Garlic benefits -atherosclerosis, diabetes
Researchers from Alexandria University, Egypt administrated alloxan as a single dose (120mg/kgBW) to induce
diabetes in rats. They fed the rats with a dose of 1ml of either onion or garlic juices/100g body weight (equivalent to
0.4g/100gBW) daily to for four weeks. They found that the glucose, urea, creatinine and bilirubin levels significantly
(p<0.05) increased in the plasma of diabetic rats. They also found that aspartate aminotransferase (AST), alanine
aminotransferase (ALT), lactate dehydrogenase (LDH), and alkaline and acid phosphatases (AlP, AcP) activities
significantly (p<0.05) increased in plasma and testes of alloxan-diabetic rats. They concluded that garlic and onion
juices exerted antioxidant and antihyperglycemic effects and consequently may alleviate liver and renal damage
caused by alloxan-induced diabetes [1A]

Ide N et al from Loma Linda University, USA, confirmed the antioxidant effects of fructosyl arginine (Fru-Arg), a MRP
from aged garlic extract in vitro study. They further suggested to use Fru-Arg for the prevention of atherosclerosis
and other related disorders.  [2A]

However, Santo SM et al from Gaubius Laboratory, The Netherlands didn't observe any protective benefits of garlic
powder printanor on atherosclerosis in a 28 week study of  APOE*3-Leiden transgenic mouse; based on
atherosclerotic lesion type, area or composition. They also reported that garlic powder printanor did not display any
benefits of hypolipidemic, anti-inflammatory or anti-atherosclerotic activities. [3A] The conflicting results indicate the
importance of the dosage form preparation and experimental design.

Garlic powder may benefit high triacylglycerol concentration.
Turner B et al from Dansk Droge, Ishoj, Denmark also found that there was no significant differences between the
garlic and placebo groups in term of total serum cholesterol concentration, LDL-cholesterol, HDL-cholesterol and
triacylglycerol concentrations, blood pressure and arterial stiffnessin a 12-week randomised, double-blind,
placebo-controlled trial. However, they found that garlic powder was associated with a 12% decrease in
triacylglycerol concentration. I[6A] [Click
Garlic cholesterol]

Garlic benefits of blood pressure lowering
Garlic's key ingredient-allicin may prevent primary pulmonary hypertension (a form of high blood pressure) from a
study in rats. [4A]

Garlic benefits - cancers
A host of studies provide compelling evidence that garlic and its organic allyl sulfur components are effective
inhibitors of the cancer process. These studies reveal that the benefits of garlic are not limited to a specific species,
to a particular tissue, or to a specific carcinogen. Of 37 observational studies in humans using garlic and related
allyl sulfur components, 28 studies showed some cancer preventive effect. The evidence is particularly strong for a
link between garlic and prevention of prostate and stomach cancers. However, more clinical studies are needed to
confirm these findings. [1-6]

Several compounds are involved in garlic's possible anticancer effects. Garlic contains allyl sulfur and other
compounds that slow or prevent the growth of tumor cells. Allyl sulfur compounds, which occur naturally in garlic and
onions, make cells vulnerable to the stress created by products of cell division. Because cancer cells divide very
quickly, they generate more stressors than most normal cells. Thus, cancer cells are damaged by the presence of
allyl sufur compounds to a much greater extent than normal cells. [1-6]

fresh garlic benefits, roasted garlic benefits & cooked garlic benefits
The chemistry of garlic is complicated. As a result, the quality of garlic products depends on the manufacturing
process. Peeling garlic and processing garlic into oil or powder can increase the number and variety of active
compounds. Peeling garlic releases an enzyme called allinase and starts a series of chemical reactions that
produce diallyl disulfide (DADS). DADS is also formed when raw garlic is cut or crushed. However,
if garlic is cooked
immediately after peeling, the allinase is inactivated and the cancer-fighting benefit of DADS is lost.
recommend waiting 15 minutes between peeling and cooking garlic to allow the allinase reaction to occur. [1-6]

Researchers from Thailand also found that there were no significant differences in the total serum cholesterol levels
between the group dosed with garlic tablet (enteric-coated) and that dosed with placebo tablet. [5A] This may be
also an indication of the importance of the dosage form preparation and study design.

Garlic benefits - anti-microbes??
A lot of people think that garlic can kill germs...  But, Fuselli SR et al from Universidad Nacional de Mar del Plata,
Funes, Argentina have different opinion after they finished  their study on the  microbial growth of garlic (Allium
sativum L.) during storage. They found that Penicillium spp., Monilia spp., Lactobacillus brevis, Leuconostoc
mesenteroides subsp. mesenteroides and yeasts grow from garlic. And they  found penicillium spp., Monilia spp.,
Lactobacillus brevis and yeasts from dry garlic. [7A]


Garlic Side Effects
Although health benefits of garlic are frequently reported, excessive intake can have harmful effects. In a rat study,
allicin, the main pungent ingredient in garlic, was found to be an activator of TRPA1. The neurons released
neurotransmitters in the spinal cord to generate pain signals and released neuropeptides at the site of sensory
nerve activation, resulting in vasodilation as well as inflammation. [2] Other garlic side effects include headache,
itching garlic odor on breath and skin, occasional allergic reactions, stomach disorders and diarrhea, decrease in
serum protein and calcium levels, association with bronchial asthma, contact dermatitis and complaints of garlic
smell [5A]

Garlic preparations vary in concentration and in the number of active compounds they contain. Thus, quality control
is an important consideration when foods such as garlic are considered for use as a cancer-fighting agent.

References: (1) Amagase, H., Petesch, B.L., Matsuura, H. et al. (2001) "Intake of garlic and its bioactive components." J. Nutr. 131:
955S-926S.  (2) Fleischauer, A.T. and Arab, L. (2001) "Garlic and cancer: a critical review of the epidemiologic literature." J. Nutrition
131: 1032S-1040S.  (3) Milner, J.A. (2001) "Mechanisms by which garlic and allyl sulfur compounds suppress carcinogen
bioactivation. Garlic and carcinogenesis." Adv. Exp. Med. Biol 492: 69-81.  (4) Milner, J.A. (2001) "A historical perspective on garlic and
cancer." J. Nutrition 131: 1027S-1031S.  (5) "Allium Vegetables and Organosulfur Compounds: Do They Help Prevent Cancer?"  (6) "Garlic: Effects on Cardiovascular Risks
and Disease, Proliferative Effects Against Cancer, and Clinical Adverse Effects."
1 Curr Opin Lipidol. 1994 Feb;5(1):6-10 2. Macpherson IJ. The pungency of garlic: activation of TRPA1 and TRPV1 in response to
allicin. Curr Biol. 2005 May 24;15(10)929-34. [1A] Food Chem Toxicol. 2005 Jan;43(1):57-63].[2A] J Nutr Biochem. 1999 Jun; 10
(6):372-6].[3A]Atherosclerosis. 2004 Dec;177(2):291-7].[4A] Garlic Boosts Lung Health in Rats, HealthDay, April 3, 2005[5A] J Med
Assoc Thai. 2004 Oct; 87 (10):1156-61].[6A] Br J Nutr. 2004 Oct; 92 (4):701-6].[7A] Rev Argent Microbiol. 2004 Jul-Sep; 36 (3):139-44].
Garlic benefits, Garlic side effects          
revised on November 11, 2014
WHAT IS GARLIC? Garlic is the edible bulb from a plant in the lily family. Garlic, onions, leeks, scallions, shallots
and chives are classified as members of the Allium genus. Thus, they are commonly described as Allium vegetables.
Its nutrition facts of 1 tsp (2.8 g) of garlic are as follows: 0 g of total fat, 0 mg of cholesterol, 0 mg of sodium, 11 mg
of potassium, 0.9 g of total carbohydrate. (Google, Nov., 2014) Because it is a source of potassium, it may benefit
certain users at risk of hypertension.

WHAT ARE THE HEALTH BENEFITS OF GARLIC? Garlic belongs to the plant genus Allium, and is known for its
pungency and spiciness. Garlic is thought, in particular, to be linked to various beneficial health effects, from
reducing blood pressure and cholesterol to treating cancer. Garlic may also prossess of antifungal, antibacterial,
cardio-protective, antioxidant and anti-cancer activities. In cancer studies, a host of studies provide compelling
evidence that garlic and its organic allyl sulfur components are effective inhibitors of the cancer process. Several
compounds are involved in garlic's possible anticancer effects. Garlic contains allyl sulfur and other compounds that
slow or prevent the growth of tumor cells. [1] However, garlic side effects can be serious including skin irritation and
swelling of legs. The main ingredient in garlic was already known and called allicin.

Herbal / Dietary Supplements / Foods that may lower the risk of certain types of cancer
Avocados Banana, Bitter Melon, Brown Seaweed, Capsicum, Cauliflower, Celery, Chlorophyll, Cordyceps,
Curcumin, Dandelion, Ellagic acid, Oldenlandia, Falcarinol, Fenugreek, Feverfew, Fish Oil, Forskolin,
, Garlic, Gotu Kola, Green Tea, Grape Seed Extract, Honokiol, Orange, Isothiocyanates, Linseed
Oil, Limes, Lycopene, Maitake, Milk Thistle, Onion, Peony, Phellinus, Quercetin, Pterostibene,
Pycnogenol, Reishi, Rhubarb, Saffron, Stinging Nettle, Sweet Potatoes, and more.

Drugs listed in this website for chemotherapy:
Xeloda, Avastin, Tykerb,
This website discusses the benefits and side effects of various supplements, herbs and drug products.
adverse side effects to FDA, its website is, or report the adverse side effects to the
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effects of a supplement or a drug product. Finally, please, do not transfer the article to other website. Thank