garlic

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n.

1. An onionlike plant (Allium sativum) of southern Europe having a bulb that breaks up into separable cloves with a strong distinctive odor and flavor.
2. The bulb of this plant.

tr.v., -licked, -lick·ing, -licks.

To season or flavor (a food) with garlic.

[Middle English, from Old English gārlēac : gār, spear + lēac, leek.]

A hardy perennial, Allium sativum, of Asiatic origin and belonging to the plant order Liliales. Garlic is grown for its pungent bulbs, segments of which are used primarily for seasoning. Europeans have grown it for more than 200 years. Propagation is commonly by bulb segments, sometimes called cloves; seeds are seldom produced. Cultural practices are similar to those used for onions. Popular varieties are Italian, Tahiti, and Creole or Mexican. Harvest of the mature dry bulbs is 7–8 months after planting. Garlic salt is made from dehydrated cloves. California is the most important producing state; smaller acreages are planted to garlic in Louisiana and Texas. See also Liliales; Onion.

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The bulb of Allium sativum with a pungent odour when crushed, widely used to flavour foods. There is some evidence that garlic has a beneficial effect in lowering blood cholesterol.

A hardy, widely cultivated herbal plant, Allium sativum, belonging to the onion family. When crushed, the bulb of this plant releases a pungent odour. Since Hippocrates first recommended garlic for the treatment of battle wounds, it has had a reputation for potent medicinal properties. It is highly regarded as a cure for colds, coughs, and other viral infections, including verrucas, but there is little scientific evidence of its efficacy. It may also offer some protection against stomach ulcers (one theory suggests that it eradicates Helicobacter pylori, bacteria that are implicated in the development of some ulcers). Several clinical trials have shown garlic to reduce blood cholesterol levels and the risk of blood clots. Those with low to moderate cholesterol levels (average 220 mg/dl) have been able to reduce their cholesterol levels by as much as 10 per cent after taking a daily dose of 900 mg of garlic for 12 weeks. Since reports of garlic's anti-cholesterol properties gained publicity in the mass media, a multi-million pound garlic-based industry has developed. However, some pills and oils sold in shops have been processed in such a way as to remove the active ingredients. Also, garlic may upset the digestive systems of young children.

Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1⁄2 to 11⁄2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or puréeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.

Brand names: Centrum® Herbals Garlic, Garlicin®, GarliPure™, Garlique™, Kwai®, Kyolic™, Oleomed™ Blood Pressure, One-A-Day® Garlic

Chemical formula:

Last updated: 7/1/2002

Important Disclaimer: The drug information provided here is for educational purposes only. It is intended to supplement, not substitute for, the diagnosis, treatment and advice of a medical professional. This drug information does not cover all possible uses, precautions, side effects and interactions. It should not be construed to indicate that this or any drug is safe for you. Consult your medical professional for guidance before using any prescription or over the counter drugs.

Description

Garlic (Allium sativa), is a plant with long, flat grasslike leaves and a papery hood around the flowers. The greenish white or pink flowers are found grouped together at the end of a long stalk. The stalk rises directly from the flower bulb, which is the part of the plant used as food and medicine. The bulb is made up of many smaller bulbs covered with a papery skin known as cloves. Although garlic is known as the "stinking rose" it is actually a member of the lily family.

The most active components of fresh garlic are an amino acid called alliin and an enzyme called allinase. When a clove of garlic is chewed, chopped, bruised, or cut, these compounds mix to form allicin, which is responsible for garlic's strong smell. Allicin, in turn, breaks down into other sulfur compounds within a few hours. These compounds have a variety of overlapping healing properties.

Garlic also contains a wide range of trace minerals. These include copper, iron, zinc, magnesium, germanium, and selenium. The integrity of the growers and suppliers of garlic are important to the integrity of the garlic used. A soil rich with the presence of trace minerals will produce a healthful bulb of garlic, full of those minerals. Depleted soils produce a depleted product. In addition, garlic contains many sulfur compounds, vitamins A and C, and various amino acids.

General Use

The ancient Indians, Chinese, Egyptians, Greeks, Romans, and other peoples have used garlic for thousands of years, as food and as medicine. One of the most famed usages of garlic was during the Middle Ages, when it was reputed to have been highly effective against the plague.

As early as 1858, Louis Pasteur formally studied and recorded garlic's antibiotic properties. Dr. Albert Schweitzer used the herb to successfully treat cholera, typhus, and dysentery in Africa in the 1950s. Before antibiotics were widely available, garlic was used as a treatment for battle wounds during both World Wars.

Garlic can be used in the treatment of a variety of bacterial, viral, and fungal infections. It has been shown to be effective against staph, strep, E. coli, Salmonella, Vibrio cholera, H. pylori, Candida albicans, and other microorganisms. Garlic also helps prevent against heart disease and strokes. Current studies show that garlic can improve immune function and may even help in the prevention of cancer. To be of benefit in chronic conditions, garlic should be used daily over an extended period of time.

Heart Disease

One of the main causes of heart disease is the buildup of plaque on the walls of the blood vessels. This plaque is mostly made up of cholesterol and other fatty substances found in the blood. When large amounts of plaque get stuck on artery walls, they block the flow of blood and cause blood clots to form. Parts of the artery wall may even be destroyed completely.

In arteriosclerosis, otherwise known as "hardening of the arteries," the major arteries may become so stiff and clogged, that the heart cannot get necessary nutrients and oxygen. This usually causes a heart attack. High serum cholesterol levels are a major risk factor for having a heart attack.

Studies show that people who eat garlic regularly have improved serum cholesterol levels. Some people with high cholesterol have been able to get within normal levels by eating 1–2 cloves per day. In addition, low-density lipoprotein (LDL) and triglyceride levels are decreased and high-density lipoprotein (HDL) levels are increased. This correlates with an overall reduced cholesterol level. These benefits are significant in preventing heart disease as well as strokes. While garlic's contribution to reducing levels of harmful plaques has been known for some time, a 2003 study found that garlic also lowered levels of homocysteine, a type of amino acid that is now considered a major risk factor for heart attacks. Manufactured garlic supplements appear to be equally as beneficial as eating the fresh cloves. It takes at least one month of using garlic for laboratory results to be seen.

Hypertension

Hypertension, or high blood pressure, is also a significant cause of heart problems. It is one of the leading causes of disability and death due to stroke, heart attack, heart failure, and kidney failure. Garlic can help reduce blood pressure through the actions of its sulfur compounds and its ability to reduce the fatty substances, such as cholesterol, found in the bloodstream. Use of garlic also can help normalize low blood pressure.

Platelet Aggregation

Platelets clot the blood in order to repair breaks in the blood vessel walls. When there is an injury, platelets are attracted to the damaged area and become attached to the wall and to other platelets. Platelet aggregation, as this process is called, plugs up the break and prevents further blood loss while the injury is being repaired. This is a good and necessary part of healing an injury.

However, if there are serious problems with the heart and blood vessels and there is too much injury and clotting, the vessels may become clogged with platelets. This can lead to strokes and heart disease. The sulfur compounds in garlic—particularly ajoene—give the platelets a slippery quality. They are less able to clump together, thus slowing down platelet aggregation. Garlic can be used effectively in the same way as a daily dose of aspirin to reduce or prevent platelet aggregation over an extended time.

Cancer

Studies have found that garlic blocks the formation of powerful carcinogens, called nitrosamines, which may be formed during the digestion of food. This may be why in populations where people consume a large amount of garlic, there is a decreased incidence of all types of cancer. The antioxidants found in garlic may also contribute to this effect by protecting against the cell damage by cancer-causing free radicals. Studies show that use of garlic may also inhibit the growth of a variety of tumors. However, cancer-related studies are not conclusive and relate to consumption of raw or cooked garlic, not garlic supplements.

Infectious Conditions

Eating garlic is good for helping the body's immune system resist infections. While garlic is not as strong as modern antibiotics, it is believed to kill some strains of bacteria that have become resistant to antibiotics. Studies have shown garlic treats yeast infections, and it can kill many of the viruses responsible for colds and flu. While daily consumption of garlic was once highly recommended for HIV-positive individuals, the National Institutes of Health (NIH) reported in 2002 that garlic supplements greatly reduced levels of saquinavir, an HIV protease inhibitor, in patients' blood. The NIH began cautioning patients who used garlic to control cholesterol levels who also used saquinavir or combination therapies, since garlic might interfere with their effectiveness.

Modern doctors have been reconsidering the causes of many diseases. They have discovered that bacteria and viruses may be the cause of sicknesses that were formerly not thought to be caused by infections. This includes gastric ulcers, colitis, and Kaposi's sarcoma. Garlic may be useful in treating or preventing these due to its antimicrobial properties.

Diabetes

Garlic has the ability to lower and help keep blood sugar stable by helping to increase the amount of insulin available in the bloodstream. This action, together with garlic's ability to lower cholesterol and blood pressure, make it an excellent daily supplement for people with diabetes. A 2003 report showed that long-term use of garlic helped improve the blood vessel systems of diabetic rats.

Other Health Conditions

Garlic is effective in the treatment of numerous other conditions. For example:

• The consumption of 1–3 cloves per day is useful for immune support and as a preventive against diseases and infection.
• Warmed garlic oil in the ear canal can be used to treat ear infections.
• Garlic can be used to treat respiratory complaints such as asthma and chronic bronchitis.
• Garlic helps increase the body's ability to handle the digestion of meat and fats.
• Garlic can be used to help kill and expel intestinal worms in both animals and humans.
• When added to a pet's food, garlic helps repel fleas.
• Garlic is helpful in getting rid of athlete's foot.
• Garlic relieves gas and other stomach complaints.
• The sulfur compounds found in garlic can bind to heavy metals and other toxins and help remove them from the body.
• Garlic can be used externally for cuts, wounds, and skin eruptions.
• The taste of garlic in mother's milk stimulates improved nursing. Infants eat more and nurse longer. They appear to relish the taste of slightly garlicky milk. The components of garlic that reach the infant through the mother's milk also may be helpful in relieving colic and infections.

Preparations

Used Internally

Garlic can be eaten raw or cooked, taken as tablets or capsules, and used as a tincture or syrup. The raw cloves can be directly applied externally.

The suggested dosage for fresh whole garlic is one to three cloves per day. The cloves can be chewed and held in the mouth or swallowed. Consuming raw garlic can actually be a pleasure if the herb is crushed or grated and mixed with food or a tablespoon of honey. The dosage for tinctures is 2–4 ml or 15–40 drops taken twice daily. One tablespoon of the syrup should be taken three times a day, or as needed to relieve coughing. Garlic oil should be slightly warmed, and 1–3 drops should be put in the affected ear 1–3 times per day.

Tablets and capsules are often more convenient to use than raw garlic, and they are more likely to be tolerated by garlic-sensitive individuals. Garlic pills also minimize the garlic taste and odor. Manufacturers vary on which components of the herb are emphasized.

In general, the following dosages are appropriate, but product labels also should be consulted:

• 400–500 mg of allicin, twice daily
• a dose equaling approximately 4,000 mcg of allicin potential, once or twice daily
• 400–1,200 mg of dried garlic powder
• 1,000–7,200 mg of aged garlic
• a dose equivalent to 0.03–0.12 ml of garlic oil, three times per day

Manufactured garlic pills come in a variety of forms, and a great deal of controversy continues about what type is best. Studying the manufacturers' literature and other information is important to make a good decision about which preparation to use. The types of garlic preparations include:

• garlic oil capsules
• encapsulated powdered garlic
• odorless garlic pills
• allicin-stabilized pills
• aged garlic extract

Used Externally

A poultice can be made using grated or crushed fresh garlic. The herb material should be placed directly on the site of injury or eruption, either "as is" or mixed with enough honey to make a paste. The poultice can be held in place with a cloth or bandage.

A compress of garlic is less messy than a poultice and may be less irritating to the site of the injury. It is made by wrapping grated or crushed fresh garlic in a single piece of cheesecloth. As with the poultice, the compress is placed directly on the affected area.

Garlic oil can be made by putting a whole bulb of grated or finely chopped garlic into a pint jar of olive oil, and letting it sit undisturbed in a warm place, away from direct sunlight, for at least two weeks. Then it can be strained and refrigerated. The garlic oil will stay fresh in the refrigerator for up to two years.

A garlic suppository can be used to treat vaginal yeast or mild bacterial infections. A clove of fresh garlic should be peeled and slightly crushed or bruised. If crushed garlic irritates the vaginal tissue, an alternative that might lessen the desired antimicrobial effect is to use the whole, uncrushed garlic clove. The clove should be wrapped in a single layer of cheesecloth and inserted into the vaginal canal overnight for 5-10 days. Dental floss or a length of the cheesecloth can be used to make the suppository easier to retrieve. If the garlic causes a burning sensation, this can be eased with the insertion of plain yogurt into the vagina.

Precautions

Consumers will find a wide variety of garlic preparations on the market. Therefore, it is important to study manufacturers' claims, talk to knowledgeable practitioners, and find out which formulations are most effective for a given condition.

Due to the high concentration of sulfur compounds in garlic, it should be avoided by those allergic to sulfur. Garlic inhibits clotting, thereby causing increased bleeding times. Hemophiliacs and those on anticoagulant medication should consult a physician before taking garlic on a daily basis. This also applies to individuals who are preparing to undergo surgery. Medicinal use of garlic should be discontinued for at least 1–2 weeks before surgery. HIV patients receiving protease inhibitor or combination therapy should check with their physicians before using garlic supplements, as garlic may interfere with the therapy's effectiveness.

Side Effects

Raw garlic can be very irritating to the digestive system. Excessive intake (usually, more than three or four cloves a day) can cause bloating, gas, cramping, diarrhea, and may even damage the red blood cells. When applied to the skin, garlic may cause itching, redness and swelling. Garlic that is cooked, aged, or made into pills is not nearly as harsh on the system. However, these forms may not be as suitable as raw garlic in treating some conditions, particularly infections.

Garlic travels through the lungs and the bloodstream, giving a pungent garlic odor to the breath, skin, and perspiration. The odor will be present for at least 4–18 hours, sometimes even when so-called odorless garlic pills are used.

Interactions

Garlic does well when combined with coltsfoot or lobelia for treating asthma and bronchitis. Although onion is not as potent as garlic, it has similar actions, and the two often are combined. Use of garlic is contraindicated in individuals using the anticoagulant drug warfarin or certain HIV therapies.

Resources

Books

Green, James The Male Herbal. Freedom, CA: The Crossing Press, 1991.

Murray, N.D., Michael T. The Healing Power of Herbs: The Enlightened Person's Guide to the Wonders of Medicinal Plants. Roseville, CA: Prima Publishing, 1992, 1995.

Romm, Aviva Jill. Natural Healing for Babies and Children. Freedom, CA: The Crossing Press, 1996.

Weed, Susun. Menopausal Years: The Wise Woman Way, Alternative Approaches for Women. Woodstock, NY: Ash Tree Publishing, 2000.

Periodicals

Gangel, Elaine Kierl. "Garlic Supplements and HIV Medication." American Family Physician (March 15, 2002):1225.

"Garlic Attenuates Time-dependent Changes in Reactivity of Isolated Aorta." Cardiovascular Week (October 27, 2003):8.

Novick, Jeff. "Garlic and Cancer." Health Science 25, no. 1 (Winter 2002):6.

"UCLA Researchers Find Garlic Has Ability to Reduce Heart Disease Risk Factors." Townsend Letter for Doctors and Patients (July 2003):22.

Other

"Garlic." Herb Directory by Name. http://www.holisticonline.com/w_holisticonline.htm

"Garlic." http://www.botanical.com/botanical/mgmh/g/garlic06.html

"Garlic and Cancer Prevention." http://www.mayohealth.org/mayo/askdiet/htm/new/qd000223.htm

"Garlic's Breath of Health." http://www.usaweekend.com/health/carper_archive/950402eat_smart_garlic.html

[Article by: Patience Paradox; Teresa G. Odle]

For more information on garlic, visit Britannica.com.

A member of the lily family that has been used worldwide as a Garlic herb and medicine. It was cultivated throughout Europe, where it was believed that using it or even mentioning its name was a sure charm against witchcraft, the evil eye, and vampires. Newly built houses and the sterns of boats belonging to Greece and Turkey once had long bunches of garlic hanging from them as a preventive against the fatal envy of any ill-disposed person. In ancient Rome soldiers believed that eating garlic gave them courage in battle. In addition to its use as an amulet, garlic was also credited with medical virtue as an antiseptic, salve, and water purifier.

Garlic also appeared in the folklore of Mexico, South America, and China, where it emerged as an antivampire agent. It was also long believed to have aphrodisiac properties and was forbidden in the diet of yogis in higher spiritual development in ancient India.

Sources:

Lehrer, Ernst, and Johanna Ernst. Folklore and Odysseys of Food and Medicinal Plants. New York: Tutor Publishing, 1962.

Melton, J. Gordon. The Vampire Book: An Encyclopedia of the Undead. Detroit: Visible Ink Press, 1994.

allium sativum.

IN BRIEF: n. - Aromatic bulb used as seasoning; Bulbous herb of southern Europe widely naturalized.

Tutor's tip: Note: "Gaelic" pertains to natives of Scotland and Ireland. "Gallic" pertains to the Gauls or to the French. "Garlic" is a strong smelling and tasting plant.

Like the crucifix vampires are believed to have an intense aversion to garlic, and thus people have used garlic to keep vampires away. Introduced into the literary realm in Bram Stoker's novel, garlic became central to the developing vampire myth throughout the twentieth century. Garlic was the first treatment Dr. Abraham Van Helsing applied in the case of Lucy Westenra Van Helsing had a box of garlic flowers sent from the Netherlands and decorated Lucy's room with them. He hung them around Lucy's neck and told her that there was much virtue in the little flower. The garlic worked until Lucy's mother, not knowing the flowers' purpose, tore them from her neck.

Garlic was a crucial element in killing the vampire. After driving a stake through the vampire's body and removing its head, garlic was placed in the mouth. In fact, this was how Van Helsing finally treated Lucy's body. This treatment was effective, however, only for recently created vampires, because the older ones, (Dracula and the three women in Castle Dracula), disintegrated into dust once a stake was thrust into their bodies. Stoker got the idea of using garlic following decapitation of the vampire from Emily Gerard's The Land Beyond the Forest. The book suggested that it was the method employed by Romanians against very obstinate cases of vampirism (i.e., those that had not been cleared up by methods that did not require any mutilation of the body).

Garlic, a member of the lily family, has been used since ancient times as both an herb and a medicine. It developed a reputation as a powerful healing agent, and it was rumored that it possessed some magical powers as a protection agent against the plague and various supernatural evils. In southern Slavic regions, it became known as a potent agent against demonic forces, witches, and sorcerers. The Christian St. Andrew was said to be the donor of garlic to humanity.

In the southern Slavic countries and neighboring Romania garlic was integrated into the vampire myth. It was used in both the detection of and prevention of attacks by vampires. Vampires living incognito in the community could be spotted by their reluctance to eat garlic. In the 1970s, Harry Senn was advised by his Romanian informants that the distribution of garlic during a church service and observing who refused to eat their portion was an acceptable manner of detecting a vampire hidden in the community.

Vampires were especially active in these regions around St. Andrew's Eve and St George's Eve On those days, windows and other openings in the house were anointed with garlic to keep the vampires away. Cattle might also be given a garlic rubdown. In some communities, garlic was mixed with food and fed to cattle before every important holiday. If a recently deceased person was suspected of vampirism, garlic might be stuffed in the deceased's mouth or placed in the coffin. If detection and the need to destroy a vampire required exhumation of its body, the vampire might face decapitation and garlic might be placed in the mouth or within the coffin.

Garlic was also prominent in Eastern Europe and was served as the most universal protective devise used against vampires and vampiric entities. It appeared in the folklore of Mexico South America and China Throughout the twentieth century, garlic became one of the most well-known objects associated with vampires. Not a particularly religious symbol, garlic survived while the crucifix slowly disappeared from the list of anti-vampire weapons. On occasion, as in the book and film The Lost Boys, the effectiveness of garlic was denied, but more frequently it appeared as a viable vampire detection and/or prevention substance.
Lehrer, Ernst, and Johanna Lehner. Folklore and Odysseys of Food and Medicinal Plants. New York: Tutor Publishing Company. Murgoci, Agnes. "The Vampire in Roumania." Folk-Lore 27, 5 (1926): 320-49.
Senn, Harry A. Were-Wolf and Vampire in Romania. New York: Columbia University Press, 1982. 148 pp.

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Dansk (Danish)
n. - hvidløg
v. tr. - spise hvidløg

Nederlands (Dutch)
knoflook

Français (French)
n. - ail
v. tr. - (Culin) ailler

Deutsch (German)
n. - Knoblauch
v. - mit Knoblauch würzen

Ελληνική (Greek)
n. - σκόρδο

Italiano (Italian)
aglio

Português (Portuguese)
n. - alho (m) (Bot.), bulbo (m) de alho (Bot.)

Русский (Russian)
чеснок

Español (Spanish)
n. - ajo
v. tr. - condimentar con ajo

Svenska (Swedish)
n. - vitlök

中文（简体）(Chinese (Simplified))
大蒜, 蒜头, 加大蒜

中文（繁體）(Chinese (Traditional))
n. - 大蒜, 蒜頭
v. tr. - 加大蒜

한국어 (Korean)
n. - 마늘
v. tr. - 마늘로 양념하다

日本語 (Japanese)
n. - ニンニク, ニンニクのりん茎

العربيه (Arabic)
‏(الاسم) ثوم‏

עברית (Hebrew)
n. - ‮שום‬
v. tr. - ‮לתבל בשום‬

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garlic	Liquid Garlic
Garlic Tabs	garlic roaster