Means of plant origin. It has bactericidal, antiviral, fungicidal effects associated with phytoncides and glycoside with alliin. Garlic is effective against the causative agents of intestinal infections (dysentery, typhoid, pathogenic enterococci, Escherichia coli with altered enzymatic properties), staphylococci, alpha-hemolytic streptococci. Glycoside alliin under the influence of the enzyme allinase is converted into allicin, which has antimicrobial activity.
Garlic is eubiotic, thanks to vitamins C, B, D, PP contributes to the normalization of functions of the automicroflora. It improves digestion, strengthens the formation and secretion of bile, lowers cholesterol and sugar in the blood, favorably affects metabolism, especially in diabetic patients, with obesity. Thanks to organic acids, vitamins, macro- and microelements (especially magnesium, potassium, selenium, zinc, manganese) stimulates blood formation, shows antihypoxic and angioprotective effects. Cardiotonic action in combination with the expansion of peripheral vessels and hypolipidemic action contributes tonormalization of the functions of the cardiovascular system, especially in elderly patients. The anthelminthic effect is manifested with ascariasis and enterobiosis.
With external application, especially in fresh form, in addition to antimicrobial effects, antihistamine, analgesic, antipruritic, keratolytic and depigmenting effects are possible; stimulates hair growth.