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o Contraindicated during the first trimester of pregnancy. Not recommended for children under
12.

Garlic (Allium sativum)

• Habitat/Names: Originates from Central/Southern Asia, cultivated worldwide. Also known as
Stinking Rose.

• Chemical constituents: Alliins (alkylcysteine sulfoxides). When cut, alliin converts to allicin. Dried
and remoistened bulbs ferment into alliaceous oils (oligosulfides, ajoens, vinyl dithiins). Also contains
fructosans and saponins.

• Effects: The alliin in the drug is antimicrobial, lipid-reducing, anti-oxidative, and fibrinolytic. The
antibacterial, antimycotic, and lipid-reducing effects are well-documented. Clinical trials have shown
inhibition of thrombocyte aggregation, increased bleeding time, and enhanced fibrinolytic activity.
Garlic extracts inhibit sterol synthesis; alliin (when converted to allicin) inhibits key enzymes in
cholesterol biosynthesis, including HMG-CoA reductase. Its antioxidative effects (by increasing
intracellular glutathione) are thought to decrease poor cellular function. Allicin and oligosulfides have
antiplatelet activity by inhibiting thromboxane formation.

• Indications (Commission E): Arteriosclerosis, Hypertension, Raised cholesterol.
• Unproven Uses: Folk medicine uses include respiratory conditions (whooping cough, bronchitis), GI

ailments (flatulence, spasms), menstrual pain, and diabetes. Externally, it is used for corns, warts, and
muscle pain.
• Precautions/Interactions: Adverse effects can include headache, myalgia, fatigue, and vertigo. Can
cause GI discomfort (nausea, diarrhea). Partial thickness burns have been reported from prolonged
skin contact.

o Drug Interactions: Concomitant use with anticoagulants (e.g., Coumadin) or antiplatelets
(e.g., aspirin) could increase bleeding risk.

o Nursing: Not to be used while nursing.
• Daily dose: 4 gm fresh garlic or 8 mg essential oil.

Ginkgo (Ginkgo biloba)

• Habitat/Names: Indigenous to China, Japan, and Korea. Also called Maidenhair-Tree.

• Chemical composition: Flavonoids (0.5-1.8%), Biflavonoides (0.4-1.9%), Proanthocyanidins (8-

12%), Trilactonic diterpenes (0.06-0.23%) including ginkgolide A, B, C.

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