Aug 4, 2009 9:31 am US/Pacific
Garlic In Review
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Population studies show a positive association between increased consumption of garlic with lower risk of stomach, colon, esophageal, pancreatic, and breast cancers.
CBS
A recent (2009) review of 19 human clinical trials showed that while garlic had a moderate protective effect against colon, prostate, ovarian, laryngeal, esophageal, oral and renal cancers, it was not effective at lowering the risk for breast, lung, endometrial or gastric cancers. Population studies, which are a bit different than clinical trials, on the other hand, show a positive association between increased consumption of garlic with lower risk of stomach, colon, esophageal, pancreatic, and breast cancers. In a Chinese population study, investigators found that people who ate a lot of garlic and various kinds of onions and chives had a reduced risk for stomach and esophageal cancers. The more garlic consumed, the greater reduction of risk.
Garlic contains naturally occurring sulfur-compounds that may be responsible for some of its actions in the body. The Agency for Healthcare Research and Quality reported on garlic in 2000. They found that in thirty-six randomized clinical trials, garlic preparations consumed orally consistently had a total cholesterol-lowering effect. Twenty-six studies had mixed results concerning the use of garlic in people with high blood pressure. Garlic appeared to have little to no effect on blood glucose levels in individuals with or without diabetes. This was based on twelve, small, randomized clinical trials.
Allicin, an active component of garlic, has been studied for its antibacterial, antiviral and antifungal actions. It may help boost the immune system and thereby be effective in helping to prevent or treat the common cold or flu. Garlic has been shown to be useful in the prevention and treatment of yeast infections. It can be used both orally and as a suppository, being careful not to nick the garlic clove, which can cause severe burning. This is due to allicin being released from the garlic when it is cut or crushed.
Garlic supplements may not be as effective as eating garlic. Garlic is available in capsules, tablets, powders and tinctures, however, the dried forms may not contain the active allicin component. Enteric-coated products that contain alliin and alliinase may be converted to allicin in the body, and therefore, you would receive much the same benefits as you would eating garlic.
Some people are sensitive to garlic and may react with side effects such as nausea, headache, digestive disturbances, sweating, or burning in the throat, mouth, or stomach. Of course there is also the chance that your body will emit an odor of garlic if you consume much of it. Garlic may also interfere with certain medications such as blood thinners, medications used for HIV/AIDS, birth control pills, and cyclosporine. Talk to your doctor before you consider using garlic as a supplement or eating garlic in large amounts.
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