Garlic
Allium sativum
大蒜
Pinyin: Dà Suàn
Plant Family
Liliaceae / Amaryllidaceae
Part Used
Bulb (cloves)
Origin
Central Asia; cultivated worldwide for over 5,000 years
Safety Level
Safe
Overview
Garlic is one of the oldest cultivated plants, with a history of both culinary and medicinal use dating back 5,000 years. It is mentioned in the Bible, the Talmud, and Chinese medical texts. Garlic has been studied extensively for its cardiovascular, immune, and antimicrobial properties. Allicin, the primary active compound, is formed when garlic is crushed or chewed (combining the enzyme alliinase with the precursor alliin).
Traditional Chinese Medicine Properties
Nature (四气)
warm
Flavors (五味)
acrid / pungent, sweet
Meridians (归经)
spleen, stomach, lung, large intestine
Health Benefits
Traditional Uses
- Warms the middle jiao and disperses cold
- Detoxifies - kills parasites, resolves swelling
- Stops diarrhea (damp-heat type)
- Tuberculosis and chronic cough
- Used in epidemics to prevent disease spread (historical)
- Abdominal pain from cold
- Atherosclerosis and high blood pressure (modern)
- Insect repellent (external)
Active Constituents
The key compounds responsible for this herb's therapeutic effects:
Usage & Dosage
How to Use
Used fresh, dried, as powder, oil, aged garlic extract (Kyolic), capsules, and in cooking. Fresh garlic should be crushed or chopped and left to sit 10 minutes before cooking to maximize allicin formation. Aged garlic extract (aged 20+ months) is odorless and may be better tolerated.
Suggested Dosage
Fresh: 1-4 cloves daily (about 4g). Powder/Capsules: 600-1200mg daily. Aged garlic extract: 600-7200mg daily. Standardized: 2-5mg allicin or 10mg alliin per dose.
Quality & Storage
Harvest Season
Summer, when leaves turn yellow and fall over. Bulbs are dug, cleaned, and cured by drying.
Quality Indicators
Fresh garlic: firm, plump bulbs with tight papery skins, no sprouting. Garlic powder: should list allicin content. Aged garlic extract: 20+ months aging, standardized to S-allylcysteine. Avoid garlic oil capsules with low active content.
Storage
Fresh garlic: store in cool, dry, well-ventilated place for 3-6 months. Garlic powder/extract: store as directed. Do not refrigerate fresh garlic (causes sprouting).
Safety Information
Contraindications
Bleeding disorders or upcoming surgeryGastroesophageal reflux disease (GERD) - may worsenStomach ulcers or gastritis (raw garlic may irritate)Pregnancy and breastfeeding (safe in food amounts; medicinal doses - consult provider)Children: food amounts are safeBefore surgery (discontinue 7-10 days before)
Possible Side Effects
- Generally very safe when used as food
- Bad breath and body odor (fresh garlic)
- Digestive upset (heartburn, gas, nausea, bloating) - especially raw garlic
- Skin irritation (topical use)
- Allergic reaction (rare)
- Increased bleeding risk (medicinal doses)
Drug Interactions
- Anticoagulants / blood thinners (warfarin, aspirin, etc.) - increased bleeding risk
- HIV medications (protease inhibitors like saquinavir - reduced effectiveness)
- Isoniazid (antibiotic for TB)
- Cyclosporine (immunosuppressant)
- Birth control pills (may reduce effectiveness - theoretical)
- Diabetes medications (may lower blood sugar)
- Certain chemotherapy drugs
Note: Always consult with a qualified healthcare practitioner before starting any herbal supplement, especially if you are pregnant, nursing, have medical conditions, or take medications.
References & Research
Information on this page is based on traditional herbal knowledge and modern scientific research. For a comprehensive list of references, please refer to our full citations page.
ℹ️ Disclaimer
This information is for educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease. The FDA has not evaluated these statements. Always consult a qualified healthcare provider before using herbal supplements.
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