Garlic has been part of human diet for more than 7000 years. Almost all ethnic & culture’s food preparation involve garlic. Though garlic originated from Central and South East Asia, today China and India remain the world biggest producers of garlic accounting for more than 80% of the total production.

Like many other herbs & spices, garlic is commonly featured in both culinary and medicine. In food, garlic is mainly used as seasoning and condiment. Garlic is also used as a component in many dishes and can be applied in different types of bread.
 

Phyto-Chemicals & Therapeutic use:

Garlic possesses a phyto-chemical compound called “Allicin”. Allicin is the sulfur-compound of garlic that gave its unique odour and flavour. Study found chopping or crushing fresh garlic bulbs will activate these bioactive compounds (Ross SA et al, 2006). Besides Turmeric & Ginger, Garlic also emerged as one of the most promising herbs for cancer prevention & treatment.

  • Anti-cancer – Population studies show the higher the dietary intake of garlic, the lower the incidence of cancer of the stomach, intestinal/colon, colorectal, oesophagus, pancreas, prostate and breast. (Chan JM & Challier B, 1998)(Fleischauer AT et al, 2001)(Gao CM et al, 1999)(Gonzalez CA et al, 2006)(Hsing AW et al, 2002)(Li H et al, 2004)(Setiawan VW et al, 2005)(Steinmetz KA et al, 1994)
  • Anti-hypertensive – Animal studies found garlic preparations exhibit blood pressure lowering effects. (Koch HP & Lawson LD, 1996)
  • Cholesterol & Lipid Lowering effect – Studies found garlic inhibit cholesterol & fatty acid/triglycerides synthesis. (Gebhardt R et al, 1994)(Liu L et al, 2001)(Qureshi AA et al, 1983)(Yeh Y-Y et al, 1994)

In addition to allicin, garlic also contains other phyto-chemicals such as selenium, arginine and other flavonoids which are highly regarded for health. (Milner JA, 1996)
 

Side-Effects & Toxicity:

Eating garlic in doses normally consumed in food is generally considered to be non-toxic. The only down side consuming garlic powder preparation is “garlic breath”. (Papageorgious C et al, 1983)

Conflicting results was obtained from chronic toxicity studies of consuming “pure allicin”. Individual taking anti-coagulant and patients undergoing surgery are advised to consult qualified health care practitioner before consuming garlic extract.
 
*Affected individuals may exhibit allergenic reaction.
 

Name: Garlic (english) | Bawang Putih (Malay) | 大蒜 (chinese)
Scientific name: Allium sativum

By: HEI Wellness

References:

Chan JM, Wang F, Holly EA. Vegetable and fruit intake and pancreatic cancer in a population-based case-control study in the San Francisco bay area. Cancer Epidemiology Biomarkers & Prevention 2005; 14(9):2093–2097.

Challier B, Perarnau JM, Viel JF. Garlic, onion and cereal fibre as protective factors for breast cancer: A French case-control study. European Journal of Epidemiology 1998; 14(8):737–747.

Fleischauer AT, Arab L. Garlic and cancer: A critical review of the epidemiologic literature. Journal of Nutrition 2001; 131(3s):1032S–1040S.

Gao CM, Takezaki T, Ding JH, Li MS, Tajima K. Protective effect of allium vegetables against both esophageal and stomach cancer: A simultaneous case-referent study of a high-epidemic area in Jiangsu Province, China. Japanese Journal of Cancer Research 1999; 90(6):614–621

Gebhardt R et al. Inhibition of cholesterol biosynthesis by allicin and ajoene in rat hepatocytes and Hep G2 cells. Biochim Biophys Acta 1994; 1213:57-62.

Gonzalez CA, Pera G, Agudo A, et al. Fruit and vegetable intake and the risk of stomach and oesophagus adenocarcinoma in the European Prospective Investigation into Cancer and Nutrition (EPIC-EURGAST). International Journal of Cancer 2006; 118(10): 2559–2566.

Hsing AW, Chokkalingam AP, Gao YT, et al. Allium vegetables and risk of prostate cancer: A population-based study. Journal of the National Cancer Institute 2002; 94(21):1648–1651.

Koch HP, Lawson LD, eds. Garlic. The Sciences and Therapeutic Application of Allium sativum L. and Related Species, 2nd edn. Baltimore, Maryland: William and Wilkins, 1996.

Li H, Li HQ, Wang Y, et al. An intervention study to prevent gastric cancer by micro-selenium and large dose of allitridum. Chinese Medical Journal (English) 2004; 117(8):1155–1160.

Liu L, Yeh Y.Y. Water-soluble organosulfur compounds of garlic inhibit fatty acid and triglyceride synthesis in cultured rat hepatocytes. Lipids 2001;36:395-400.

Milner JA. Garlic: Its anticarcinogenic and antitumorigenic properties. Nutrition Reviews 1996; 54:S82–S86.

Papageorgiou C et al. Allergic contact dermatitis to garlic (Allium sativum L). Identification of the allergens: The role of mono-, di-, and trisulfides present in garlic. Arch Dermatol Res 1983;275:229-234.

Qureshi AA et al. Inhibition of cholesterol and fatty acid biosynthesis in liver enzymes and chicken hepatocytes by polar fractions of garlic. Lipids 1983; 18:343-348.

Ross SA, Finley JW, Milner JA. Allyl sulfur compounds from garlic modulate aberrant crypt formation. Journal of Nutrition 2006; 136(3 Suppl):852S–854S.

Setiawan VW, Yu GP, Lu QY, et al. Allium vegetables and stomach cancer risk in China. Asian Pacific Journal of Cancer Prevention 2005; 6(3):387–395.

Steinmetz KA, Kushi LH, Bostick RM, Folsom AR, Potter JD. Vegetables, fruit, and colon cancer in the Iowa Women’s Health Study. American Journal of Epidemiology 1994; 139(1):1–15.

Yeh Y.Y, Yeh S.M. Garlic reduces plasma lipids by inhibiting hepatic cholesterol and triacyglycerol synthesis. Lipids 1994; 29:189-193.