Garlic has long been thought to have therapeutic properties and has been used in such a way for hundreds of years, particularly in Chinese and Ancient Indian medicine. It has been recommended for diarrhoea, heart disease, arthritis and digestive disorders. However the bulk of the scientific research has been into its effects on heart disease and cancer as well as its antibacterial properties.
The Anti Bacterial Effects of Garlic
The active compound in Garlic is called Allicin. This is the product of a reaction between two compounds in garlic called Allin and Allinase. Once the garlic is crushed or cut they react to form Allicin. Cavalitto & Bailey, in their 1944 study "Allicin. The antibacterial principle of Allium Satvium", suggested that Allicin works by destabilising two groups of enzymes that are active in infections. It is also an intelligent compound, selectively attacking only harmful bacteria and not beneficial fungi such as lactic acid bacteria. It has been shown to present antibacterial action against many harmful bacteria including Salmonella and Clostridium.
Garlic to Lower Blood Pressure
Some studies have shown a Blood Pressure lowering effect of Garlic consumption. In each of these cases the positive lowering effects have been seen in trials using natural raw garlic as opposed to powdered Garlic preparations, as shown by Banerjee & Maulik in their 2002 paper, "Effect of Garlic on Cardiovascular Disorders. A Review".
Garlic to Lower Cholesterol Levels
Studies into the use of Garlic for lowering Cholesterol levels have quite varied effects depending on whether raw or powdered garlic is used. The use of raw Garlic has been shown to be nearly twice as effective as powdered Garlic preparations. A study by Silagy & Neil in 1994, entitled " Garlic as a Lipid Lowering Agent", showed across arrange of trials that serum cholesterol dropped by 15% when using raw garlic but only 8% when using a powdered supplement.
Does Garlic Reduce Cancer Risk?
In a large epidemiological study of over 40’000 women in 1994 by Steinmetz et al, entitled "The IOWA Womens Health Study" , the consumption of one or more servings of Garlic per week was linked to a 35% reduction in colon caner risk. Similar results have been shown with studies into stomach cancer risk and prostate cancer risk, notably "Allium Vegetables and Reduced Risk of Stomach Cancer" by You et al in 1989 and "Allium Vegetables and Risk of Prostate Cancer", Hsing et al 2002.
It is clear that with regard to Garlic consumption the most positively effected types of cancer are those of the gastrointestinal tract. This is possibly due to the antioxidant effects of the sulphur compounds found in Garlic.
Is Raw Garlic more effective than Garlic Supplements?
What is evident from studies is that the most beneficial effects on Heart Disease and Cancer risk are found using raw Garlic rather than powdered Garlic supplements. This may be because the Allicin molecules have a very short life and once activated decrease to non detectable amounts within a few days. Most Garlic supplements have a very low Allicin content and very low sulphur content, possibly negating the positive effects of the original source.
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