Garlic                      
(Allium sativum)

General Description:  A member of the lily family used a medicinal or culinary herb.

Part Used:  bulb

Uses:   

           reduces cholesterol and triglycerides 

  antimicrobial 

  platelet inhibitor   

  reduces blood pressure  

  diuretic

  H.pylori infections

  respiratory infections (cough, cold)

Action:  The enzyme allinase is responsible for most effects of garlic. Also, has antioxidant, antitumor  properties and anti-inflammatory.  It decreases platelet aggregation  and  reduces blood  sugar. It produces hypoglycemic properties and gastric secretion and a motility stimulant. 

Dosage:  One fresh garlic/day -  410mg

               Solid extract - 4-12 mg allicin daily

               Oil - 200-500  mg daily

               Tincture - 2-4 ml, 1:5.

Precautions/Adverse Effects:  Can produce GI disturbances. Body and breath odor,  headaches, and one study reported  a spontaneous spinal epidural hematoma associated with excessive use. 

Contraindications: Surgery due to risk of post-operative bleeding and hemorrhagic complications during surgery.  Individuals with a slow clotting time should not take therapeutic doses of garlic.  Pregnant/lactating women should not use due to abortifacient properties.

Nursing Considerations:

 Has been shown to reduce total cholesterol by 6-9%.

   Has been shown to reduce systolic BP by 20-30 mm Hg and diastolic pressure by 10-15 mm Hg. 

  Because of platelet aggregation, it may be necessary to monitor coumadin levels and interactions ASA or NSAIDS’s.    

   May take 8-16 weeks to see a decrease in cholesterol levels.

   May take 1-6 months to see its hypotensive effects. Use cautiously in diabetics.

   Odorless variety is not as effective.