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Health Benefits of Garlic - PBRC - side effects of garlic

Health Benefits of Garlic - PBRC-side effects of garlic

Pennington Nutrition Series 2005 No. 20
Healthier lives through education in nutrition and preventive medicine
Health Benefits of Garlic
The potency of garlic has been acknowledged for more than
500 years. In the ancient times, garlic was used as a remedy
for intestinal disorders, flatulence, worms, respiratory
infections, skin diseases, wounds, symptoms of aging, and many
other ailments. Through the middle ages into World War II,
the use of garlic to treat wounds surfaced repeatedly. It was
ground up or sliced and was applied directly to wounds to
inhibit the spread of infections.
To date, there are more than 3000 publications from all over the world that have
confirmed the recognized health benefits of garlic. Favorable experimental and clinical
effects of the consumption of garlic preparations (including garlic extract) have been
reported. These biological responses include:
Reduction of risk factors for cardiovascular disease and cancer
A stimulation of immune function
Enhanced foreign compound detoxification
Restoration of physical strength
Garlic preparations
It has long been known that extraction of a food compound can increase its potency.
The acidic and oxidizing compounds in raw garlic have been shown to exhibit
hypolipidemic, antiplatelet, and procirculatory effects. Aged garlic extract (AGE) has
been reported to possess hepatoprotective, immune-enhancing, anticancer, and
chemoprotective activities. In addition, AGE exhibits antioxidative activities, whereas,
raw or heated garlic stimulates oxidation.
Clinical Reports on Garlic
Several clinical reports have revealed a cholesterol-lowering effect of garlic
in humans. This has confirmed a long held belief about garlic's role in health
and in particular cholesterol control. Recent publications suggest that not all
preparations are equally effective. The cause of this is likely to be related to
the components present in the preparation, the quantity of the preparation
provided and the duration of the study.
Facts on Garlic
According to the USDA National Agricultural Statistics Service, the
amount of garlic produced in the United States in 1998 was ~252,000
metric tons. Over 60% of the garlic consumed worldwide is produced in
California. Garlic products have experienced increasing popularity in
the last decade.
Of 91 herbal
supplements, garlic was
found to be used more
than twice as much as
other supplements.
The appropriate amount of garlic to consume is yet to
be determined. The German Commission E monograph
(1998) proposed a daily intake of ~1-2 cloves of garlic
or ~4 g of intact garlic per day for maximal health
benefits. However, there was no scientific evidence
to back this recommendation.
Garlic supplements Essential Oil
Essential oil The essential oil content of garlic cloves is
Dehydrated powder 0.2-0.5% and consists of a variety of compounds.
Oil macerate It is obtained by steam distillation of garlic.
Extract Commercially available garlic oil capsules contain
vegetable oil and a small amount of garlic essential
oil because of the pungent odors.
Dehydrated Powder
Garlic powder is mass-produced as a flavoring agent for condiments and
processed foods. Garlic cloves are sliced or crushed, dried and pulverized
into powder. Garlic powder is thought to retain the same ingredients as
raw garlic; however, the proportions and amounts of various constituents
differ significantly.
Oil macerate
Oil macerates were originally developed for use as condiments.
Oil macerate products are made of encapsulated mixtures of
whole garlic cloves ground into vegetable oil.
For garlic extract, whole or sliced garlic cloves are soaked in an
extracting solution (purified water and diluted alcohol) for varying
amounts of time. After separation of the solution, the extract is
concentrated and used. The extract, especially AGE, contains
mainly the water-soluble constituents in garlic and a small amount
of the oil-soluble compounds.
AGE, as the name implies, is aged for up to 20 months.
Over this time, the harsh and irritating compounds in
garlic are converted naturally into stable and safe sulfur
compounds. AGE contains primarily water-soluble sulfur
compounds as well as a smaller amount of a variety of
oil-soluble sulfur compounds. The safety of AGE has
been confirmed by various toxicological studies.

What are the negative effects of garlic? The Negative Side Effects Of Garlic Garlic can cause a bad odor. When garlic is eaten or applied to the skin, it can cause a distinctly bad taste in your mouth and bad breath. Too much garlic can damage the liver. Garlic can cause liver toxicity and in some cases, it could even lead to liver cancer. ... Indigestion and diarrhea. ... Garlic aggravates vaginal yeast infection. ...