Garlic (Lashuna)

Overview

Garlic (Allium sativum), known in Sanskrit as Lashuna, is one of nature's most powerful medicinal plants. Used for over 5,000 years across multiple healing traditions, garlic holds a special place in Ayurveda as a potent Rasay ana with remarkable antibiotic and rejuvenative properties. The bulb is the primary medicinal part, used both fresh and aged.

In Ayurvedic classification, garlic primarily pacifies Vata and Kapha doshas while potentially aggravating Pitta when used in excess. It possesses all six tastes except sour, with pungent (katu) predominating. Its heating (ushna) potency makes it valuable for cold conditions, poor circulation, and infections. Traditional texts describe garlic as having yogavahi properties—enhancing the effectiveness of other herbs and medicines.

Therapeutic Uses

Garlic's most celebrated property is its broad-spectrum antimicrobial activity. The compound allicin, produced when garlic is crushed or chopped, demonstrates powerful antibacterial effects against both gram-positive and gram-negative bacteria. Research confirms activity against Staphylococcus aureus, E. coli, Salmonella, and even antibiotic-resistant strains like MRSA. This makes garlic invaluable for infections throughout the body.

Antifungal properties are equally impressive. Garlic effectively combats Candida species, Aspergillus, and dermatophytes. Clinical studies show benefits for fungal skin infections, oral candidiasis, and vaginal yeast infections. The antifungal mechanisms involve disruption of fungal cell membranes and inhibition of ergosterol synthesis.

For cardiovascular health, garlic is unparalleled. It reduces blood pressure through multiple mechanisms—vasodilation, reduction of arterial stiffness, and modulation of the renin-angiotensin system. Garlic lowers total cholesterol and LDL while raising HDL. Anti-platelet effects reduce clot formation risk. Regular consumption significantly decreases cardiovascular disease risk.

Antiviral activity extends to influenza, herpes simplex, HIV, and other viruses. Garlic enhances natural killer cell activity and strengthens overall immune function. It's traditionally used for colds, flu, and respiratory infections with good scientific support.

The anti-inflammatory and antioxidant properties of garlic benefit chronic diseases. It reduces inflammatory markers including C-reactive protein and interleukin-6. Antioxidant enzymes are upregulated, providing cellular protection. These effects benefit arthritis, metabolic syndrome, and age-related degenerative conditions.

How to Use

Fresh Raw Garlic: The most potent form. Crush or chop 1-2 cloves and let sit 10 minutes (activates allicin), then swallow with water or add to food. For infections, up to 4-6 cloves daily may be used short-term.

Cooked Garlic: More palatable but less potent. Cooking destroys some allicin but retains other beneficial compounds. Add to soups, curries, and vegetable dishes. Use liberally for general health maintenance.

Garlic Milk (Lashunadugdha): A traditional Ayurvedic preparation. Boil 4-5 crushed cloves in 1 cup milk, add turmeric and black pepper. Consume before bed for respiratory infections, joint pain, and as a tonic.

Aged Garlic Extract: Less pungent, odorless supplement form. Typical dose: 600-1200 mg daily. Retains cardiovascular and antioxidant benefits without raw garlic's side effects.

Garlic Oil: Can be used topically for fungal infections or ear infections (diluted, never directly in ear canal). Internally, garlic oil capsules provide antimicrobial benefits.

Combinations: Garlic synergizes well with ginger, tulsi, and turmeric for infections. With arjuna for heart health. With triphala for digestive cleansing.

Dosage

• Fresh raw cloves: 1-2 cloves daily for maintenance, 3-6 for acute conditions
• Garlic powder: 300-1000 mg daily
• Aged garlic extract: 600-1200 mg daily
• Garlic oil capsules: 200-600 mg daily
• Decoction: 3-5 cloves boiled in water or milk, consumed once or twice daily

For cardiovascular benefits, consistent daily use for minimum 2-3 months is recommended. For acute infections, higher doses may be used for 7-14 days.

Contraindications

While generally safe, garlic requires certain precautions. It has significant anticoagulant effects and should be used cautiously by those on blood-thinning medications (warfarin, aspirin, clopidogrel). Discontinue use two weeks before scheduled surgery to prevent excessive bleeding.

Garlic can cause digestive upset, heartburn, and body odor. Start with smaller amounts and gradually increase. Taking with food reduces gastrointestinal irritation. Some individuals experience allergic reactions; discontinue if signs appear.

Those with bleeding disorders should use garlic under medical supervision. It may increase bleeding risk in hemophilia or other clotting disorders.

Breastfeeding mothers should note that garlic flavors breast milk, which some infants may reject. While generally safe during lactation, monitor infant acceptance.

Garlic may lower blood pressure significantly. Those with hypotension or on antihypertensive medications should monitor blood pressure regularly.

Topical application may cause skin burns or irritation. Always dilute garlic oil or paste and test on small area first.

Research and Evidence

Garlic is one of the most extensively researched herbs globally, with over 5,000 published studies. A comprehensive 2020 review confirmed significant cardiovascular benefits including blood pressure reduction averaging 8-10 mmHg systolic and 5-6 mmHg diastolic.

Antimicrobial research is robust. Studies demonstrate garlic extract kills antibiotic-resistant bacteria including MRSA, VRE, and multidrug-resistant tuberculosis. The compound allicin disrupts bacterial cell membranes and interferes with essential enzymes.

For cholesterol, meta-analyses show garlic reduces total cholesterol by 10-15% and LDL by similar amounts. Effects are modest but clinically meaningful, especially combined with lifestyle modifications.

Antifungal efficacy has been proven in clinical trials for athlete's foot, ringworm, and candidiasis. Garlic extract demonstrates activity comparable to conventional antifungals like fluconazole in some studies.

Cancer prevention research is promising though not conclusive. Epidemiological studies show populations consuming high garlic have lower rates of stomach and colorectal cancers. Laboratory studies demonstrate anti-cancer mechanisms including apoptosis induction and angiogenesis inhibition.

The active compound allicin is unstable and breaks down into various sulfur compounds (diallyl disulfide, ajoene, etc.) that contribute to therapeutic effects. Aged garlic extract, while low in allicin, contains stable compounds with cardiovascular and antioxidant benefits.

Safety studies show garlic is well-tolerated at typical doses. Side effects are generally mild and dose-related. No serious toxicity has been reported in clinical trials at recommended doses.