Allii sativa bulbus

Bulbus Allii sativia refers to the extracts from the garlic bulb, a spice and medicinal plant of the allium family (Alliaceae), which have been positively monographed by Commission E, ESCOP and WHO.

The garlic bulb is a roundish to ovoid white bulb with a diameter of about 3.0cm and a pungent odor. The main bulb usually has several secondary bulbs (see garlic below).

The quality of garlic powder is defined in the European Pharmacopoeia (Ph. Eur.).

HMPC monograph: Traditional-use: prevention of arteriosclerosis, also to relieve the symptoms of a cold.

ESCOP - Mon ograph: preventive against atherosclerosis, in case of elevated blood lipid levels that can be insufficiently controlled by dietary measures, supportive in case of elevated blood pressure; also in case of infections and catarrh of the upper respiratory tract.

Commission E-Monographie: support of dietary measures in case of elevated blood lipid levels and for prevention of age-related vascular changes.

Empirical medicine: adjuvant to lower blood pressure, digestive problems, improve vigilance, anthelmintic for pinworms.

Ingredients: sulfur-containing gamma-glutamyl peptides, odorless, water-soluble alliin (S-allylcysteine sulfoxide). Furthermore several enzymes like: oxidases, catalases, dehydrogenases, lyases as well as versch. Vitamins. After crushing the garlic bulb and destroying the tissue, the degradation products allicin (unstable) and ajoene are formed from the odorless alliin by enzymatic cleavage (with the help of alliinase). These degradation products result in the typical garlic odor. Animal charcoal, dry milk or a few drops of angelica oil are used to eliminate the odor. However, this does not eliminate the unpleasant odor of the exhaled air.

Sulfur-containing gamma-glutamyl peptides, odorless, water-soluble alliin (S-allylcysteine sulfoxide). Furthermore, several enzymes such as: oxidases, catalases, dehydrogenases, lyases and various other enzymes. Vitamins. After the garlic bulb has been crushed and the tissue destroyed, the odourless alliin is broken down by enzymatic cleavage (with the help of alliinase) into the breakdown products allicin (unstable) and ajoene. These degradation products produce the typical garlic smell. Animal charcoal, dried milk or a few drops of angelica oil are used to eliminate the odour. However, this does not eliminate the unpleasant smell of the exhaled air.

4g fresh garlic bulb; ED: 1g; according to Commission E, normally 900mg of gently dried garlic powder.

Rare gastrointestinal complaints, allergic reactions (e.g. garlic allergy), changes in the smell of skin and air.

Indications of influence of antihypertensives and fibrinolytics as well as of reduced effectiveness of HIV drugs.

Hypersensitivity to the active substance

1. Ammon H et al (2014). Hunnius pharmaceutical dictionary. Walter de Gruyter GmbH Berlin/Boston pp 62-64.
2. Hausen BM, Vieluf K (1997) Allergy plants, plant allergens. Ecomed Verlag Landsberg/Munich 65-67
3. Ledezema E et al (1996) Efficacy of ajoene, an organsulphur derived from garlic, in the short-term therapy of tinea pedis. Mycoses 39: 393-395
4. Loew D (2012) In: Beer A M et al [eds] Leitfaden Naturheilverfahren für die ärztliche Praxis, Urban und Fischer Verlag p 166f.
5. https://arzneipflanzenlexikon.info/knoblauch.php