded
soldiers of the Russian army not only in the first world war but also in
the second one which was well after the discovery of the world’s first
antibiotic, penicillin. Thus, garlic was also known as Russian penicillin
or natural antibiotic [13].
GARLIC PLANT AND ITS CHEMISTRY
The garlic plant (Allium sativum) is a bulbous plant that belongs to the
kingdom Plantae, order Asparagales, family Amaryllidaceae, subfamily
Alloideae, and genus Allium. There are broadly two subspecies [13] and
hundreds of varieties [14] which include A. sativum var. ophioscorodon
(hard necked garlic) and A. sativum var. sativum (soft-necked garlic).
It has been referred to as camphor of the poor, da suan, lasun, nectar
of the gods, poor man’s treacle, rason, rust treacle, stinking rose in
different parts of the world.
The active principle of garlic which was first discovered by Chester
Cavallito and team in 1948 is allicin which has been demonstrated to have
antimicrobial and antifungal properties [15] (Fig. 1). This compound
is not present in garlic naturally but is formed by the cleaving of alliin
(along with S-allyl cysteine) by the allinase enzyme which occurs only
when a pod of garlic is chopped, crushed or damaged and is responsible
for garlics’ characteristic pungent odour (Fig. 2). This enzyme is heat
unstable [16] and irreversibly deactivated below a ph of 3 and thus
allicin is not generated endogenously in the body from the consumption
of fresh whole garlic [17,18]. Recent studies have also shown that apart
from allicin, many other polar compounds offer health benefits with
advantages of them being heat stable and not generating odour [19].
Including allicin, garlic contains 33 sulfur compounds, several enzymes,
minerals including calcium, copper, iron, and zinc, vitamins A,B1, and C,
flavonoids, and saponins [20]. It is also a factory of essential amino
acids [21]. However, in typical servings of 1-3 cloves per day, initially
proposed by the German E monograph in 1998,garlic has no significant
nutrition value [22] (Table 1). Much debate still arises as to the daily
recommended values of garlic.
GARLIC SUPPLEMENTS
The nutraceutical industry has boomed in the past two decades. Herbal
supplements for every complaint and sigh of a patient are recommended
and it is not surprising that a wonder condiment like garlic was found
to used more than twice of other common 91 supplements [23].
The beneficial effects of garlic has been exploited in the form of oils,
dehydrated powder, oil macerates, and extracts.
Oil capsules: The essential oil content of garlic cloves is 0.2-0.5% which
is obtained by steam distillation of garlic cloves. Vegetable oil is mixed
with garlic oil in small quantities in order to mask the pungent smell in
capsules available in the market to increase palatability.
Dehydrated powder: Garlic powder is mainly produced as a condiment
to flavor food by slicing or crushing, then drying, and pulverizing
into powder. How effective is it from the nutritional aspect is still
controversial as highlighted in the text above.
Oil Macerate: Originally developed for use as condiments, these are
mixtures of whole garlic cloves ground into vegetable oil. This form has
a potent garlic odor which is attributed to allicin. Being high in fat, they
cannot be consumed on a regular or daily basis.
Extract: The garlic used for extract preparation is grown in selected
farms under special organic conditions. Whole or sliced garlic cloves
are soaked either in purified water or diluted ethanol in steel tanks for
varying amounts of time. The solvent is then concentrated and used.
The extract, especially the one that has been aged for as long as up to
20 months and known as aged garlic extract (AGE) contain only water-
soluble constituents and a small amount of oil-soluble compounds.
These water soluble compounds are mild and more beneficial sulfur-
containing, antioxidant rich amino acids such as S-allylcysteine (SAC),
S-allylmercaptocysteine, and non sulphur Maillard reaction products.
SAC has a 98% absorption rate into the blood-making it have great
bioavailability. SAC is the key compound in AGE and is used to standardize
it [24,25]. SAC levels can be easily detected in the plasma, liver and
kidney after oral intake and is at present the only reliable compliance
marker in humans for studies involving garlic supplements [26,27]. It
is also worth mentioning that the entire production process in making
AGE is subject to 250 stringent quality checks to ensure its safety and
efficacy, all of which conforms to international goods manufacturing
Fig. 1: Allicin - the active principle of garlic
Table 1: Important nutrients in 100 g of garlic
Energy 623 kJ
Carbohydrates 33.06 g
Fat 0.5 g
Protein 6.36 g
Vitamins-Thiamine 0.2 mg
Riboflavin 0.11 mg
Niacin 0.7 mg
Pantothenic acid 0.596 mg
Pyridoxin 1.235 mg
Vitamin C 31.2 mg
Calcium 181 mg
Potassium 401 mg
Magnesium 25 mg
Phosphorous 153 mg
Sodium 17 mg
Iron 1.7 mg
Selenium 14.2 mcg
Fig. 2: Formation of allicin from alliin by the alliinase enzyme
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practice guidelines [28]. The US National Cancer Institute tested SAC
toxicity as compared to other typical garlic compounds and found that
SAC is less toxic than allicin and diallyl disulfide (DADS) [29].
HEALTH BENEFITS OF GARLIC
Central nervous system disorders: Research into the pathogenesis of
dementia has revealed that there are links between cardiovascular
disorders and Alzheimer’s dementia [30]. Vascular dementia, which
is the second most common dementia after Alzheimer’s in the elderly
has also been attributed to dyslipidemia [31]. Animal studies have
demonstrated that lipid peroxidation may be responsible for the aging
process and that intake of hypercholesterolemic diets can result in
microglial activation [32] and beta-amyloid plaque deposition [33]
and thus can be implicated in pathogenesis of dementias with mixed
pathology.
Various animal experiments have revealed that garlic extracts lowered
plasma lipid and cholesterol in rats, rabbits, chickens, and swine [34-37]
and to possess antithrombotic [38,39] and fibrinolytic properties. These
results were also observed in human without history of cardiovascular
disease was included and a lowering of low-density lipoprotein-
cholesterol [40-43] reduction in platelet aggregation and a stimulation
of fibrinolysis has been proved [37,44-47]. Apart from this, garlic
has known to be a good antioxidant with remarkable effects on free
radical-induced organ damage [26]. The strong antioxidant properties
of AGE in particular have been proved to modulate neurobehavioral
and neurochemical changes in areas of focal ischemia in a study done
by occlusion of the middle cerebral artery of male Wistar rats [48].
Garlic oil has also been demonstrated to have neuroprotective activity
in ischemia and reperfusion-induced brain injury. Apart from this, the
antioxidant effects of another garlic sulfur compound diallyl tetrasulfide
(DTS) has been demonstrated against cadmium [Cd] induced toxicity in
the brain [49] and kidneys [50]. These effects have however not been
very well-studied in humans and further studies are required.
Antiapoptotic properties have also been attributed to the sulfur
compound DADS [51] present in garlic which has been hypothesized
to produce neuroprotective effects by activating phosphatidylinositol
3kinase (P13 K) and inactivating glycogen synthase kinase-3 (GSK-3)
cytochrome c, caspase - 3 and poly (ADP-ribose) polymerase (PARP).
The amelioration of cognitive decline in animal models of Alzheimer’s
disease (AD) has also been attributed to the antiapoptotic effects of
garlic [52].
Thus, with increasing knowledge on the association between
cardiovascular risk factors, dementia and AD, the antiatherogenic,
antioxidant, and anti-apoptotic effects delivered by garlic may be
extended to its neuroprotective action, helping reduce the risk for
cerebrovascular disease and dementia. However, more well-designed
randomized, larger clinical trials of longer duration using well-
standardized preparations of garlic are needed to be conducted to
support these effects.
Cardiovascular system disorders: In-vitro studies have demonstrated
the cholesterol and lipid lowering, antiatherogenic, antithrombotic,
antiplatelet effects, antioxidant, and fibrinolytic effects as stated above,
which also proves to be beneficial in coronary vessel disease. Garlic
extract also has been found to modulate the production and function of
nitric oxide in rat pulmonary arteries [53] along with beneficial effects
on the heart rate [54] and blood pressure [55]. In human studies, a
decrease in blood pressure was observed in patients with essential
hypertension [56]. Another study revealed that when garlic was given
in injection as 60 mg/day in 10 days to patients with unstable angina
symptoms resolved with lowering of blood glucose level in those having
hyperglycemia [57]. Chronic garlic powder intake has been found to
decrease age-related decrease in aortic stiffness and thus protect the
elasticity of the aorta in the elderly [58]. Garlic has also been found to
increase blood flow in peripheral tissues, which has been hypothesized
to interleukin-6 production [59]. The cardioprotective effects of garlic
have been attributed to hydrogen sulfide generation which are generated
by conversion of studies where patients with or residual polysulfides by
erythrocytes and in turn relax the vascular smooth muscle and causes
vasodilation of blood vessels, and thus decrease blood pressure [60].
AGE when consumed over 1-year reduced calcification of coronary
vessels in patients taking statins [61].
Garlic as the only therapy for cardiovascular disorders is still not
recommended and the supplements should be used only as adjuvants
with lip lowering drugs in hypertension [62].
Respiratory disorders: A study showed that subjects who consumed
raw garlic two or more times in a week had a 44% decreased risk of
developing lung cancer [63]. Garlic has also found to be a wonderful
supplement in cold, [64] acute, and chronic respiratory illnesses and
have antimicrobial, antifungal, and antiparasitic properties. Ajoene,
a sulfur compound present in garlic has been found to interrupt the
communication system in Pseudomonas aeruginosa, which is the cause
of chronic infections in cystic fibrosis [65]. However, garlic allergen has
been demonstrated to be involved in the pathogenesis of occupational
asthma in spice mill workers [66].
Gastrointestinal disorders: The efficacy of garlic as an antihelminthic
has been proven in animals [67,68]. A pilot study in dyspeptic patients
with H. pylori showed that 4 mg garlic oil capsules did not inhibit the
organisms’ growth [69]. In another in-vitro study garlic by virtue of
suppressing inflammatory cytokine production has found to ameliorate
inflammation in inflammatory bowel disease [70]. High intake of raw
or cooked garlic has been found to be associated with lower risk of
stomach and colorectal cancers [71].
Reproductive system disorders: Researchers believe that garlic acts as
a natural contraceptive because it has been found to cause irreversible
sperm mobilization and decrease the viability of sperms [72]. However,
a higher garlic supplementation over a longer period of time caused an
increase in epididymal spermatozoa in adult rats [73]. Garlic has shown
to possess controversial effects on testosterone production [74,75].
Cooked garlic has been found to decrease whereas raw garlic has
been found to hasten the onset of benign prostatic hypertrophy [76].
Garlic extract has been found to decrease the occurrence of prostate
cancer [77].
Endocrine system disorders: Garlic is recognized for its therapeutic
potential for controlling diabetes and its subsequent metabolic
complications. The hypoglycemic effect of garlic has been attributed
to the presence of allicin and the other sulfur compounds. Studies
have shown that the oral administration of raw garlic significantly
reduces blood glucose levels and improves insulin sensitivity in
garlic treated rats. Administration of aqueous garlic in patients with
Type 1 diabetes has been reported to increase insulin sensitivity.
Furthermore, metabolic complications such as increased serum
triglyceride, insulin and uric acid levels usually observed in diabetic
rats were normalized after garlic administration [78]. Decreased
weight gain has also been attributed to garlic in diabetic rats but on
the contrary in a study done in 1-day young cocks revealed that garlic
odor stimulated the appetite center and resulted in increased food
consumption [79].
Dermatological disorders: AGE protects has been found to protect
against free radical and UV-induced skin damage [28]. Garlic powder
causes increased capillary skin perfusion by vasodilatation of
precapillary arterioles [80]. Topical application of garlic extract has
also been proposed to be beneficial in psoriasis, alopecia areata, keloid
scars, cutaneous corn, to aid wound healing, to treat viral and fungal
infections of the skin, cutaneous leishmaniasis, and as an anti-ageing
agent [81].
Infections: The effectiveness of garlic has been highlighted not only
against many species of bacteria, but also against viruses, parasites,
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protozoans, and fungi [82]. Garlic extract has been found to inhibit
both Gram-positive and Gram-negative bacteria like Staphylococcus,
Streptococcus, Lactobacillus, Pseudomonas, Shigella, Salmonella,
Proteus and H. pylori [83]. Amongst the fungi, it has been found to
inhibit the growth of Malassezia furfur, Candida albicans, Aspergillus
and other Candidal species with an efficacy equal to that of
ketoconazole [84]. Interestingly, garlic has been recommended as an
alternative agent for therapy of MRSA [85] and in multidrug-resistant
tuberculosis [86].
ADVERSE EFFECTS AND DRUG INTERACTIONS OF GARLIC
The common adverse effects are the pungent smell reflected in
the breath and body odor, indigestion, and flatulence noticed after
oral administration of garlic cloves. Burns and contact dermatitis
are the most adverse effects of topical administration of raw or
crushed garlic [87]. Allergic reactions are rare, however, contact
dermatitis, rhinoconjunctivitis, asthma, contact dermatitis have been
reported [88].
Studies on drug interactions of garlic have yielded controversial
results. Initially, studies showed that garlic prolongs the action of
anticoagulant drugs and lead to prolonged studies, but this has been
disproved in recent studies [89]. It has also been reported that garlic
powder induces cytochrome 450 enzymes and decreases the efficacy
of protease inhibitors, but this has not been observed with the other
formulations [90].
CONCLUSION
Sufficient evidence is now present that garlic is no doubt a wonder
food useful as an alternative treatment for various disease conditions.
However, before garlic can be considered a safe and effective drug,
further research in humans is mandatory as very well-evident most of
the studies are in-vitro experiments and animal studies. Furthermore,
different formulations, raw, and cooked garlic have differential effects.
Further studies are also required in order to standardize the content
of the active principles in order to determine the most effective dose
and dosage form for availing maximal health benefits with minimal
side effects. Methods to overcome the pungent smell, which directly
affects consumption in patients is required in order to increase
palatability. Furthermore, stringent regulations need to be placed on
the supplements available in the market in order to ensure quality and
safety of the products available.
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