Systemic Production of IFN-αby Garlic (Allium Sativum) in Humans
Bhattacharyya M, Girish GV, Karmohapatra SK, Samad SA, Sinha AK · Journal of Interferon & Cytokine Research · 2007 May
DOI 10.1089/jir.2006.0124
Objective
To investigate the effect of consuming garlic on the plasma levels of nitric oxide (NO) and interferon-α (IFN-α) in normal volunteers.
Conclusions
Consumption of fresh garlic led to increased levels of NO and IFN-α in the plasma of normal volunteers, potentially beneficial in viral or proliferative diseases.
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Insights
Consumption of garlic boosts the production of nitric oxide and interferon-alpha in the body, which may prove beneficial in the management of viral or proliferative diseases.
Researchers gathered ten different groups consisting of ten volunteers each, who were then directed to eat 2 grams of fresh garlic. Plasma levels of nitric oxide (NO) and interferon-alpha (IFN-alpha) were promptly measured after 2 and 4 hours. This process was repeated with participants consuming garlic over varying periods of time, and the levels of NO and IFN-alpha were likewise assayed. Uncooked garlic only was found to raise the baseline plasma level of NO and simultaneously increase the basal plasma IFN-alpha level. Chronic garlic intake was noted to keep IFN-alpha at high levels for a minimum of seven days.
In the examination of the level of NO and IFN-alpha in isolated neutrophils (a type of white blood cell), both in vivo and in vitro, the cells' exposure to garlic was documented to stimulate the synthesis of NO and IFN-alpha. This was indicated by the prompted production of IFN-alpha mRNA synthesis, asserting that ingestion of garlic can stimulate the production of these substances in the human body.
