Synopsis

Source of validity: Traditional
Rating (out of 5): 3

Allium species, particularly garlic (Allium sativum) and onion (Allium cepa), have a long history of use in traditional medicine systems worldwide for the treatment and prevention of colds and related febrile illnesses. In folk medicine, garlic has been consumed raw, cooked, or as extracts to alleviate symptoms of upper respiratory tract infections, believed to have antimicrobial, immune-boosting, and fever-reducing properties. Historical records from Egyptian, Greek, Roman, Chinese, and Ayurvedic traditions document the use of Allium preparations for colds and flu-like symptoms. The rationale is often attributed to its pungent sulfur compounds, such as allicin, which are thought to provide health benefits.

Scientific studies have investigated the antimicrobial and immunomodulatory properties of garlic. Some in vitro and animal research supports its activity against viruses and bacteria, and a few small clinical trials have suggested that garlic supplementation may reduce the incidence or duration of common colds. However, results are inconsistent, and most evidence is of low to moderate quality, with methodological limitations and variability in preparations used. Thus, while scientific interest exists and preliminary evidence is promising, the widespread use of Allium for colds with fever is primarily justified by longstanding traditional use rather than robust clinical validation.

More about Allium (unspecified)
More about Colds (with fever)

Other ingredients used for Colds (with fever)

Other health conditions supported by Allium (unspecified)

Products containing Allium (unspecified)