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Background:
Garlic has long been used in cooking and in medicine. When a garlic bulb is cut or crushed, an amino acid by-product called allicin is released. Allicin is responsible for garlic's strong odor and medicinal properties.
Medicinal Claims:
Garlic reduces the clotting tendency of platelets. Because garlic stops microorganisms (such as bacteria) from reproducing, it can be used as an antiseptic and antibacterial. In large doses, garlic can reduce blood pressure, overactivity of the intestine, and blood sugar levels (slightly). Advocates suggest that garlic lowers levels of low-density lipoprotein (LDL) cholesterol—the "bad" cholesterol. However, at least one well-designed study did not support this beneficial effect. Most studies have used aged garlic extracts. Preparations formulated to have little or no odor may be inactive and need to be studied.
Possible Side Effects:
Garlic usually has no harmful effects other than making the breath or body smell like garlic. However, consuming large amounts can cause nausea and burning in the mouth, esophagus, and stomach. Garlic may interact with anticoagulants.
Last full review/revision February 2003
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