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PHYTOTHERAPY
PHYTOTHERAPY is the use of plants (leaves, roots, stems) to treat illness.
Plants used for medicinal purposes are technically called botanicals, but often the word herb is used in place of botanical.
GARLIC
Garlic (Allium sativum) is a member of the family Lilliaceae. Garlic is a very popular botanical or herbal product. It has been proposed to lower total serum cholesterol and triglyceride levels and offers mild blood pressure lowering effects.
PHARMACODYNAMICS
The active ingredient in garlic is thought to be ALLICIN.
However, the intact bulb contains an odorless, sulfur-containing amino acid derivative called ALLIIN. When the bulb is crushed or cut, alliin is altered by the enzyme, alliinase and is converted into allicin.
Alliin has no antibactedrial properties, but allicin has antibacterial properties against both gram positive and gram negative organisms.
Allicin has a strong garlic odor but is extremely unstable.
Other compounds found in garlic (via steam distillation) include: diallyltrisulfide, diallyldisulfide, methyl allylsulfides, dimethylsulfides, dithiins, and ajoenes - all garlic-smelling compounds.
The action of these compounds is generally unknown, except for AJOENE.
Ajoene is proposed to affect blood clotting, by both slowing the process and by increasing the breakdown of fibrin.
Generally, dried garlic preparations contain neither allicin, or ajoene. However, if the garlic is dried at low temperatures, some allicin and ajoene may be present.
Stomach acid destroys the enzyme alliinase and hence alliin cannot be converted into allicin.
Fresh garlic releases its active compounds in the mouth during chewing. Hence, one must chew the garlic very well before swallowing.
ENTERIC COATED GARLIC PREPARATIONS
Enteric coated garlic preparations are available to reduce the odor smell of garlic and to get past the stomach destroying acid. However, more research is necessary to assure the consumer that indeed this type of preparation will result in absorption of the active components of garlic in the small intestine.
Recommended dosage for garlic is to chew one clove daily. Other forumulations should deliver a minimum of 10 milligrams of alliin or a total allicin potential of 5000 micrograms.
Consumption of over 5 cloves/day can cause heartburn, gas, garlic taste or odor of body secretions, and variable gastrointestinal problems. Garlic is not suitable for children under 3 years of age.