Does garlic cure colds? Pharmacist reveals its true effect

Garlic is frequently hailed as a natural antibiotic, a reputation largely attributed to its biologically active sulfur compounds, especially allicin. When a garlic clove is crushed or chopped, a compound called alin is converted into allicin by the enzyme alinaze. This active substance is responsible for garlic's potent antimicrobial effects and its characteristic odor, according to pharmacist J. Aganauskaitė-Žukaitė.

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When garlic is chopped or crushed, the compound alin in it, acted upon by the enzyme alinaze, turns into allicin. It is this active substance that has a strong antimicrobial effect and gives garlic its characteristic smell.

Research indicates that allicin can inhibit the growth of various bacteria, fungi, and certain viruses. Garlic also boasts antioxidant and anti-inflammatory properties. Beyond allicin, it contains beneficial substances like flavonoids, polyphenols, vitamins C and B6, and minerals such as selenium and manganese. Regular consumption may support immune system function and potentially reduce the frequency or duration of colds. Furthermore, garlic is thought to benefit the cardiovascular system by helping to slightly lower blood pressure and levels of total and LDL cholesterol.

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Studies show that allicin can inhibit the growth of various bacteria, fungi, and some viruses. It is also attributed with antioxidant and anti-inflammatory properties.

Despite these benefits, the pharmacist cautions against viewing garlic as a cure-all. While laboratory studies show its effect on microorganisms, the active compounds break down quickly in the human body, making their impact less potent than medications and insufficient to replace prescribed antibiotics. There is not enough strong scientific evidence to claim garlic cures colds, prevents viral infections, or averts heart disease.

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Garlic and preparations with this ingredient can help slightly reduce blood pressure and the concentration of total and LDL, so-called bad cholesterol, in the blood. The most realistic benefit of garlic is the antioxidants it contains, which help protect cells from oxidative stress associated with aging processes and the development of various chronic diseases.

Garlic is generally safe, but caution is advised for certain individuals. Its potential to inhibit platelet aggregation means people taking blood thinners like warfarin, aspirin, or clopidogrel should consume it moderately, as higher amounts could increase bleeding risk. It's also recommended to avoid garlic supplements 7-10 days before scheduled surgery. Additionally, raw garlic can cause digestive issues such as heartburn, stomach pain, nausea, or bloating, particularly in those with gastritis or gastroesophageal reflux disease. Rare allergic reactions, including skin rashes or breathing difficulties, can also occur.

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Although the effect of garlic on microorganisms is observed in laboratories, the active substances in the human body break down quickly, so their effect is not as strong as drugs and cannot replace antibiotics prescribed by a doctor.