Garlic and its bioactive compounds have been shown to exhibit anti-inflammatory properties. In a study, the ethyl linoleate in garlic reduced the production of nitric oxide and prostaglandin E-2 by down-regulating the expression of inducible NO synthase and cyclooxygenase-2 in lipopolysaccharide-stimulated RAW 264.7 macrophages. Another study revealed that the garlic 14-kDa protein inhibited the inflammatory mediators including NO, TNF-α, and interleukin -1β by inhibiting the transcription factor nuclear factor-kappa B signaling pathway in lipopolysaccharide-stimulated J774A.1 macrophages. In addition, AGE inhibited inflammation in apolipoprotein E-knockout mice. The treatment of AGE reduced the level of tumor necrosis factor-α and the IL-1 receptor-associated kinase 4 and enhanced the activity of the adenosine monophosphate-activated protein kinase in the liver. Moreover, allicin could be used as a potential complementary treatment against the inflammatory response induced by schistosome infection in BALB/c mice. Furthermore, garlic supplements alleviated osteoarthritis in obese or overweight patients by reducing resistin.

In a word, in both in vitro and in vivo experiments, garlic could inhibit inflammation mainly by inhibiting inflammatory mediators, such as NO, TNF-α, and IL-1. Garlic has great potential to treat inflammatory diseases, such as arthritis, in humans, because of its low or absent toxicity.



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