Leung's Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics

Dietary Supplements/Health Foods. Use of
various dosage forms and formulations, in-
cluding fresh, dried, powdered, or freeze-
dried garlic, essential oil (garlic oil), and
various proprietary preparations of powdered,
aged, or extracted fresh or dried garlic
(FOSTER).

Traditional Medicine. Has been used for
thousands of years in treating coughs, colds,
chronic bronchitis, toothache, earache, dan-
druff, high blood pressure, arteriosclerosis,
hysteria;alsoused extensivelyincancers;gen-
erally as the juice, cold infusion, or tincture.^80
In addition, the fresh cloves, garlic tea, syrup,
tincture, and other preparations have been
used as an aphrodisiac; to treat fever, flu symp-
toms, shortness of breath, sinus congestion,
headache, stomach ache, hypertension, gout,
rheumatism, pinworms, old ulcers, and snake-
bites; and for numerous other ailments, condi-
tions, and applications (FOSTER AND DUKE).^49
In Chinese medicine, in addition to above
uses, garlic is used for diarrhea, dysentery
(amebic and bacterial), pulmonary tuberculo-
sis, bloody urine, diphtheria, whooping
cough, typhoid, hepatitis, trachoma, scalp
ringworm, hypersensitive dentin, vaginal
trichomoniasis, and others, some of which
have been reported successful in clinical trials
(JIANGSU).

COMMERCIAL PREPARATIONS

Crude, powder, and oil. Crude was formerly

official in N.F. and U.S.P., and oil is official in

F.C.C. Composition of organosulfur com-

pounds varies greatly with the method of

processing, and changes occur in their chem-

istry when garlic is crushed, cooked, ingested,

metabolized, or commercially processed.

Analysis of garlic compounds is necessary for

standardization of these products, especially

commercial ones and for biological

studies.12,77,81

Regulatory Status. Has been affirmed as

GRAS (§184.1317), but only as oil, extract,

or oleoresin.^69

A German therapeutic monograph allows

use of the minced bulb and preparations cal-

culated to an average daily dose of 4 g (fresh

garlic) or 8 mg (essential oil) for supportive

dietary measures to reduce blood lipids and as

a preventative for age-dependent vascular

changes.^82

A proposed European monograph indicates

use for prophylaxis of atheroselerosis;

treatment of elevated blood lipid levels

influenced by diet; improvement of arterial

vascular disease blood flow; and use for

relief of coughs, colds, catarrh, and rhinitis

(ESCOP2).

REFERENCES

See the General References forARCTANDER;BAILEY1;BARNES;BLUMENTHAL1&2;DER MARDEROSIAN AND
BEUTLER;DUKE4;ESCOP2;FEMA;FERNALD;FOSTER;FOSTER AND DUKE;GRIEVE;GUENTHER;GUPTA;HUANG;
JIANGSU;LEWIS AND ELVIN-LEWIS;LIST AND HO€RHAMMER;LUST;MABBERLY;MCGUFFIN1&2;NANJING;ROSE;
ROSENGARTEN;TERRELL;TYLER1;UPHOF;YOUNGKEN.

1. J. Lee and J. M. Harnly,J. Agric. Food
   Chem., 53 , 9100 (2005).


2. J. R. Whitaker et al.,Adv. Food Res., 22 ,
   73 (1976).


3. S. A. Al-Nagdy et al.,Phytother. Res., 2 ,
   196 (1988).


4. Q. Hu et al.,J. Agric. Food Chem., 50 ,
   1059 (2002).
   5. O. Yamato et al., Biosci. Biotechnol.
   Biochem., 67 , 1594 (2003).
   6. H. Miething, Phytother. Res., 2 , 149
   (1988).
   7. O. E. Schultz and H. L. Mohrmann,
   Pharmazie, 20 , 441 (1965).
   8. S. Baumgartner et al.,Carbohydr. Res.,
   328 , 177 (2000).

310 Garlic