Garlic, often dubbed the “Russian penicillin,” has been a trusted home remedy for centuries. This potent herb has long been used to ward off colds, infections, and even the plague in ancient Europe, thanks to its powerful antiviral and immunity-boosting properties. Rich in allicin, a sulfur compound with strong anti-infective powers, garlic offers more than just culinary value—it’s a natural antibiotic that rivals conventional penicillin when eaten raw. From ancient rituals to modern science, garlic continues to be a health staple with profound antibacterial, antiviral, and cardiovascular benefits. Discover how this humble herb can enhance your immune system and overall well-being.
1. Introduction
Garlic is known as “Russian penicillin” and is an old home remedy for colds, infections, as well as an herb to increase immunity. It was an old European charm to wear around as a potent antiviral to keep the evil spirits of plague away. Garlic contains a substance known as allicin that oxidizes to become allicin sulfoxide, turns into ajoene, and becomes garlic sulfide. These sulfides have dozens of anti-infective properties. Garlic is one of the more powerful antibiotic herbs that, when eaten raw, compensates for true penicillin. That being said, garlic should be eaten by almost everyone on a daily basis, and there are many ways to consume it that go beyond eating it raw and in its chopped form. While yes, food and herbs should be the main focus for boosting immunity, when one needs to take things to the next level or our immunity drops, it is time to use nature’s “drugs” that are nature’s antibiotics. Our ancestors have used such herbs for centuries and while dry white sugar has only been in heavy refining for a century or so, these herbs have been with us since the beginning of time.
I will save the topic of “garlic kills viruses” for a future blog post, however, there are studies that have shown that allicin is also active against the AIDS virus. This means, for those of you who want to maintain a healthy thymus and a charged immune system, see garlic for the immune healing herb that it is. In the 1980s, several researchers unveiled the anti-cancer properties of garlic. Various studies have shown that allicin, a very active substance (inhibitor) in the alliaceous family (onions, leeks, garlic), has curative properties that can prevent the hardening of the arteries. These studies were more concentrated on garlic because it had some of the highest amounts of sulfur in this family.
2. Historical Uses of Garlic
Historically, garlic was used in almost every culture and religion as a food, medicine, and means of protection from evil. Early studies have led researchers to believe that garlic was grown and consumed by Egyptians approximately 5000 years ago. Israeli Kurds used garlic to protect against the evil eye and Greeks used garlic to ensure safety. The history of garlic is murky, but it is said that it was used as medicine in Southeast Asia and Hindu medicine, which is said to have occurred approximately 2000 years ago.
In Western countries, garlic was used against bronchitis, coughs, asthma, upset stomachs, and dizziness. In Korea, garlic is used as herbal and traditional medicine for promoting human health, for the prevention of chronic disease, and for treating acute infectious disease. Garlic has an essential part in the kitchen, namely as a sliced spice and food ingredient. Everyone knows about garlic. When we prepare dishes, we use it in a variety of forms; either as a spice paste or to flavor. Garlic will also be given as a food offering for the ghosts lining special ceremony of Buddhist day. It is also said that garlic, which is consumed a lot in food culture, is upside down if you think it is a kind of health food. In Korean mythology, garlic quelled demons. Chewing raw garlic will eliminate the effect of alcoholic beverage. The Bible tells us that when the people of Israel escaped from Egypt, they sacrificed meat and vegetables, added bitter herbs, and in addition, the Bible emphasizes the greatness of garlic in the verse “We remember the fish we ate in Egypt, at no cost,” “They feasted on garlic and onion.” In the middle ages, it was common to eat garlic before riding horses and fighting wars because it believed that garlic would encourage courage and drive away the devil. The English still believe that garlic gives power, so while eating, only a part of garlic – garlic leaves – are added, not a complete garlic bulb. In Europe and Asia, wild animals are often trapped to catch them using nets that have garlic smell to lure them. Garlic was also placed in mummy graves because it was a general perception that garlic was effectual in averting invasion from people who were dead.
3. Chemical Composition of Garlic
Sure thing, let’s take a look at the biological makeup of garlic. We know it contains a variety of compounds and nutrients, but how does it all work together? Garlic is composed of numerous groups of compounds: cysteine sulfoxides (about 80% of which is alliin), γ-glutamyl-cysteines, glutamates, amino acids, lectins, polypeptides, amylase, arabinose, fructose, galactose, glucose, glucose oxidase, inhibitors of myrosinase, lipid-degrading enzymes, lysozyme, mannose, nitrogen, peptidases and phosphatases, phenols, raffinose, sinapines and trans-vinyl dithine. Garlic also contains a number of active constituents: allyl propyl disulfide, diallyl disulfide, diallyl trisulfide and allyl-mercaptan, dipropyl suggested and methyl methanethiol.
And then, of course, it is also chockful of vitamins and minerals, which we saw in the section on nutrients. Garlic is a veritable spice cabinet of chemicals! conducted a study investigating the ability of raw garlic to naturally lower cholesterol. They found raw garlic was not successful at significantly lowering cholesterol in any of the experimental groups compared to the controls. They also determined that garlic had a statistically significant effect on only two of the experimental groups—those supplemented with armolipid, which contains garlic, and those using the Mevalotin dietary supplement. In a recent review of the uses of garlic, the authors stated that garlic’s ability to lower cholesterol needs to be more thoroughly evaluated through long-term studies and systematic experiments, but overall, there is evidence suggesting garlic, especially when combined with other cholesterol-lowering dietary supplements and dietary changes, may be useful for holistically supporting heart health.
4. Antibacterial Properties of Garlic
Garlic has been documented to have beneficial effects on health for thousands of years, though it is only within the past several decades that clinical evidence has emerged to support this notion. Famed for its medicinal and culinary attributes, among many others, researchers long suspected that its widespread use was not simply for flavoring food but almost certainly for providing protection against disease. For instance, since the mid-19th century, garlic has been used to prevent gangrene not only in surgical settings but also during World Wars I and II, in which it was used as an antiseptic. In addition, documents found in ancient Egypt from 1550 BC suggest that garlic was being used in the treatment of diabetes, stomach ailments, and lung disease. Currently, research suggests that regular consumption of garlic helps ward off infections and bacteria such as Helicobacter pylori, a gastrointestinal bacteria responsible for certain ulcers. Moreover, the consumption of garlic has been associated with the mitigation of oxidation, inflammation, and aging that results from consumption of a highly diverse and abundant diet, including many red, blue, and white fish.
A wide range of bacteria have been demonstrated to be susceptible to the antibacterial action of garlic. This includes both Gram-positive and Gram-negative bacteria, as well as both aerobes and facultative anaerobes. The compounds in garlic responsible for the antibacterial effect are primarily sulfur-containing compounds, including allicin, ajoene, alliin, diallyl trisulfide, and others. It is generally accepted that the constituents of garlic combine to create a strong antibacterial effect, as individual studies have found that when one specific compound of the bulb is removed, the potency of the extract decreases. When comparing garlic to a generally accepted antibiotic (penicillin), the antibacterial effect of garlic spans a smaller concentration range. Nonetheless, the findings of a multitude of studies that have hinted at the antibacterial effect of garlic have tangible health implications. The scientific literature behind the antibacterial effect of garlic has led to suggestions that garlic may have potential for helping prevent bacterial growth in foods, oral hygiene, and bacterial skin infections. Thus, based on the literature, it is indeed believed that the use of garlic has a bacteria-stopping potency, at least to a modest extent. Given that bacteria are a substantial problem in hospitals and food industry settings, future studies may generate potential novel uses for garlic-based compounds in a hospital setting and/or for topical treatments of bacterial infections.
5. Antiviral Properties of Garlic
Garlic’s antiviral properties, including activity against viruses that cause the common cold and flu, have been a folk remedy for hundreds of years. The scientific explanation for garlic’s antimicrobial activity is that garlic contains several compounds, mainly allicin, garlic’s most biologically active ingredient, that possess antimicrobial effects. One of allicin’s primary cellular actions includes deactivating a broad spectrum of potentially infectious bacteria and viruses, several fungal and yeast species, and a wide range of somatic tissues and cells. In other words, the hostile organisms killed off by garlic form an extremely varied lot.
Another mechanism by which allicin exerts a viralcidal activity is through the inactivation of viral codons, the individual sequence constituents of the RNA molecule that enables viruses to self-‘reproduce’ into our immune system. Specifically, allicin inhibits RNA polymerases as well as nucleic acids that assist the replication of viral genetic material. By inhibiting viral RNA replication, garlic may also curb a condition known as a cytokine storm. During a cytokine storm, the immune system overproduces inflammatory mediators, called cytokines, leading to a surge in cell damage, deterioration, and, possibly, death. Allicin components found in garlic not only impede cytokine release, but it also suppresses the immune system’s production of the free radical molecules, or oxidants, that also stress, inflame, and deteriorate body and tissue damage effect to help maintain a normal immune response.
6. Garlic and Cardiovascular Health
Using garlic not only benefits in the time of corona or during the flu, but it can also reverse heart disease and cure atherosclerosis. It can be very practical to get the benefits of garlic and be protected from the virus by using it in your meals, especially in winter and in seasons when infections are intense. Although it has many effects, let’s take a closer look at what garlic does, especially for heart health.
Use garlic to lower your blood pressure. Chop garlic, let it stand for 5 minutes, and swallow it without getting balsamic or butter. 600–900 mg of garlic is related to a small reduction in diastolic blood pressure (the lower number refers to the amount of pressure in your arteries between beats).
Garlic can lower total and LDL cholesterol. The garlic plant, with its powers, can lower the level of low-density lipoprotein (LDL), called bad cholesterol, and have a significant impact on total cholesterol. Garlic powder appears to decrease total and low-density lipoprotein cholesterol at a daily dose of 10 to 16.8 mg per day (about 4 cloves of fresh garlic). It can act directly on LDL particles to lower levels. Although daily doses from 300-5000 mg can reduce LDL cholesterol levels, those who consume garlic should be careful and avoid using a sup rather than an overall diet, as it can cause bleeding and a combination with medications that have the same effect, such as blood thinners. Garlic components seem to prevent LDL from converting into compound cholesterol yielding during abnormal signaling in the walls of your arteries.
7. Garlic and Immune System Support
Garlic has generated attention as a food that may enhance an important first-line defense: the immune system. Nutrients and foods are often examined for their ability to improve immunity through enhancing such attributes as improved antiviral effects. As garlic has bactericidal, antiviral, and antifungal effects, it becomes a likely immune-enhancer. Garlic has been investigated for its ability to strengthen leukocyte count and leukocyte action. Components within garlic enhance immune function by enhancing the immune defense. Discussing these benefits to a client may potentially motivate them to consume more garlic.
Leukocyte refers to white blood cells which include cells of all types and large numbers of neutrophils and lymphocytes. Granulocytes are a type of white blood cell that includes neutrophils and eosinophils. Lymphocytes refer to the white blood cells which include T-lymphocytes and B-lymphocytes, among others. Garlic products impact macrophages and lymphocytes, showing additional immune-enhancing benefits. During the common cold, B-lymphocytes produce antibodies to fight off the rhinoviruses or other pathogens. Although chemo-therapeutic success is a reason to promote these therapies, during treatment, patients combat the underlying symptoms. Fresh garlic supplementation was investigated for its potential to help support immune health and fighting off colds and the flu in a 2012 publication. Participants reported a 63% reduction in days missed from work or school. In the supplement group, 24% of patients fell ill with the cold during the 12-week surface, however, the number of days of symptoms was reduced in those sporadic cases.
8. Garlic in Traditional Medicine
Raw garlic is used in traditional medicine as a natural antibiotic. Garlicky preparations have been said to fight infections, from bacteria, fungi, and viruses to helminths, cestodes, and protozoa. In Ayurveda, the gaseous evolution of crushed garlic is trapped in oil and this is used for ear infections. The juice from the crushed garlic cloves is used for application in a variety of skin disorders. Al Hakim, a traditional healer in Persian medicine, recommended garlic as a diuretic and for the treatment of gout and various skin diseases. In fourteenth-century Yemen, garlic preparations were used against rheumatism and as a purgative. In South Africa, garlic is produced commercially, and rural indigenous healers use this plant to improve the respiratory function of their patients. These indigenous healers are descendants of the Bantu people who originated in Central Africa and were today’s Botswana, which may account for the desire to include garlic in antihelminthic treatments to cleanse the gastrointestinal system of parasites, as is traditional in Central Africa.
Survival of this tropical plant in Europe has little to do with the climate, as it can be grown even from bulbs in a jar on a kitchen windowsill; it has more to do with tradition and changes in social customs. Garlic is used extensively in the cooking traditions of the Mediterranean, the Middle East, India, Asia, and the Pacific. In terms of its traditional medicine, garlic is used all along the Mediterranean, in Asia, and has been included in so-called superfood diets in the United States and Europe and as part of an immune-boosting juice in Denmark. The main use, unsurprisingly, is for immune support. Nevertheless, when discussing these cases of plant use, various practitioners revealed that they would also use the same preparation to treat patients with mild respiratory tract infections.
9. Modern Scientific Research on Garlic
For thousands of years, aside from being food that people have been consuming as part of their meals, garlic has been used in healing and medicinal use. Although the ancient people during those times had no scientific closets to prove or disprove the benefits of garlic, they did feel it to be effective. However, times have changed a lot. Science is at a very advanced level, with very precise instruments and high-tech labs. It is a big help to prove everything in a scientific way. And when it comes to garlic, a number of modern studies involving real human subjects and animals have been done to show that garlic indeed has numerous health benefits that almost sound too good to be true! For the case of heart health, more than three hundred recent studies have been conducted and the findings show improvement in various heart conditions, such as reduced cholesterol levels, high blood pressure, clotting, and overall good health.
In 1975, the first study was published in the journal of Cardiovascular Research that examined the effects of garlic on lowering blood pressure in human subjects. In this study, twenty-five human subjects were given a garlic tablet every day for five months. A significant drop in their blood pressure was observed in the garlic-session compared with those given a placebo for the rest of time. And as more research studies have been accumulated, it has been confirmed over and over again that garlic relieves the progression of heart disease in a variety of ways. One study published in the American Journal of Nutrition showed that garlic supplements with high amounts of allicin have an antibiotic-like effect to thwart off bacteria and viruses, specifically those that cause the common cold, flu, Staph infections, food poisoning, and even the deadly E. coli which has been contaminated in some food products. Garlic helps to thin and reduce blood platelets from clotting which causes heart attacks and strokes. And it also can help to reduce the pain and swelling associated with the two chronic inflammatory diseases, arthritis and rheumatism.
10. Garlic Supplements and Dosage
Fresh garlic is always best, but for those who make a face whenever they even think of preparing it, garlic supplements are conveniently available in many forms. Potential benefits of aged garlic extract, garlic oil supplements, and even garlic powder include immunity, heart health, and infectious diseases such as viruses or parasites. Some people take garlic supplements to lower their cholesterol. One report suggests that “garlic oil tablets are as effective as prescription medications to help you lower your cholesterol,” and another study found that “taking a specific aged garlic supplement containing allicin and garlic powder indicated some reduction in LDL cholesterol.” There can be side effects, though, such as a bad taste in the mouth, heartburn, and body odor.
But how much garlic should you be supplementing? Raw, fresh garlic can provide the most health benefits, as heating it can destroy the healthy components, such as allicin. Since eating raw garlic can be a pungent and painful experience, especially for our breath, a garlic supplement seems convenient in comparison. When considering a garlic supplement, it’s important to consult with a healthcare provider, dietician, or nutrition specialist to determine the therapeutic dose for your specific needs. The active ingredient, allicin, in a clove of garlic averages about 5 mg, so a 900 mg tablet with 6.4 mg, followed by a much lower 0.3 mg in another supplement, is quite confusing. In general, commercial brands take more of a “if you take more, we’ll sell more!” approach and offer 1200-2000 mg in a typical dose. However, this is not natural, as no one really eats 20 cloves of garlic in one meal.
11. Garlic in Culinary Uses
One of the key characteristics of garlic is its culinary uses and its versatile role across different cultures. It is mostly used as an aromatic in cuisines around the world, especially in Indian, Italian, Greek, Mexican, Chinese, and French cuisines.
Garlic can be used whole, minced, or pureed and can be included in a variety of savory dishes both as a base ingredient or as a condiment. It is also widely used in flavoring pasta sauces, salad dressings, and marinades. Garlic is highly preferred in Indian cooking, especially in tarka, which are various spices or flavors used to enhance dals or curries. In France, garlic is also reckoned as one of their favorite ingredients with their garlic snails. The initial and the sharpest taste that garlic offers is astringent, medium pungence, and mild odor. The odor is subtle and pleasant after cooking, giving the food an interesting and savory flavor that a lesser cook, or an ignorant consumer, might credit to the chief ingredients. Garlic can be eaten in various forms such as raw, roasted, fried, sautéed, baked, or as a dehydrated powder.
Raw, minced, or pressed garlic is used in a variety of dishes such as garlic bread, garlic noodles, bruschetta, garlic onion soup, salads, dressings, and dips. Though the enzyme alliinase can inactivate somewhat in an acid medium, the study demonstrated that the presence of acid did not prevent the aging process; however, it merely slowed it down.
12. Garlic Preparations and Storage
This is an indispensable paragraph in the content that provides insights and valuable information on the preparation and storage of this pungent herb. Superior storage is essential for the maximum culinary as well as medicinal utilization of garlic’s potential, and here you have simple and practical suggestions that make this possible. Otherwise, the inexperienced cook can be led to dismiss the use of this fabulous herb. Since consumption figures show that garlic is not used at every meal in some cultures, and not even every week in others, the avoidance of garlic should, for reasons of health, be regarded as a serious problem.
The selection of bulbs can indeed influence flavor. Tight white-skinned bulbs are generally the best quality and have the most fragrance. Look for firm plump heads of garlic with the outer skin intact. They should not be cracked or soft, and there should be no easily visible gray or green sprouts. Green growth indicates that the garlic is old or has been stored improperly. Fresh garlic has a much stronger flavor than dried and is definitely favored in most recipes. For use in a raw state (dressing, salsa, etc.), the prediction of protruding large green sprouts should be avoided. Split bulbs into separate cloves can take place revealing control for selection of the fattest and best-shaped cloves for use from each bulb. Larger cloves are stronger with a thicker, stronger taste compared to the smaller, thinner, or broken ones. Fair streaks are not a concern. In discarding individual cloves due to discoloration or drying, the amount of waste created can be minimized. Garlic can be used in numerous ways, fresh or cooked, and it is best to be crushed, chopped, or smashed so that the juice flavors and promotes excretion for a short period of time. Garlic can also be dried and powdered for use in e.g. soups and dressings. Creamed, chopped, smashed, or powdered garlic may be refrigerated in oil for a week. Or it can be saved in the freezer. Also, between paper towels, permit the garlic to air-dry for about a week and then save it in a cool, dry location.
13. Potential Side Effects and Precautions
Garlic has the potential to cause bad breath, body odor, bloating, a burning sensation in the mouth or stomach, and heartburn, and increased risk of bruising or bleeding. In addition, people with a garlic allergy can develop fever, headache, fatigue, or asthma symptoms. Ingesting fresh garlic or applying oil from fresh garlic to the skin can cause burning or damage to the mucous membranes of the mouth, esophagus, or stomach. In cases of poisoning (garlic asphyxiation), the garlic bulbs were given as enemas via the rectum, and death in garlic breath and bodily odor from the lungs can occur 12–24 hours later. These side effects are most likely to occur with consumption of fresh garlic if consumed in large amounts. People concerned about these effects may wish to avoid garlic or first consult with a doctor or allergist prior to use.
Precautions related to cancer and immunosuppression medications: The consumption of large amounts of raw garlic or garlic supplements can impair the action of chemotherapy drugs due to the amelioration of oxidative stress. In animals, garlic oil increased the immunosuppressive effects of prednisolone and cyclophosphamide. People taking prednisolone, cyclophosphamide, tacrolimus, sirolimus, or other immunosuppressant medications should avoid the consumption of large amounts of raw garlic or garlic supplements. Precautions related to medication interactions: Raw or cooked garlic at the usual dietary level has little to no effect on the action of medications. However, taking garlic supplements or consuming a very large amount of cooked garlic may enhance the effects of some medicines, thin the blood, and increase the risk of bleeding. People taking warfarin (an anti-blood-clotting medication) should be cautious about the use of garlic supplements and the consumption of very large amounts of garlic.
14. Conclusion and Future Directions
In this essay, we have revisited ancient uses for garlic and delved into the powerful phytochemicals and their actions involved in making garlic nature’s antibiotic. We have explored evidence to suggest that garlic possesses benefits to heart health through inhibiting platelet function, reducing vascular inflammation, increasing the production of hydrogen sulphide, and reducing blood pressure in hypertensive patients. Cardioprotective effects have been observed in several models of myocardial ischemia/reperfusion and atherosclerosis. Furthermore, garlic has been shown to reduce cholesterol, while another garlic extract has been shown to prevent LDL from being modified.
In addition, we have explored the evidence to support the claim that garlic assists the immune system in its role as an antimicrobial and further promotes cardiovascular health through its antioxidant activity. More research conducted with attention paid to confounding factors such as the type of allicin precursor used, the method of preparation of the garlic, and the quality of the garlic, in order to reach a consensus. Further research is also required to confirm the antihypertensive effects of aged garlic. Other work is needed to determine the effect of garlic and its phytochemicals on markers of other clinical outcomes such as endothelial function, insulin sensitivity, as well as inflammation in hypertensives.
Since several of the phytochemicals in garlic are reduced after heating, a study that has been looking at the effect of exposure to increased heat (e.g., cooking) is needed. A clinical trial that examines the duration of remedy of, and the maintenance of, the blood pressure-lowering effect of garlic is also still debated in the literature. In order to determine a therapeutic window of the allicin precursor, we also need to explore a range of doses of garlic extract.
References:
Maisaroh, S., Zahro, C., Puspitosari, D.R., Wahdi, A. and Pratiwi, T.F., 2020, June. Effective consumption of garlic (Allium sativum Linn) on decreasing blood cholesterol levels. In IOP Conference Series: Earth and Environmental Science (Vol. 519, No. 1, p. 012004). IOP Publishing. iop.org
Imaizumi, V.M., Laurindo, L.F., Manzan, B., Guiguer, E.L., Oshiiwa, M., Otoboni, A.M.M.B., Araujo, A.C., Tofano, R.J. and Barbalho, S.M., 2023. Garlic: A systematic review of the effects on cardiovascular diseases. Critical Reviews in Food Science and Nutrition, 63(24), pp.6797-6819. [HTML]
Ansary, J., Forbes-Hernández, T.Y., Gil, E., Cianciosi, D., Zhang, J., Elexpuru-Zabaleta, M., Simal-Gandara, J., Giampieri, F. and Battino, M., 2020. Potential health benefit of garlic based on human intervention studies: A brief overview. Antioxidants, 9(7), p.619. mdpi.com
Asgharpour, M., Khavandegar, A., Balaei, P., Enayati, N., Mardi, P., Alirezaei, A. and Bakhtiyari, M., 2021. Efficacy of oral administration of Allium sativum powder “garlic extract” on lipid profile, inflammation, and cardiovascular indices among hemodialysis patients. Evidence‐Based Complementary and Alternative Medicine, 2021(1), p.6667453. wiley.com
Li, M., Yun, W., Wang, G., Li, A., Gao, J., & He, Q., 2022. Roles and mechanisms of garlic and its extracts on atherosclerosis: A review. Frontiers in pharmacology. frontiersin.org
Melguizo-Rodríguez, L., García-Recio, E., Ruiz, C., De Luna-Bertos, E., Illescas-Montes, R. and Costela-Ruiz, V.J., 2022. Biological properties and therapeutic applications of garlic and its components. Food & Function, 13(5), pp.2415-2426. rsc.org
Wlosinska, M., Nilsson, A.C., Hlebowicz, J., Hauggaard, A., Kjellin, M., Fakhro, M. and Lindstedt, S., 2020. The effect of aged garlic extract on the atherosclerotic process–a randomized double-blind placebo-controlled trial. BMC complementary medicine and therapies, 20, pp.1-10. springer.com
Sil, S., Roy, U.K., Biswas, S., Mandal, P. and Pal, K., 2020. A study to compare hypolipidemic effects of Allium sativum (garlic) alone and in combination with atorvastatin or ezetimibe in experimental model. Experimental and Applied Biomedical Research (EABR), 22(1), pp.11-19. sciendo.com
Itrat, N., Nisa, M.U., Al‐Asmari, F., Ramadan, M.F. and Zongo, E., 2024. A double‐blind, randomized control trial to investigate the therapeutic potential of garlic scapes for high apoprotein E levels in a high‐Fat diet‐induced hypercholesteremic rat model. Food Science & Nutrition. wiley.com
Wu, Y.R., Li, L., Sun, X.C., Wang, J., Ma, C.Y., Zhang, Y., Qu, H.L., Xu, R.X. and Li, J.J., 2021. Diallyl disulfide improves lipid metabolism by inhibiting PCSK9 expression and increasing LDL uptake via PI3K/Akt-SREBP2 pathway in HepG2 cells. Nutrition, Metabolism and Cardiovascular Diseases, 31(1), pp.322-332. sciencedirect.com