{"id":5348,"date":"2025-12-05T23:38:07","date_gmt":"2025-12-05T23:38:07","guid":{"rendered":"http:\/\/edenshealth.de\/?page_id=5348"},"modified":"2026-09-17T18:23:08","modified_gmt":"2026-09-17T18:23:08","slug":"knoblauch-allium-sativum","status":"publish","type":"page","link":"https:\/\/edenshealth.de\/en\/wiki-archiv\/knoblauch-allium-sativum\/","title":{"rendered":"Garlic (Allium sativum)"},"content":{"rendered":"<style>.awb-menu__main-li{border-bottom:1px solid rgba(85,136,59,0.18);padding:5px 0;margin:0;}.awb-menu__main-li:last-child{border-bottom:none;}li.wiki-cat-heading{border-bottom:none;margin-top:22px;padding-top:0;}li.wiki-cat-heading:first-child{margin-top:0;}li.wiki-cat-heading > a.awb-menu__main-a{pointer-events:none;cursor:default;font-weight:700;color:#55883b;text-transform:uppercase;font-size:0.72rem;letter-spacing:0.06em;padding-bottom:6px;border-bottom:2px solid #c1e899;display:inline-block;}<\/style>\n<div style=\"position:relative;width:100%;min-height:60vh;height:560px;max-height:70vh;background-image:url('https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/knoblauch-hero4k-scaled.jpg');background-size:cover;background-position:center;overflow:hidden;margin:0 0 -1px 0;\">\n<div style=\"position:absolute;top:0;left:0;right:0;height:45%;background:linear-gradient(180deg, rgba(20,15,5,0.40) 0%, rgba(20,15,5,0) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:0;left:0;right:0;height:60%;background:linear-gradient(180deg, rgba(252,250,246,0) 0%, rgba(252,250,246,0.55) 55%, rgba(252,250,246,1) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:14%;left:0;right:0;padding:0 6%;text-align:left;\">\n<h1 style=\"color:#ffffff;font-size:2.6rem;font-weight:600;margin:0;text-shadow:0 2px 16px rgba(0,0,0,0.55);letter-spacing:-0.5px;\">Garlic (Allium sativum)<\/h1>\n<\/div>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Family<\/div>\n<div class=\"v\">Amaryllis family<small>Allium sativum - the closest relative of onion and wild garlic<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The toe<small>fresh, dried, black fermented, as oil or extract<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Spicy, then sweet<small>Raw, it&#039;s biting; roasted, it&#039;s nutty; braised, it&#039;s mild and creamy.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Central Asia<small>In culture for over 5,000 years, now worldwide<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Recognized for<\/div>\n<div class=\"v\">Blood lipids and blood vessels<small>Commission E and ESCOP - supporting, not replacing<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Active ingredient<\/div>\n<div class=\"v\">Allicin<small>It only occurs when the toe is injured.<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">To which court<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b>First crush the clove, then let it sit for ten minutes \u2013 only then is allicin produced. Cook briefly instead of browning. Recognized as a support for blood lipids and blood vessels, but not a substitute for medication. Discuss before surgery and with blood thinners.<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The toe that connects cultures<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271200%27%20height%3D%271800%27%20viewBox%3D%270%200%201200%201800%27%3E%3Crect%20width%3D%271200%27%20height%3D%271800%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/eh-kraeuter-knoblauch.jpg\" alt=\"Frische Knoblauchknollen\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">Hardly any plant has attracted as much superstition, as much culinary use, and as much research as garlic \u2013 from pyramid building to cholesterol studies.<\/p>\n<p class=\"ea-drop\">Garlic originates from the mountain steppes of Central Asia, probably from the region of present-day Kyrgyzstan and Tajikistan. The wild form <em>Allium longicuspis<\/em> It is considered an ancestor; it has been cultivated for at least 5,000 years. In Egypt, the pyramid builders received garlic as part of their rations because it was believed to promote strength and endurance \u2013 Herodotus recorded this, and dried cloves were found in Tutankhamun&#039;s tomb. Greek athletes chewed it before competitions, Roman legionaries carried it to every province, and in the Middle Ages, it occupied a place both in the kitchen and as an amulet: against the plague, against evil spirits, against everything else for which one had no other remedy.<\/p>\n<p>Garlic came to Central Europe with the Romans and to America with Spanish ships. Today it grows on every continent; China produces well over three-quarters of the world&#039;s supply, along with India, Spain, Egypt, and Argentina. Garlic varieties are primarily divided into two groups: the <em>Hardneck<\/em>Varieties with a firm flower stalk, strong aroma, and few large cloves \u2013 they tolerate cold winters and also provide the sought-after garlic sprouts (scapes); and the <em>Softneck<\/em>-Varieties with many small cloves, milder taste and long shelf life, from which the braided braids are made.<\/p>\n<p>Regional specialties demonstrate the wide range of varieties: the purple garlic from Lautrec in France, the mild Ail rose de Billom, the Spanish Ajo morado, the Sicilian Aglio rosso di Nubia. In Korea, garlic is cured for weeks at controlled temperatures. <em>black garlic<\/em> Matured - the spiciness disappears completely, leaving behind a dark, soft clove with a taste between balsamic vinegar, licorice and baked plum.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What garlic does for you<\/h2>\n<p class=\"ea-drop\">Garlic is one of the <strong>best-researched kitchen plants ever<\/strong> And that&#039;s precisely why an honest look is worthwhile. The German Commission E has recognized it &quot;to support dietary measures in cases of elevated blood lipid levels&quot; and &quot;to prevent age-related vascular changes.&quot; That&#039;s exactly what it means: supportive, accompanying, and long-term. It&#039;s not a medication you stop taking because you&#039;ve started eating garlic.<\/p>\n<p>What the studies show with some consistency is that garlic supplements slightly lower blood pressure in people with elevated levels\u2014by about 5 to 8 mmHg systolic in meta-analyses, and practically not at all in those with normal blood pressure. The effects on cholesterol are smaller and the studies more contradictory; on average, there is a modest reduction in total and LDL cholesterol. In addition, there is a mild anticoagulant effect, measurable antibacterial and antifungal activity of allicin in vitro, and observational studies that link frequent garlic consumption with a lower incidence of stomach and colon cancer. Laboratory results are not a guarantee of a cure, and a correlation in an observational study is not proof\u2014but the general trend is consistent across many studies.<\/p>\n<p>The situation regarding the effectiveness of garlic as a remedy for colds is less clear than its reputation suggests: There is one often-cited study in which a daily allicin preparation over twelve weeks reduced the number of colds \u2013 a single study, well-conducted, but never convincingly replicated. What matters in everyday life, however, is that garlic is a food that can be eaten daily in small amounts, replacing salt and fat because it provides flavor, and incidentally containing sulfur compounds. This is precisely where the realistic benefit lies \u2013 not in the treatment itself, but in the habit.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>10 minutes<\/b><span>The crushed toe should rest before it is exposed to heat.<\/span><\/div>\n<div class=\"ea-zahl\"><b>5\u20138 mmHg<\/b><span>Systolic reduction in meta-analyses - only in cases of elevated blood pressure<\/span><\/div>\n<div class=\"ea-zahl\"><b>2<\/b><span>Recognized applications: Blood lipids and vascular prevention<\/span><\/div>\n<div class=\"ea-zahl\"><b>1 toe<\/b><span>This is equivalent to approximately 3 grams of fresh garlic<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>It&#039;s stuck in the toe<\/h2>\n<p>The intact toe contains <strong>Alliin<\/strong> - Odorless, ineffective, a storage substance. Alliin only encounters the enzyme when the cell walls are damaged. <strong>Alliinase<\/strong>, and from this, within seconds to minutes, the <strong>Allicin<\/strong>The substance that smells, burns, and carries the majority of the measured effects. Therefore, the golden rule is: crush or finely chop it, then wait. Throwing the whole clove into a hot pan destroys the enzyme before it can do its work.<\/p>\n<p>Allicin itself is unstable and further decomposes into ajoene, vinyldithiins, and diallyl disulfide\u2014fat-soluble sulfur compounds that remain in the oil and are responsible for the typical odor on breath and skin. Some of this is exhaled through the lungs, which is why chewing gum offers little help, while parsley, milk, or apples are measurably more effective.<\/p>\n<p>In addition, garlic provides fructans (the prebiotic fibers that can cause problems for those with irritable bowel syndrome), saponins, selenium, manganese, vitamin B6, and vitamin C. Black garlic contains hardly any allicin\u2014the long heat-curing process breaks it down\u2014but significantly more antioxidant breakdown products and the soluble compound S-allylcysteine. It has no odor, but its effects are also different: milder, more antioxidant than antibacterial.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes garlic stronger<\/h2>\n<p>Garlic is a seasoning that depends on timing. Almost all mistakes occur too early (too hot) or too late (too little resting time after cutting).<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">first <i>crush, then wait<\/i><\/div>\n<p>Crush or press the clove with the flat side of a knife, let it sit for ten minutes \u2013 only then put it in the pan. That&#039;s the one step that transforms aroma into flavor.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">with <i>Olive oil &amp; butter<\/i><\/div>\n<p>The active breakdown products are fat-soluble. Infusing garlic in warm, not hot, oil produces an aromatic oil that enhances any vegetable.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">acid<\/span><\/p>\n<div class=\"mit\">with <i>Lemon &amp; Yogurt<\/i><\/div>\n<p>Tzatziki, Aioli, Toum: Acid slows down the spiciness, partially binds the smell, and makes raw garlic more digestible.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Herbs<\/span><\/p>\n<div class=\"mit\">with <i>Parsley &amp; Rosemary<\/i><\/div>\n<p>Persillade and gremolata are not just about taste - parsley contains chlorophyll and polyphenols that measurably reduce garlic breath.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Vessels<\/span><\/p>\n<div class=\"mit\">with <i>Olive oil, fish &amp; vegetables<\/i><\/div>\n<p>The benefits for the blood vessels are evident where garlic is part of a pattern - eaten in a Mediterranean style, daily, in small quantities.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Mild<\/span><\/p>\n<div class=\"mit\">as <i>roasted whole tuber<\/i><\/div>\n<p>Cut off the top of the bulb, drizzle with oil, and bake for 45 minutes at 180\u00b0C: The cloves will become sweet and spreadable. Low in allicin, high in flavor \u2013 ideal for sensitive stomachs.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">not in <i>hot fat until brown<\/i><\/div>\n<p>Burnt garlic becomes bitter and stays that way \u2013 it can&#039;t be saved. Medium heat, light golden color, then deglaze.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">not <i>even soak in oil<\/i><\/div>\n<p>Raw garlic in oil at room temperature poses a classic risk of botulism. Use aromatic oil fresh or refrigerate for a maximum of three days.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">The taste<\/span><\/p>\n<div class=\"mit\">not raw in <i>fine fish dishes<\/i><\/div>\n<p>Harsh spice completely overpowers delicate flavors. For fish, a crushed clove in the oil, which is then removed, is sufficient.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">compatibility<\/span><\/p>\n<div class=\"mit\">not raw <i>Irritable bowel syndrome<\/i><\/div>\n<p>Fructans are FODMAPs and a common trigger for irritable bowel syndrome. Garlic oil without pieces provides the flavor with almost no fructans.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Health<\/span><\/p>\n<div class=\"mit\">not in course quantities with <i>Blood thinners<\/i><\/div>\n<p>Garlic slightly inhibits blood platelets. It&#039;s safe to use as a spice, but consult a doctor before taking high-dose extracts with warfarin (Marcumar), aspirin (ASA), or before surgery.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">pets<\/span><\/p>\n<div class=\"mit\">not at <i>Dogs and cats<\/i><\/div>\n<p>Garlic, like onions, is toxic to dogs and cats and damages red blood cells - even cooked, even in small amounts.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>To which court<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Aglio e olio<\/span><span class=\"w\">Dip thin slices of bread in olive oil until golden, add chili, spaghetti and pasta water - the fastest good meal in the world.<\/span><\/li>\n<li><span class=\"g\">Toum &amp; Aioli<\/span><span class=\"w\">Raw garlic whipped with salt, oil and lemon to form a white cream - Lebanese style with grilled chicken, Proven\u00e7al style with fish.<\/span><\/li>\n<li><span class=\"g\">Roasted tuber<\/span><span class=\"w\">Baked until soft in the oven, spread on bread or stirred into mashed potatoes.<\/span><\/li>\n<li><span class=\"g\">Tzatziki<\/span><span class=\"w\">Grated cucumber, thick yogurt, a clove of olive oil - let it soak overnight.<\/span><\/li>\n<li><span class=\"g\">Sofrito and soffritto<\/span><span class=\"w\">After the onion, never before: garlic goes into the pan later because it browns faster.<\/span><\/li>\n<li><span class=\"g\">40-toed chicken<\/span><span class=\"w\">Chicken braised with four dozen unpeeled cloves of garlic - they become sweet and creamy.<\/span><\/li>\n<li><span class=\"g\">Chimichurri<\/span><span class=\"w\">Garlic, parsley, oregano, vinegar, oil - raw, strong, with everything from the grill.<\/span><\/li>\n<li><span class=\"g\">Kimchi and pickled vegetables<\/span><span class=\"w\">Garlic is as essential to Korean kimchi as chili and salt.<\/span><\/li>\n<li><span class=\"g\">Black garlic<\/span><span class=\"w\">Fermented, sweet and soft - on buttered bread, in vinaigrette, with beef or even with chocolate.<\/span><\/li>\n<li><span class=\"g\">Garlic bread<\/span><span class=\"w\">Butter with crushed garlic and parsley, placed in the sliced baguette, baked in the oven for 15 minutes.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Mash, wait ten minutes, then cook over medium heat until light golden. Store tubers in a cool, dry, and airy place\u2014not in the refrigerator, otherwise they will sprout. A green sprout inside is harmless but tastes bitter: remove it.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Garlic in honey<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Garlic-honey infusion<\/h3>\n<ol>\n<li>Peel eight to ten cloves, press each one once with the flat side of a knife and let it sit for ten minutes.<\/li>\n<li>Place the cloves in a clean screw-top jar and cover completely with liquid honey - nothing should be sticking out.<\/li>\n<li>Loosely close and leave at room temperature. Turn once a day for the first few days to ensure all toes remain moistened.<\/li>\n<li>After two to three weeks, the honey will be thinner and have a mild, slightly spicy flavor. Store in a cool, dark place, remove with a clean spoon, and consume within a few months.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>Traditionally, for the onset of a cold, a scratchy throat, and a persistent cough, let a clove or a teaspoon of honey slowly dissolve in your mouth. The combination is old and popular, but the research on it is limited: what helps here is primarily the honey, which soothes the mucous membranes and suppresses the urge to cough, plus the sulfur compounds from the crushed garlic. A nice home remedy, not an antibiotic.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>One to two teaspoons a day for as long as the infection lasts. No honey for infants under twelve months (risk of botulism). If fever, shortness of breath, severe sore throat, or symptoms persist for a week, consult a doctor. Those taking blood thinners can continue to eat garlic as a spice but should avoid using it as a treatment.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p><strong>Rasona<\/strong> or <strong>Lashuna<\/strong> In Ayurveda, it is considered hot, pungent, and heavy\u2014strongly reducing Vata and Kapha while significantly increasing Pitta. Classical texts mention it for joint pain, indigestion, coughs, and as a Rasayana (strengthening tonic) for winter; traditionally, it is boiled in warm milk. In sattvic diets\u2014yoga, meditation, monastic cuisine\u2014it is avoided, like onions, because it is considered too stimulating for a calm mind.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p><strong>Da Suan<\/strong> In Traditional Chinese Medicine (TCM), this herb is warm and pungent, associated with the spleen, stomach, and large intestine. It warms the middle, moves stagnant Qi, transforms dampness and phlegm, and is traditionally used for coldness in the abdomen, bloating, diarrhea, and against parasites. It is considered unsuitable for signs of heat\u2014such as a red face, burning stomach, or eye inflammation\u2014because it can increase the heat.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Blood clotting:<\/strong> Slightly inhibits platelets; consult a doctor before using extracts or treatments with Marcumar, ASA or other blood thinners.<\/li>\n<li><strong>Before operations:<\/strong> Stop taking high-dose medications seven to ten days beforehand - the risk of bleeding increases measurably.<\/li>\n<li><strong>Medications:<\/strong> It can lower the levels of certain HIV medications (saquinavir); ask beforehand if taking long-term medication.<\/li>\n<li><strong>Stomach and intestines:<\/strong> Eating raw on an empty stomach is irritating; the fructans are FODMAPs and a common trigger of bloating in irritable bowel syndrome.<\/li>\n<li><strong>Skin and allergy:<\/strong> Prolonged skin contact with raw toe can cause burns and contact dermatitis - do not place on the skin as a poultice.<\/li>\n<li><strong>Pets:<\/strong> Toxic to dogs and cats (damages red blood cells) - do not feed leftovers.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/zwiebel-allium-cepa\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Onion<\/span><span class=\"d\">The sister who carries everything.<\/span><\/a><a href=\"\/en\/wiki-archiv\/baerlauch-allium-ursinum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Wild garlic<\/span><span class=\"d\">Wild garlic for spring.<\/span><\/a><a href=\"\/en\/wiki-archiv\/weissdorn-crataegus-monogyna-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Hawthorn<\/span><span class=\"d\">The classic partner in vascular care.<\/span><\/a><a href=\"\/en\/product\/knoblauch-extrakt\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Garlic extract<\/span><span class=\"d\">Standardized, low-odor - for long-term use.<\/span><\/a><a href=\"\/en\/product\/weissdorn-extrakt\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Hawthorn extract<\/span><span class=\"d\">Heart and circulatory system, traditionally accompanied.<\/span><\/a><a href=\"\/en\/product\/bergoregano\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Bergoregano<\/span><span class=\"d\">The Mediterranean partner in oil and oven.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Commission E: Monograph <em>Allii sativi bulbus (garlic bulb)<\/em>, Federal Gazette 1988 - Support of dietary measures in cases of elevated blood lipid levels, prevention of age-related vascular changes.<\/li>\n<li>EMA\/HMPC: <em>Assessment report on Allium sativum L., bulbus<\/em>, European Medicines Agency 2017.<\/li>\n<li>Ried K. <em>Garlic lowers blood pressure in hypertensive subjects - an updated meta-analysis.<\/em> Experimental and Therapeutic Medicine 2020; 19(2): 1472\u20131478.<\/li>\n<li>Lawson LD, Hunsaker SM. <em>Allicin bioavailability and bioequivalence from garlic supplements and garlic foods.<\/em> Nutrients 2018; 10(7): 812.<\/li>\n<li>USDA FoodData Central: <em>Garlic, raw<\/em>.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Knoblauch (Allium sativum) Familie Amaryllisgew\u00e4chseAllium sativum - der engste Verwandte von Zwiebel und B\u00e4rlauch Verwendet wird Die Zehefrisch, getrocknet, schwarz fermentiert, als \u00d6l oder Extrakt Geschmack Scharf, dann s\u00fc\u00dfroh bei\u00dfend, ger\u00f6stet nussig, geschmort mild und cremig Herkunft Zentralasienseit \u00fcber 5.000 Jahren in Kultur, heute weltweit Anerkannt f\u00fcr Blutfette und Gef\u00e4\u00dfeKommission E und ESCOP - unterst\u00fctzend,<\/p>","protected":false},"author":1,"featured_media":6963,"parent":5278,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-5348","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/5348","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/comments?post=5348"}],"version-history":[{"count":10,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/5348\/revisions"}],"predecessor-version":[{"id":9749,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/5348\/revisions\/9749"}],"up":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/5278"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/media\/6963"}],"wp:attachment":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/media?parent=5348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}