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jhehp 2026, 12(3): 184-190 |
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Pourhossein M, Amooei F. Effectiveness of Garlic (Allium sativum) in Reducing Blood Lead Levels and Related Biological Effects: A Narrative Review of Experimental and Clinical Studies. jhehp 2026; 12 (3) :184-190
URL: http://jhehp.zums.ac.ir/article-1-706-en.html
URL: http://jhehp.zums.ac.ir/article-1-706-en.html
1- Department of Occupational Health Engineering, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
2- Student Research Committee, Zanjan University of Medical Sciences, Zanjan, Iran.
2- Student Research Committee, Zanjan University of Medical Sciences, Zanjan, Iran.
Abstract: (1540 Views)
Background: Lead poisoning is a major public health concern due to its widespread presence and harmful health effects. This review summarizes evidence on the effectiveness of garlic in reducing blood lead levels, as well as its impact on oxidative stress and inflammatory markers associated with lead exposure.
Methods: This narrative review searched PubMed, Scopus, Web of Science, EMBASE, and the Cochrane Library (2007–2024) using keywords related to garlic (Allium sativum) and lead toxicity. Only English-language experimental and clinical studies assessing garlic’s effect on blood lead were included. Reviews, case reports, and unrelated articles were excluded.
Results: Of 1,037 identified articles, 12 met inclusion criteria. Animal studies showed a 30–50% reduction in blood lead levels following garlic supplementation. Clinical studies demonstrated that 1,200 μg of allicin-rich garlic, administered three times daily for four weeks, significantly reduced blood lead levels, with effects comparable to succimer and without notable adverse effects.
Conclusion: This review indicates garlic is a potentially safe and effective method for reducing blood lead levels in experimental and clinical settings. Clinical trials reported some side effects but no serious effects at studied doses (e.g., 1200 μg allicin three times daily for 4 weeks).
Methods: This narrative review searched PubMed, Scopus, Web of Science, EMBASE, and the Cochrane Library (2007–2024) using keywords related to garlic (Allium sativum) and lead toxicity. Only English-language experimental and clinical studies assessing garlic’s effect on blood lead were included. Reviews, case reports, and unrelated articles were excluded.
Results: Of 1,037 identified articles, 12 met inclusion criteria. Animal studies showed a 30–50% reduction in blood lead levels following garlic supplementation. Clinical studies demonstrated that 1,200 μg of allicin-rich garlic, administered three times daily for four weeks, significantly reduced blood lead levels, with effects comparable to succimer and without notable adverse effects.
Conclusion: This review indicates garlic is a potentially safe and effective method for reducing blood lead levels in experimental and clinical settings. Clinical trials reported some side effects but no serious effects at studied doses (e.g., 1200 μg allicin three times daily for 4 weeks).
Type of Study: Review Article |
Subject:
Occupational and Industrial Health
Received: 2025/12/23 | Accepted: 2026/02/21 | Published: 2026/07/1
Received: 2025/12/23 | Accepted: 2026/02/21 | Published: 2026/07/1
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