"Garlic as a medicine" BY G.

Jayalakshmi
Garlic is otherwise known as Allium sativum. Garlic has been used as both food and
medicine in many cultures for thousands of years, dating back to when the Egyptian
pyramids were built. In early 18th century !rance, gravediggers drank a concoction of
crushed garlic in wine they believed would protect them from the plague that killed many
people in Europe. "ore recently, during both #orld #ars I and II, soldiers were given
garlic to prevent gangrene. $oday garlic is used to help prevent heart disease, including
atherosclerosis %pla&ue buildup in the arteries that can block the flow of blood and
possibly lead to heart attack or stroke', high cholesterol, high blood pressure, and to
improve the immune system. Garlic may also protect against cancer.
#hile the science is not conclusive, research shows promise for garlic in the areas of
cancer protection and heartrelated risk factors for patients.
Garlic is rich in antio(idants, which help destroy free radicals particles that can damage
cell membranes, interact with genetic material, and possibly contribute to the aging
process as well as the development of a number of conditions, including heart disease and
cancer. !ree radicals occur naturally in the body, but environmental to(ins %including
ultraviolet light, radiation, cigarette smoke, and air pollution' can also increase the
number of these damaging particles.
$here are several types of garlic preparations. "ost clinical studies have been performed
on aged garlic e(tract or enteric coated, dried garlic tablets. $he conditions for which
garlic is showing the most promise which include)
Cancer
Garlic may strengthen the immune system, helping the body fight diseases such as
cancer. *aboratory studies suggest that garlic may have anticancer activity. +tudies that
follow groups of people over time suggest that people who have more raw or cooked
garlic in their diet are less likely to develop certain types of cancer, particularly colon and
stomach cancers. ,esearchers found a -./ reduction in risk of colorectal cancer among
people who had a high intake of raw or cooked garlic. 0ietary garlic may also protect
against the development of breast, prostate, and laryngeal %throat' cancers.
Cardiovascular disease
Garlic consumption may decrease the progression of cardiovascular disease.
1ardiovascular disease is associated with several factors, including raised serum total
cholesterol, raised low density lipoprotein %*0*', and increased *0* o(idation %free
radical damage', increased platelet aggregation %clumping', hypertension, and smoking.
Garlic may help decrease *0* and total cholesterol levels while raising good cholesterols
%high density lipoprotein, or 20*', decreasing platelet aggregation %helps the blood flow
more easily', and decreasing blood pressure. ,ecently, garlic was also found to decrease
two other markers of cardiovascular disease, homocysteine and 1reactive protein. Garlic
may also reduce blood pressure.
Common cold
A study found that garlic helps prevent and treat the common cold.
A #omen3s 2ealth +tudy, looked at the garlic, fruit, and vegetable consumption
in 41,... middleaged women and results that women who regularly consumed
garlic, fruits, and vegetables had a -5/ lower risk of developing colon cancer.
Garlic may help the immune system function more effectively during times of
need such as in cancer.
+tudies also suggest that aged garlic supplementation may reduce the side effects
of chemotherapy, including fatigue and anore(ia %lack of appetite'. !urther, results
found that aged garlic decreased heart and intestinal damage commonly seen with
certain chemotherapy agents.
Other uses
*aboratory studies suggest that large &uantities of fresh, raw garlic may have
antiparasitic properties against the roundworm, Ascaris lumbricoides, which is the
most common type of intestinal parasite.
!resh garlic contains allicin, which is reported to have antibacterial, antiviral, and
antifungal properties. Garlic consumption may kill bacteria known to cause
ulcers and topical application of garlic may help treat fungal skin conditions, such
as $inea cruris and $inea corporis.
Garlic may also help combat fatigue.
Plant Description
Garlic is a perennial that originally came from central Asia, and is now cultivated
throughout the world. $he most important part of this plant for medicinal purposes is the
compound bulb. Each bulb is made up of 4 6. cloves, and each clove. Garlic
supplements can either be made from fresh, dried, aged, or garlic oil, and each may have
different effects on the body.
Components of Garlic
$here are several important components of garlic that have been identified, and many
more that have not. Alliin is an odorless sulfurcontaining chemical derived from the
amino acid cysteine. #hen garlic bulbs are crushed, alliin is converted into another
compound called allicin. Allicin appears to be one of the primary active compounds that
gives garlic its characteristic odor and many of its healing benefits. 2owever, allicin is
not absorbed effectively by the human body.
$o combat this problem, aged garlic is fermented to break allicin down to usable
compounds. $hese compounds are watersoluble sulfur compounds and a small amount
of oilsoluble sulfur compounds. $he sulfur containing compounds in aged garlic give the
supplement its reported benefits in cholesterol levels, heart disease, and cancer.
Availale !orms
Garlic supplements are made from whole fresh garlic, dried, or free7edried garlic, garlic
oil, and aged garlic e(tracts.
8ot all garlic contains the same amount of active ingredients. $here is a wide variation in
the amount of important components in both fresh garlic and commercial supplements.
$he amount of healthy compounds present depends on where the garlic is grown as well
as how the product is prepared.
Aged garlic products are made by fermenting garlic. +everal clinical studies support the
use of aged garlic for cardiovascular disease prevention. Aged garlic is high in sulfur
compounds that are easily absorbed and have beneficial effects on heart disease and
health.
Precautions
2erbs, however, contain components that can trigger side effects and that can interact
with other herbs, supplements, or medications. !or these reasons, herbs should be taken
with care, under the supervision of a authorised person.
Garlic is considered to have very low to(icity.
+ide effects from garlic include upset stomach, bloating, bad breath, body odor, and a
stinging sensation on the skin from handling too much fresh or dried garlic. 2andling
garlic may also cause skin lesions. 9ther, more rare side effects that have been reported
by those taking garlic supplements include headache, fatigue, loss of appetite, muscle
aches, di77iness described as vertigo %di77iness', and allergies such as an asthmatic
reaction or contact dermatitis %skin rash'.
Garlic has bloodthinning properties. $his is also important to know if you are going to
have surgery or deliver a baby. $oo much garlic can increase your risk for bleeding
during or after those procedures.
Article +ource) http)::www.articlesbase.com:foodandbeveragearticles:garlicasa
medicine1546-.-.html
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