A Review: Anti-microbial, Anti-inflammatory effect and Cardiovascular effects of Garlic: Allium sativum

Abstract

Allium sativum is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and Allium chinense. With a history of several thousand years of human consumption and use, garlic is native to the region between the Mediterranean and China, and has long been a common seasoning worldwide. Herbs such as garlic with the potential to significantly modulate the activity of drug-metabolizing enzymes (notably cytochrome p450 isozymes) and/or the drug transporter P-glycoprotein participate in potential pharmacokinetic interactions with anticancer drugs. Among the active compounds present in the plant, DTS and DDS are the most active against yeasts and ajoene is the main compound responsible for the antiviral activity of garlic. A great deal of low quality clinical research has been conducted to determine the effect of garlic on preventing cardiovascular diseases and on various biomarkers of cardiovascular health, but as of 2015, the results were contradictory and it was not known if there are any effects. Because garlic might reduce platelet aggregation, people taking anticoagulant medication are cautioned about consuming garlic. Meta-analysis found decreased rates of gastric cancer associated with garlic intake, but cited confounding factors as limitations for interpreting these studies. Further meta-analyses found similar results on the incidence of gastric cancer by consuming allium vegetables including garlic. Garlic is known to cause bad breath (halitosis) and body odor, described as a pungent garlicky smell to sweat. This is caused by allyl methyl sulfide (AMS).