Primary Name: Garlic (Allium sativum)
Other Names: Allium, ajo
Dosage: 900 mg of garlic powder with 10 to 12 mg standardized alliin; 1 to 2 cloves of garlic every day.
Indications/Homeopathic Use
- Prevention of cardiovascular disease
- Diabetes
- Hypercholesterolemia
- Hyperlipidemia
- Myocardial infarction
- Arthritis
- Hypertension
- Asthma
Perioperative Concerns
Garlic can enhance the effects of anticoagulant medications, including warfarin, pentoxifylline, indomethacin, dipyridamole, aspirin, and ibuprofen. Additionally, when combined with certain herbs like ginkgo, feverfew, ginger, and ginseng, or dietary supplements such as fish oil and vitamin E, garlic may further reduce blood clotting. This augmented anticoagulant effect poses an increased risk of bleeding, particularly in conjunction with other medications that inhibit platelet aggregation, potentially leading to perioperative bleeding and hypotension.
To mitigate the risk of drug interactions and lessen the impact of anticoagulant drugs like Coumadin, heparin, NSAIDs, and aspirin, anesthesia providers should recommend that patients discontinue garlic consumption at least seven days to two weeks prior to surgery (Nagelhout & Plaus, 2023).
Additional Information
Garlic acts as an anticoagulant by inhibiting platelet aggregation, which can reduce coagulation. It also lowers blood sugar levels by enhancing insulin production and decreasing glucose in the blood. Recognized for its antimicrobial properties, garlic is used to treat various conditions, including colds, asthma, and yeast infections, by boosting white blood cell activity and acting as an effective antibiotic against staphylococcus and streptococcus bacteria. Additionally, garlic is touted for its cardiovascular benefits, as it inhibits HMG-CoA reductase, a key enzyme in cholesterol synthesis, thus lowering serum cholesterol and triglyceride levels.
The primary active compound in garlic is alliin. When fresh garlic is crushed, the enzyme alliinase transforms alliin into allicin, responsible for garlic's distinctive smell.
Adverse reactions to garlic are infrequent, with bleeding being an uncommon effect. The most typical side effects include nausea, vomiting, and a noticeable odor on the breath. Consuming large amounts of garlic may lead to facial flushing, headaches, a rapid pulse, orthostatic hypotension, and insomnia.
