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Last Updated: 3 years ago

Possible Interaction: Ethanol and Garlic





Research Papers that Mention the Interaction

When fresh garlic is soaked in aqueous ethanol under ambient environment over 4 months or longer, the majority of irritating taste and odor is eliminated and the antioxidant profile in the resulting aged garlic extract (AGE) changes significantly.
NeuroMolecular Medicine  •  2016  |  View Paper
ACSO and garlic extract with a high ACSO content (Garlic-H) suppressed elevation in concentrations of ethanol and acetaldehyde in plasma and promoted the activities of alcohol dehydrogenase and aldehyde dehydrogenase.
Bioscience, biotechnology, and biochemistry  •  2018  |  View Paper
Simultaneous feeding of garlic protein (GP) or soy protein (SP) (500 mg/kg body weight/day for 45 days) to alcohol fed groups increased each of above parameters significantly towards normal values.
Indian journal of experimental biology  •  2009  |  View Paper
Administration of water soluble proteins of garlic (500 mg/kg body wt/day) to alcohol fed rats showed significant increase in antiperoxide activity and decrease in the activity of glutathione peroxidase and glutathione s transferase as compared to a standard drug gugulipid (50 mg/kg body wt/day).
Indian journal of experimental biology  •  1998  |  View Paper
When garlic was steeped in the 25% and 50% alcohol , the browning of garlic was prevented during storage.
Journal of food science  •  2010  |  View Paper