Garlic and AIDS

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GarlicUpdated: Aug 01, 2003 Garlic has been used for medicinal purposes for at

least five thousand years. The Greeks and Romans used raw garlic as an

antibiotic, to cure coughs, to heal wounds and sores and to prevent colds.

 

In recent centuries garlic has been reputed to provide protection against

bubonic plague and to cure cholera and smallpox. Garlic extract is often

prescribed as an antibiotic, particularly in cases of ear, nose and throat

infections, by doctors in Russia and Eastern Europe. It was also widely used

during the Second World War by German and Russian doctors to treat septic wounds

when drugs were scarce.

 

Garlic has been shown to reduce total cholesterol levels when compared to a

placebo in ten studies, but studies where the diet was strictly controlled in

order to ensure that changes in cholesterol could not be attributed to eating

different food failed to show any significant effect of garlic on cholesterol

levels (Stevinson).

 

Recent research has shown that garlic contains a potent anti-bacterial, allicin,

the compound responsible for the pungent taste and smell of garlic. Garlic also

contains adenosine, a chemical which has been shown to reduce levels of

cholesterol in the blood.

 

Chinese doctors report that a garlic oil extract given intravenously to bone

marrow transplant patients was more successful than a conventional drug regimen

in preventing the development of CMV-related interstitial pneumonia (Lu).

However, this study was conducted in only a small number of patients, and does

not provide enough information on the standard incidence of CMV-related

interstitial pneumonia amongst bone marrow patients treated in China to judge

whether it is a superior form of treatment.

 

Garlic extract has also been used in combination with amphotericin B to treat

cryptococcal meningitis in cases where amphotericin B has failed to produce

improvement or had produced marked liver toxicity (Cai). It is also widely used

as anti-fungal agent in China (Davis).

 

The mechanism suggested to account for garlic's anti-bacterial, anti-viral and

anti-protozoal effects is its ability to affect lipid and cholesterol synthesis

in the capsule of the micro-organism. Garlic is unable to inhibit the

replication of viruses which lack a lipid capsule. Its inhibitory effects have

not been tested on HIV.

 

There is some dispute amongst garlic experts as to the best form in which to

take garlic in order to benefit from its potent anti-bacterial effects.

 

Raw, crushed garlic is said by some to be the most potent form but taking garlic

in this way is uncomfortable for many because it causes burning in the mouth and

throat, and leads to an unavoidable stench as garlic fumes are excreted from the

pores and on the breath. It may also cause discomfort in the gut: diarrhoea,

vomiting, nausea and skin rash have been reported. Use in very large quantities

for long periods could result in bleeding and ulceration. In addition, garlic

can also inhibit blood clotting, and if taken in large quantities for long

periods, may interfere with thyroid function.

 

Mixing raw garlic with honey may make it more palatable, as may chopping up the

garlic and swallowing it without chewing, but most people prefer garlic to be

cooked. Whether or not cooking garlic diminishes some of its beneficial effects

is a matter of debate amongst garlic researchers.

 

Garlic pills are now widely available in health food stores, containing garlic

oil. This is probably less effective than fresh garlic because it contains

diallyl disulphide, a weaker anti-bacterial than allicin. However, aged raw

garlic extract is thought to be as potent as raw garlic, and does not cause the

bad breath, flatulence or body odour associate with raw garlic and garlic oil.

Animal toxicity studies suggest it can be used at very high doses for long

periods without appreciable toxicity (Imada).

 

Garlic supplements have been shown to impact on the blood levels of some

anti-HIV drugs. Specifically, levels of saquinavir have been reduced by half

when garlic supplements are taken concurrently with saquinavir, while ritonavir

levels are increased by very high garlic intake. Experts believe that

low-moderate intake of cooked garlic in food does not impact on drug levels

(Piscitelli).

 

 

 

References

 

Cai Y. Antiviral and anticryptococcal properties of garlic: clinical studies.

First World Congress on the Health Significance of Garlic Constituents,

Washington DC, August 28-30 1990.

 

Davis L. Garlic as an anti-fungal agent: laboratory studies. First World

Congress on the Health Significance of Garlic Constituents, Washington DC,

August 28-30 1990.

 

Fulder S. Garlic: Nature's Original Remedy” (Healing Arts Press, Vermont, USA,

1989).

 

Imada O. Toxicity aspects of garlic. First World Congress on the Health

Significance of Garlic Constituents, Washington DC, August 28-30 1990.

 

Lu Dao-Pei. Efficacy of garlic extract together with placental gammaglobulin

against interstitial pneumonia after bone marrow transplantation. Exp Haem 16:6,

1988.

 

Piscitelli SC et al. Garlic supplements decrease saquinavir plasma

concentrations. Eighth International Conference on Retroviruses and

Opportunistic Infections, Chicago, abstract 743, 2001.

Stevinson C et al. Garlic for treating hypercholesterolemia: a meta analysis of

randomized clinical trials. Ann Intern Med 133: 420-429, 2000.

 

 

 

 

 

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