Garlic

Allium sativum

Description: A perennial which is thought to originate from Central Asia and introduced to the Mediterranean. The plant is now cultivated worldwide. The garlic bulb is a compound bulb with several secondary bulbs (cloves). The bulbous garlic may be harvested in September and October when the leaves and bulbs are dry. The medicinal parts are the whole fresh bulb, the dried bulb, and the oil of garlic.

Composition: Contains alliins, Fructosans, and Saponins. Allylalliin and its gamma-glutamyl conjugates are transformed into alliaceous oils (allicin, cycloalliin, vinyl dithiins, diallyl-di and trisulphides) in the course of cutting up freshly harvested bulbs.

Properties: Antibacterial. Antimycotic. Lipid-lowering. Inhibit platelet aggregation. Prolong bleeding and clotting time. Enhance fibrinolytic activity.

Uses: Supportive for elevated lipid levels in blood. Prevent age-dependent vascular changes.

Folk Uses: Used internally for conditions including arteriosclerosis, high blood pressure, coughs, colds, bronchitis, gastrointestinal problems (bloating, convulsive pain) and menstrual pain. Used externally for corns, warts, calluses, otitis, muscle pain, neuralgia, arthritis, sciatica.

Contraindications: None known with proper administration of therapeutic dosages.

Side Effects: Rarely gastrointestinal symptoms, changes in intestinal flora, or allergic reactions. Odor may be present on breath and skin.

Cautions: Intake of large quantities can lead to stomach complaints.

Administration: The minced bulb is for internal and external treatment.