Garlic's Effects on Cancer and Other Diseases

Garlic, an onion-family plant with a pungent taste and smell, is indispensable to Anatolian cooking. It has accompanied human meals for 7000 years as far as we know. Originally from Central Asia, it has long been important in the Mediterranean region and the Mediterranean Dietas well.

Garlic does not grow wild. Cultivated throughout history, its highest quality grows in soils rich in germanium and selenium. Türkiye's main production area is Taşköprü, Kastamonu. It has a long shelf life and pungent taste and smell.

What Are Garlic's Active Substances and How Do They Work?

Scientifically named Allium sativum , garlic is known to lower blood cholesterol and triglycerides. This has been associated with reduced risk of some cancers, but there is no evidence it treats cancer.

Raw garlic contains alliin and allicin . Laboratory studies found these compounds:

1. kill bacteria (antimicrobial activity),
2. reduce blood platelet function,
3. slow clotting,
4. lower blood lipids.

Also;

• Garlic alojen compounds are another component, involved in preventing blood clots.
• Garlic also lowers blood pressure.
• Research is investigating whether garlic protects against certain cancers (chemoprevention) by reducing tumor growth or stimulating immunity.
• Processing can alter active component amounts. For example, garlic powder and oil do not contain allicin or alojen, which help lower cholesterol and thin blood.
• Because garlic thins blood, patients using warfarin (Coumadin) or other anticoagulants should consult doctors before supplements.

For Which Conditions Is Garlic Tried?

Skin infections

Laboratory studies show raw garlic has antibacterial, antiviral, antiparasitic and antifungal effects.

Cancer Prevention and Treatment

Some clinical studies suggest high garlic consumption may reduce stomach and colorectal cancer risk. Recent studies, however, have not supported this.,

Cardiovascular disease treatment

Some clinical studies show supplements lower cholesterol and triglycerides, potentially reducing cardiovascular risk. More clinical studies are needed.

As an Antioxidant

No scientific evidence supports this use. Meanwhile, antioxidant supplementation is now generally accepted to carry certain health risks.

Atherosclerosis (Arterial Blockage / Calcification) Treatment

Several trials suggest garlic supplements reduce atherosclerosis risk by lowering cholesterol, triglycerides and blood pressure, but others conflict. Clinical and laboratory studies support garlic's potential to prevent clotting in patients with atherosclerosis as a beneficial effect.

Lowering High Cholesterol

Several clinical studies show reduced cholesterol and triglycerides, while other trials contradict these findings.

Lowering High Blood Pressure

Trials provide conflicting results on garlic's blood-pressure effects.

Treating Circulatory Disorders

Clinical and laboratory studies support antiplatelet activity that may prevent clots in patients with circulatory disorders.

Patient Warning About Garlic

Because supplements may prolong bleeding time, stop them one or two weeks before surgery.

Do Not Consume Garlic Heavily in These Situations

If;

• Taking warfarin or other anticoagulants (garlic may increase bleeding or bruising)
• Taking cyclosporine (reduces its effect and may lead to transplant rejection)
• Taking a protease inhibitor such as saquinavir (garlic may substantially lower blood concentrations and effectiveness)
• Using insulin (dose adjustment may be needed because supplements lower blood sugar; consult your doctor)

Possible Side Effects of Garlic

• Headache
• Weakness
• Due to platelet dysfunction, a possibility of bleeding may occur
• Unpleasant odor, bad breath
• Stomach upset
• Diarrhea
• Changes in natural intestinal bacteria ( microbiome ) may occur
• Sweating
• Skin allergies on contact, including cream application

Reported Scientific Cases of Garlic Complications

• A 51-year-old man consuming garlic regularly developed a renal hematoma, or bleeding, after kidney stone fragmentation. He received antibiotics and fluids; the hematoma regressed after five months.
• A chemical burn of oral mucosa was reported after crushed garlic consumption.
• In a 23-year-old woman, topical garlic cream for facial warts caused burns.
• A garlic compress used for toothache caused a severe chemical burn.

In Conclusion Garlic is an indispensable flavor at our tables. It is striking how this valuable, widely consumed food can cause serious problems when used, particularly uncontrollably, for healing rather than nutrition.

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