Sinopsis

Allium sativum, commonly known as garlic, is one of the most widely used culinary and medicinal herbs worldwide. The bulb, composed of multiple cloves encased in papery skin, is rich in organosulfur compounds, the most prominent being allicin, which is formed when garlic is crushed or chopped. Other key constituents include ajoene, diallyl disulfide, S-allyl cysteine, and selenium, all of which contribute to garlic’s broad-spectrum biological activity.

Garlic is revered in modern herbal and nutritional medicine for its potent antibacterial, antiviral, antifungal, anti-inflammatory, antioxidant, and cardioprotective properties. It supports immune function, circulatory health, detoxification, and metabolic balance. Clinically, garlic has been shown to reduce blood pressure, lower LDL cholesterol, inhibit platelet aggregation, improve arterial elasticity, and support blood sugar regulation. It is also used as a natural antibiotic and to promote gut microbial balance.

Garlic can be consumed raw, cooked, fermented (as in black garlic), or aged. Aged garlic extract (AGE), standardized for S-allyl cysteine, is particularly popular in supplements due to its stability, reduced odor, and consistent antioxidant properties. Garlic oil and powdered capsules are also widely used in integrative protocols for cardiovascular health, immune enhancement, and chronic inflammation.

Uso histórico
Garlic has been used medicinally for over 5,000 years and appears in the records of many ancient civilizations, including Egyptians, Greeks, Romans, Chinese, Indians, and Babylonians. In ancient Egypt, garlic was given to laborers and soldiers to increase strength and endurance. The Ebers Papyrus (c. 1550 BCE) listed it as a remedy for heart issues, parasites, and infections.

In Ancient Greek medicine, Hippocrates prescribed garlic for respiratory issues, poor digestion, and fatigue, while Roman soldiers used it to enhance vigor and treat wounds. Traditional Chinese Medicine used garlic to warm the stomach, detoxify the body, and treat dysentery and coughs, especially in cold or damp conditions. In Ayurveda, garlic (known as Lahsun) was classified as a heating herb used to balance Vata and Kapha, enhance digestion (agni), and treat respiratory and circulatory issues.

Throughout the Middle Ages and Renaissance, garlic was used to treat plague, infections, and digestive complaints, often carried as an amulet or infused into vinegar for protection. In World War I and II, it served as a battlefield antiseptic known as “Russian penicillin.”

Today, garlic remains a cornerstone of both culinary tradition and natural medicine, widely appreciated for its immune, cardiovascular, and antimicrobial support, bridging thousands of years of use with extensive modern scientific validation.

Otros nombres

Aged Garlic Extract
Garlic Powder
Raw Garlic
Aceite de ajo