Garlic: Effect and Side Effects

Garlic has a very broad profile of action. In addition to its antibacterial, antiviral and antifungal (against fungal infections) effects, inhibition of cholesterol biosynthesis has been demonstrated in rat liver cells. Accordingly, garlic lowers total cholesterol and the concentration of triglycerides (neutral fats).

In addition, garlic reduces the viscosity of blood and inhibits the oxidation of lipoproteins and the formation of thrombi (the active ingredients allicin and ajoene are considered platelet aggregration inhibitors). This results in prolongation of bleeding and clotting time and improvement of red blood cell flow velocity.

All these individual effects result in an overall anti-atherosclerotic effect, i.e., a reduction in vascular calcification.

Interactions with garlic

Taking garlic preparations can lead to an enhancement of antihypertensive and anticoagulant drugs. In addition, a reduction in the effectiveness of anti-HIV-active substances and protease inhibitors such as indinavir has been observed in isolated cases. Garlic preparations may also weaken the effect of saquinavir.

Garlic: side effects

Gastrointestinal upset, allergic reactions, and blood clotting disorders may occur in rare cases, especially at high doses.