Editing Garlic (section)

==Adverse effects and toxicology==
The scent of garlic is known to linger upon the human body and cause bad breath ([[halitosis]]) and body odor.<ref name=drugs/> This is caused by [[allyl methyl sulfide]] (AMS). AMS is a volatile liquid which is absorbed into the blood during the metabolism of garlic-derived sulfur compounds; from the blood it travels to the lungs<ref name=Block2010/> (and from there to the mouth, causing [[garlic breath]]) and skin, where it is exuded through skin pores. Since digestion takes several hours, and release of AMS several hours more, the effect of eating garlic may be present for a long time.<ref name="Block2010" /> Washing the skin with soap is only a partial and imperfect solution to the smell. Studies have shown sipping milk at the same time as consuming garlic can significantly neutralize bad breath.<ref name="milk">{{cite news|url=https://www.bbc.co.uk/news/health-11138979|title=Drinking a glass of milk can stop garlic breath|date=August 31, 2010|website=[[BBC News]]|access-date=August 31, 2010}}</ref> Mixing garlic with milk in the mouth before swallowing reduced the odor better than drinking milk afterward.<ref name="milk"/> Plain water, mushrooms, and basil may also reduce the odor; the mix of fat and water found in milk, however, was the most effective.<ref name="milk"/> Garlic breath is allegedly alleviated by eating fresh [[parsley]].

Abundant sulfur compounds in garlic are also responsible for turning garlic green or blue during pickling and cooking. Under these conditions (''i.e.'', acidity, heat) the sulfur-containing compound [[alliin]] reacts with common [[amino acid]]s to make [[pyrrole]]s, clusters of carbon-nitrogen rings.<ref>{{cite journal |last1=Imai |first1=Shinsuke |last2=Akita |first2=Kaori |last3=Tomotake |first3=Muneaki |last4=Sawada |first4=Hiroshi |year=2006 |title=Model Studies on Precursor System Generating Blue Pigment in Onion and Garlic |journal=[[Journal of Agricultural and Food Chemistry]] |volume=54 |issue=3 |pages=848–852 |doi=10.1021/jf051980f |pmid=16448193|bibcode=2006JAFC...54..848I }}</ref><ref>{{cite journal |last1=Cho |first1=Jungeun |last2=Lee |first2=Seung Koo |last3=Patil |first3=B.S. |last4=Lee |first4=Eun Jin |last5=Yoo |first5=Kil Sun |year=2009 |title=Separation of Blue Pigments in Crushed Garlic Cloves: The Color-Forming Potential of Individual Amino Acids |url=http://www.actahort.org/members/showpdf?booknrarnr=841_66 |url-status=dead |journal=Acta Horticulturae |issue=841 |pages=491–494 |doi=10.17660/ActaHortic.2009.841.66 |archive-url=https://web.archive.org/web/20180825190202/http://www.actahort.org/members/showpdf?booknrarnr=841_66 |archive-date=August 25, 2018 |access-date=April 21, 2013}}</ref> These rings can be linked together into [[polypyrrole]] molecules. Ring structures absorb particular wavelengths of light and thus appear colored. The two-pyrrole molecule looks red, the three-pyrrole molecule looks blue, and the four-pyrrole molecule looks green (like [[chlorophyll]], a tetrapyrrole). Like chlorophyll, the pyrrole pigments are safe to eat.<ref>{{cite web |last=McGee |first=Harold |date=December 6, 2006 |title=When Science Sniffs Around the Kitchen |url=http://www.curiouscook.com/site/2006/12/when-science-sniffs-around-the-kitchen.html |website=Curious Cook}}</ref> Upon cutting, similar to a color change in [[onion]] caused by reactions of amino acids with sulfur compounds,<ref>{{Cite journal |last1=Lee |first1=Eun Jin |last2=Rezenom |first2=Yohannes H. |last3=Russell |first3=David H. |last4=Patil |first4=Bhimanagouda S. |last5=Yoo |first5=Kil Sun |date=April 1, 2012 |title=Elucidation of chemical structures of pink-red pigments responsible for 'pinking' in macerated onion (''Allium cepa'' L.) using HPLC–DAD and tandem mass spectrometry |journal=[[Food Chemistry (journal)|Food Chemistry]] |volume=131 |issue=3 |pages=852–861 |doi=10.1016/j.foodchem.2011.09.059}}</ref> garlic can turn green.<ref>{{Cite journal |last1=Cho |first1=Jungeun |last2=Lee |first2=Eun Jin |last3=Yoo |first3=Kil Sun |last4=Lee |first4=Seung Koo |last5=Patil |first5=Bhimanagouda S. |date=January 1, 2009 |title=Identification of Candidate Amino Acids Involved in the Formation of Blue Pigments in Crushed Garlic Cloves (''Allium sativum'' L.) |journal=[[Journal of Food Science]] |volume=74 |issue=1 |pages=C11–C16 |doi=10.1111/j.1750-3841.2008.00986.x |issn=1750-3841 |pmid=19200080 |doi-access=free}}</ref><ref>{{Cite journal |last=Lukes |first=T. M. |year=1986 |title=Factors Governing the Greening of Garlic Puree |journal=[[Journal of Food Science]] |publication-date=November 1986 |volume=51 |issue=6 |pages=1577 |doi=10.1111/j.1365-2621.1986.tb13869.x |issn=1750-3841}}</ref>

The green, dry "folds" in the center of the garlic clove are especially [[pungency|pungent]]. The sulfur compound [[allicin]], produced by crushing or chewing fresh garlic,<ref name="drugs" /> produces other sulfur compounds: [[ajoene]], allyl polysulfides, and [[vinyldithiin]]s.<ref name="Block2010" /> Aged garlic lacks allicin, but may have some activity due to the presence of S-allylcysteine.

Some people suffer from [[garlic allergy|allergies]] to garlic and other species of ''Allium''.<ref name=Block2010/> Symptoms can include [[irritable bowel]], [[diarrhea]], mouth and throat ulcerations, [[nausea]], breathing difficulties, and, in rare cases, [[anaphylaxis]].<ref name=drugs/> Garlic-sensitive people show positive tests to [[diallyl disulfide]], allylpropyldisulfide, allylmercaptan, and allicin, all of which are present in garlic. People who suffer from garlic allergies are often sensitive to many other plants, including onions, [[chives]], leeks, shallots, garden lilies, [[ginger]], and [[banana]]s.{{Citation needed|date=August 2024}}
[[File:Knoblauch (Allium sativum)-20200621-RM-085344.jpg|thumb|The garlic plant is starting to be [[green]]]]
Several reports of serious burns resulting from garlic being applied [[topical]]ly for various purposes, including naturopathic uses and [[acne]] treatment, indicate care must be taken for these uses, usually testing a small area of skin using a low concentration of garlic.<ref>{{cite journal|last1=Baruchin|first1=A.M.|last2=Sagi|first2=A.|last3=Yoffe|first3=B.|last4=Ronen|first4=M.|title=Garlic burns|journal=Burns|publication-date=November 2001|volume=27|issue=7|pages=781–2|doi=10.1016/S0305-4179(01)00039-0|pmid=11600262|year=2001}}</ref> On the basis of numerous reports of such burns, including burns to children, topical use of raw garlic, as well as insertion of raw garlic into body cavities, is discouraged.<ref name=drugs/> In particular, topical application of raw garlic to young children is not advisable.<ref>{{cite journal|author=Garty BZ|title=Garlic burns|journal=Pediatrics|publication-date=March 1993|volume=91|issue=3|pages=658–9|pmid=8441577|year=1993|doi=10.1542/peds.91.3.658|s2cid=44405226}}</ref>

The side effects of long-term garlic supplementation are largely unknown.<ref name=drugs/> Possible side effects include gastrointestinal discomfort, sweating, dizziness, allergic reactions, bleeding, and menstrual irregularities.<ref name="nih">{{cite web|url=https://nccih.nih.gov/health/garlic/ataglance.htm|title=Garlic|date=1 December 2022|publisher=National Center for Complementary and Integrative Health, US National Institutes of Health|access-date=20 January 2023}}</ref>

Some breastfeeding mothers have found, after consuming garlic, that their babies can be slow to feed, and have noted a garlic odor coming from them.<ref name=drugs/><ref name=UKMi>{{cite web|last=Hogg |first=Jennifer |title=Garlic Supplements |website=Complementary Medicines Summary |publisher=UK Medicines Information, [[National Health Service]] |date=December 13, 2002 |url=http://www.ukmi.nhs.uk/Med_info/documents/GarlicSuppsCMSFinal2.pdf |access-date=July 7, 2007 |url-status=dead |archive-url=https://web.archive.org/web/20070926081857/http://www.ukmi.nhs.uk/Med_info/documents/GarlicSuppsCMSFinal2.pdf |archive-date=September 26, 2007 }}</ref>
[[File:Bulbs of Garlic Displayed For Sale At A Local Market.jpg|thumb|Bulbs of garlic displayed for sale at a local vegetable market]]
If higher-than-recommended doses of garlic are taken with [[anticoagulant]] medications, this can lead to a higher risk of bleeding.<ref name=drugs/><ref name="Brown2015">{{cite journal|last1=Brown|first1=Deanna G.|last2=Wilkerson|first2=Eric C.|last3=Love|first3=W. Elliot|title=A review of traditional and novel oral anticoagulant and antiplatelet therapy for dermatologists and dermatologic surgeons|journal=Journal of the American Academy of Dermatology|publication-date=March 2015|volume=72|issue=3|pages=524–34|doi=10.1016/j.jaad.2014.10.027|pmid=25486915|year=2015}}</ref> Garlic may interact with [[warfarin]],<ref name=drugs/> [[saquinavir]], [[antihypertensives]], [[calcium channel blockers]], the [[quinolone antibiotic|quinolone family of antibiotics]] such as [[ciprofloxacin]], and [[hypoglycemic]] drugs, as well as other medications.<ref name="UKMi"/> The [[American Veterinary Medical Association]] considers garlic to be toxic to pets.<ref>{{Cite web|url=https://www.avma.org/resources/pet-owners/petcare/household-hazards|title=Household Hazards|website=[[American Veterinary Medical Association]]|access-date=August 14, 2021}}</ref>

{{Infobox nutritional value
| name=Garlic, raw
| image=Garlic bulbs and cloves.jpg
| kJ=623
| protein=6.36 g
| fat=0.5 g
| carbs=33.06 g
| fiber=2.1 g
| sugars=1 g
| calcium_mg=181
| iron_mg=1.7
| magnesium_mg=25
| phosphorus_mg=153
| potassium_mg=401
| sodium_mg=17
| zinc_mg=1.16
| manganese_mg=1.672
| opt1n=[[Selenium in biology|Selenium]]
| opt1v=14.2 μg
| vitC_mg=31.2
| choline_mg=23.2
| thiamin_mg=0.2
| riboflavin_mg=0.11
| niacin_mg=0.7
| pantothenic_mg=0.596
| vitB6_mg=1.2350
| folate_ug=3
| water=59 g
| source_usda=1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/1103354/nutrients Link to USDA Database entry]
}}
<!--
{| class="toccolours" style="float:right; clear:right; font-size:80%; margin:0 0 1em 1em;" cellpadding="0" cellspacing=0
|- bgcolor=#EEE9BF
| colspan="2" align="center" |'''Components of garlic'''
|- bgcolor=#F5F5DC
| '''[[Phytochemical]]s''' || &nbsp;&nbsp; '''[[Nutrient]]s'''
|- bgcolor=#ffffff
| [[Allicin]] || &nbsp;&nbsp; [[Calcium]]
|- bgcolor=#ffffff
| [[Beta-carotene]] || &nbsp;&nbsp; [[Folate]]
|- bgcolor=#ffffff
| [[Beta-sitosterol]] || &nbsp;&nbsp; [[Iron]]
|- bgcolor=#ffffff
| [[Caffeic acid]] || &nbsp;&nbsp; [[Magnesium]]
|- bgcolor=#ffffff
| [[Chlorogenic acid]] || &nbsp;&nbsp; [[Manganese]]
|- bgcolor=#ffffff
| [[Diallyl disulfide]] || &nbsp;&nbsp; [[Phosphorus]]
|- bgcolor=#ffffff
| [[Ferulic acid]] || &nbsp;&nbsp; [[Potassium]]
|- bgcolor=#ffffff
| [[Geraniol]] || &nbsp;&nbsp; [[Selenium]]
|- bgcolor=#ffffff
| [[Kaempferol]] || &nbsp;&nbsp; [[Zinc]]
|- bgcolor=#ffffff
| [[Linalool]] || &nbsp;&nbsp; [[Thiamine|Vitamin B<sub>1</sub> (Thiamine)]]
|- bgcolor=#ffffff
| [[Oleanolic acid]] || &nbsp;&nbsp; [[Riboflavin|Vitamin B<sub>2</sub> (Riboflavin)]]
|- bgcolor=#ffffff
| [[P-coumaric acid]] || &nbsp;&nbsp; [[Niacin|Vitamin B<sub>3</sub> (Niacin)]]
|- bgcolor=#ffffff
| [[Phloroglucinol]] || &nbsp;&nbsp; [[Vitamin C]]
|- bgcolor=#ffffff
| [[Phytic acid]] ||
|- bgcolor=#ffffff
| [[Quercetin]] ||
|- bgcolor=#ffffff
| [[Rutin]] ||
|- bgcolor=#ffffff
| [[S-Allyl cysteine]] ||
|- bgcolor=#ffffff
| [[Saponin]] ||
|- bgcolor=#ffffff
| [[Sinapic acid]] ||
|- bgcolor=#ffffff
| [[Stigmasterol]] ||
|- bgcolor=#ffffff
| [[Alliin]] ||
|- bgcolor=#F5F5DC
| colspan="2" align="center"|''Source: Balch p 97''<ref>Balch, Phyllis A. (2000). ''Prescription for Nutritional Healing'', 3rd ed. New York: Avery. p. 97.</ref>
|} -->