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
