Garlic oil


In the onion genus, Allium, Garlic (Allium sativum) is a species. Garlic oil is extracted from the garlic bulb and can be identified by its pungent odor and sharp taste.



Garlic in its fresh or crushed form contains sulfur-containing compounds allicin, ajoene, diallyl polysulfides, vinyldithiins, S-allylcysteine, and enzymes, saponins, flavonoids, and Maillard reaction products, which are not sulfur-containing compounds.


Garlic has also been used to treat high cholesterol, stomach ulcers caused by H. pylori, cancer, or circulation problems in the legs. Garlic taken orally (by mouth) has been used in alternative medicine as a possibly effective aid in treating high blood pressure, coronary artery disease (hardened arteries), stomach cancer, colon cancer or rectal cancer, and in preventing tick bites. Garlic applied to the skin may also be possibly effective in treating fungal skin infections such as ringworm, jock itch, or athlete’s foot.


Garlic oil taken orally (by mouth) can be used as alternative medicine. Herbal/health supplements, as a seasoning or condiment.


One teaspoon


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