What is it
Garlic (Allium sativum) is a perennial herbaceous plant, widespread in the Mediterranean region, China and America, whose leaves can exceed one meter in height.
Very well known as a condiment in the kitchen, phytotherapy uses the extract obtained from the bulb harvested in June.
In Italy there are different varieties of garlic:
| Varieties of garlic | Region |
|---|---|
| Caraglio garlic | Piedmont |
| Piacentino white | Lombardy |
| Red garlic of Sulmona | Abruzzo |
| Nubian red garlic | Sicily |
| Garlic of Voghiera | Emila Romagna |
| Resia garlic | Friuli Venezia Giulia |
| Red Garlic of Proceno | Latium |
Activities
The active ingredient is alliin which is transformed into allicin responsible for the unmistakable smell and actions on the body including:
- bacteriostatic, bactericidal and antifungal effect (for external applications it is also used against warts);
- reduction of blood pressure, blood cholesterol and triglyceride levels and platelet aggregation.
Want to know how much cholesterol is in your diet? Read this article.
Why is it used
Garlic is used for various disorders (such as bronchitis and sore throat, otitis) but undoubtedly its best known activity, also supported by clinical studies, is that on blood pressure, cholesterol and platelet aggregation.
It is mainly used as a complementary measure in the treatment of hypertension, high cholesterol and / or triglyceride values in the blood (hypercholesterolemine and / or hypertriglyceridemia) and, therefore, in the prevention of atherosclerosis.
How to use it
Garlic is available in various forms: tablets, pearls or capsules, used above all to counteract hypertension and reduce cholesterol; cough syrup. It is also widespread the habit of sucking a clove of garlic, suitably deprived of dark skin, in case of sore throat.
As a rule, the nebulised dry extract titrated in alliin (minimum 1%) is used at a daily dose between 10 and 13 mg per kg of body weight, in two administrations preferably after meals.
Effects
The toxicity of garlic is low. Without a doubt the most unpleasant effect is the bad smell it causes to breath and sweat. Other possible side effects are gastrointestinal irritation, vomiting and/or diarrhoea (usually for excessive doses) and contact allergy after application to the skin.
Precautions
The intake of garlic is not recommended in case of anemia, allergies of any kind, gastric ulcer or acute gastritis, in pregnancy and lactation as well as in pediatric age.
Interactions
Garlic enhances the action of anticoagulants and antiplatelet agents with which it is good to avoid the association. Another important interference is with certain antiretroviral drugs (used, for example, in the treatment of AIDS).
Joycelyn Elders is the author and creator of EmpowerEssence, a health and wellness blog. Elders is a respected public health advocate and pediatrician dedicated to promoting general health and well-being.
The blog covers a wide range of topics related to health and wellness, with articles organized into several categories.