Garlic Health Is In The Smell
Garlic contains several substances that when mixed together correctly form a powerful healing compound call allicin. Not only does allicin have therapeutic value, it is also the substance in garlic that is responsible for the smell and flavor – it’s made out of sulfur. Very freshly sliced garlic has no odor because the allicin has not yet been formed. Only when it’s two precursors, the amino acid “allin” and the enzyme “allinase”, combine through contact after crushing or chewing does allicin appear. The reason that very old or well-cooked garlic has no flavor, and hence no allicin, is because the compound is also very volatile – heat and oxygen destroy it. Thus, proper processing is critical in the production of a garlic supplement.
Ally against Infections
The most ancient use of garlic is as an antibiotic, and certain components of garlic have been synthesized and used in China against bacteria and fungus infections since 1981. While there has been surprisingly little research into whether taking garlic protects against infection, ample evidence shows that garlic destroys pathogen of all kinds. In the laboratory, garlic destroys Heliobacter pylori, the bacteria indicted in stomach ulcers and stomach cancer, a dangerous new form of e.coli 0157:H7, Shigella (species of bacteria that cause digestive upset ranging from mild to severe diarrhea), and staphylococcus (1, 2, 3). Fungus infections such as candida, and the Giardia protozoa, also succumb to garlic (4). The potent bulb may also be effective against viruses ranging from the common cold to herpes (5, 6). In an age when current pharmaceutical antibiotics are losing their effectiveness or inducing resistance, garlic holds great promise. In certain cases, it is more effective than traditional antibiotics such as tetracycline.
Antioxidant for Anti-Aging
Garlic is a powerful protector against damage from free-radicals – the highly unstable oxygen molecules that damage (or oxidize) body tissue and blood fats and may be responsible for many effects of aging (11). Japanese research on a strain of animals which age prematurely shows that garlic extracts actually improved learning, cured memory problems, and prevented the brain atrophy expected in the animals. (12)
Garlic by itself can neither prevent nor cure cancer. However, studies have shown that certain sulfur compounds found in garlic can help to prevent specialized tissues and cells from undergoing initial undifferentiation (13, 14). Other studies have shown that garlic can also help cells, which have recently lost their identity and become cancerous, to regain their original form and function. The types of cancer where garlic hold the greatest promise include those of the stomach, breast, prostate, colon and skin (14, 15, 16, 17, 18 19).
Garlic is a potent inhibitor of blood clotting. Among those who suffer from clogged arteries, blood clots can pose a particular threat, since they can shut off blood to the heart, causing a heart attack, or to the brain, resulting in a stroke (22, 23, 24, 25).
Garlic and garlic supplements also have been proven to lower cholesterol levels as much as 14%, which by itself is associated with a lowered risk of heart and vascular system diseases (20). Garlic has also been shown to inhibit LDL cholesterol oxidation, a key step in the process of cholesterol deposition into the artery wall. Thus, it keeps the arterial walls free of plaque and reduces the risk of constricted blood flow and medical conditions, including peripheral arterial disease and heart attacks (21). Garlic also lowers elevated levels of other blood fats, known as triglycerides, associated with heart disease.
Protection Against Toxins
Garlic also helps protect the body against a wide variety of toxins. It makes liver cells more effective at disarming poisons ranging from arsenic (7) to Tylenol (acetaminophen) overdose (8). Experiments have found that adding fried garlic to animals’ feed protect them from mutagens (9) and even from radiation (10).
Promise for Diabetics
Some evidence shows that garlic may be of benefit to diabetics. In animal studies, garlic supplementation helped control diabetes almost as much as insulin or oral diabetes drugs, and it stimulated the release of insulin (26).
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- Choudhurry, A.R. et al. Efficacy of aqueous extract of garlic and allicin in experimental shigellosis in rabbits. Indian J Med Res 1991. Jan 93:33-6
- Shashikanth, K.N. et al. A comparative Study of Raw Garlic Extract and Tetracycline on Caecal Microflora and Serum Protein of albino Rats. Folia Microbiol (Phaha) 1984, 29(4):348-52
- Yoshida, S. et al. antifungal Activity of Ajoene Derived From Garlic Apt. Envir. Microbiol. 1987, Mar 53(3):615-7
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- Weber, N.D. et al. In Vitro Virucidal Effects of Allium Sativum (garlic) Extract and compounds. Planta Med 1992. Oct 58(5):417-23
- Choudhurry, A.R. et al. Inhibition of Clastogenic Effects of Arsenic Through Continued Oral Administration of Garlic Extract in Mice in Vivo. Mutat Res 1997, Aug 14:392(3):237-42
- Hu J.J. Protective Effects of Diallyl Sulfide on Acetaminophen Induced Toxicities. Food Chem Toxicol 1996, Oct 34(10):963-9
- Olasa K., et al. Reduction of Urinary Mutagen Excretion in Rats Fed Garlic. Cancer Lett 1997 Mar 19, 114(1-2); 195-6
- Jaiswal, S.K. and a Bordia. Radioprotective Effect of Garlic Allium Sativum Linn. In albino Rats. Ind J Med Sci 1996, Jul 59(7):231-3
- Prasad, K. Evaluation of Hydroxyl Radical Scavenging Property of Garlic. Mol Cell Biochem 1996, Jan 12 154(10):55-63
- Moriguchi, T et al. Anti-aging Effect of Aged Garlic Extract in the Inbred Brain Atrophy Mouse Model. Clin Exper Pharmacol Physiol 1997, Mar-Apr 24(3-4):235-42
- Milver, J.A. Garlic: It’s Anticarcinogenic and Antitumorogenic Properties. Nut Rev 1996, Nov 54 (11 Pt 2):582-6
- Lea, M.A. Organosulfur compounds and Cancer. Ad Exp Med Biol 1996. 401:147-54
- Ip c. et al. Potential of Food Modification in Cancer Prevention. Cancer Res 1994, Ap 1:54(7 sup):1957s-1959
- Dorant, E. et al. Garlic and its Significants for Preventing Cancer in Humans: A Critical view. Br J Cancer 1993, Mar 67(3):424-9
- Pinto, J.T. et al. Effects of Garlic Thioallyl Derivatives on Growth, glutathione concentration, and Polyamine Formation of Human Prostate Carcinoma Cells in Culture. Am j Clin Nut 1997, Aug 66(7):398-405
- Key, T. J. et al. a Case-controlled Study of diet and Prostate Cancer. Br J Cancer 1997. 76(5):678-87
- Witte, J.S. Relationship of Vegetables, Fruit, and Grain consumption to Colorectal Adenomatous Polyps. Am J Epidem 1996, Dec 1,144(11):1015-25
- Tonstad, S. Dietary Supplementation in treatment of Hyperlipidemia. Tidsskr Nor Laegeforen 1991. Nov 20, 11(78):3378-400
- Adler, A.J. and B.J. Holub. Effect of Garlic and Fish Oil supplementation on Serum Lipid and Lipoprotein Concentrations in Hypercholesterolemic Men. Am J Clin Nut 1997. Feb 65(2):445-50
- Beretz, A. Old and new Natural Products as Source of modern Antithrombotic Drugs. Planta med 1991, Oct 57(7):568-72
- Bordia, T. Effect of Garlic on Platelet Aggregation in Humans: A Study in Healthy Subject and Patients with coronary Artery Disease. Prostaglandins Leukot Essent Fatty Acids 1996, Sept 55(3):201-5
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- Augusti, K.T. and a. G. Sheela. Antiperoxide Effect of S-allyl cysteine Sulfoxide, an Insulin Secretagogue, in Diabetic Rats. Experientia 1996. Feb 15, 52(2):11520
*These statements have not been evaluated by the Food & Drug Administration