Some studies have indicated that there are benefits to using garlic with olive oil, as a study published in MDPI in 2020, which was conducted based on clinical and laboratory trials, indicated that eating a mixture of garlic and olive oil may contribute to regulating sugar and fat levels in people with diabetes, high cholesterol and triglycerides.
General benefits of garlic
Garlic belongs to the narcissistic family (English : Allium family) and grows in many parts of the world, garlic is one of the most important ingredients that are used in cooking; this may be due to its strong smell and distinctive taste. Here are the benefits of garlic in general :
- Garlic contains many beneficial compounds for health : garlic contains sulfur compounds that are extracted by cutting or chewing it, such as the compound allicin found in fresh garlic only, which can be used for a short time after cutting it because it is unstable, and the antioxidants in garlic help promote the health of the immune system, it should be noted that antioxidants are compounds that help reduce the risk of harmful substances called free radicals, which cause many chronic diseases, such as heart disease, cancer, and others.
- It has antibacterial properties : garlic helps to resist some types of bacteria that cause food poisoning, such as Salmonella, E. coli, or what is known as E. coli bacteria.
- It contains many vitamins and minerals : garlic is a rich source of many important nutrients for the body, such as vitamin B6, vitamin C, calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, manganese, and others.
General Benefits of Olive Oil
Natural olive oil is extracted from olive fruits, and it is one of the most commonly used types of oils, and the following are some of the benefits of olive oil :
- Rich in healthy unsaturated fats : olive oil consists of 14% saturated fatty acids, 11% polyunsaturated fatty acids such as omega-6 and omega-3, in addition to 73% monounsaturated fatty acids (English : Monounsaturated fats), the most important of which is oleic acid, which helps prevent infections, and these fatty acids are characterized by their high resistance to heat, which makes virgin olive oil One of the most suitable options for cooking, and the most useful.
- Rich in antioxidants : olive oil contains phenolic compounds and carotenoids, which reduce the risk of cell damage, which in turn may cause many diseases and health problems.
- Rich in vitamins and minerals : olive oil is a rich source of vitamin E and vitamin K, which are fat-soluble vitamins, as vitamin E contributes to supporting the natural nerve impulse, enhancing the strength of the immune system, and vitamin K contributes to blood clotting, in addition to containing small amounts of calcium and potassium.
Nutritional value of garlic and olive oil
Nutritional value of garlic
The following table shows the nutrients in 100 grams of fresh garlic :
| Nutritional element | Nutritional value |
| Calories | 149 calories |
| Protein | 6.36 grams |
| Fats | 0.5 grams |
| Carbohydrates | 33.06 grams |
| Dietary fiber | 2.1 g |
| Calcium | 181 milligrams |
| Iron | 1.7 milligrams |
| Magnesium | 25 milligrams |
| Phosphorus | 153 milligrams |
| Potassium | 401 milligrams |
| Sodium | 17 milligrams |
| Zinc | 1.16 milligrams |
| Copper | 0.299 milligrams |
| Selenium | 14.2 mcg |
| Vitamin C | 31.2 milligrams |
| Choline | 23.2 milligrams |
Nutritional value of olive oil
The following table shows the nutritional value of one tablespoon or the equivalent of 14 grams of olive oil :
| Nutritional element | Nutritional value |
| Calories | 124 calories |
| Protein | 0 g |
| Fats | 14 grams |
| Carbohydrates | 0 g |
| Fiber | 0 g |
| Calcium | 0.14 milligrams |
| Iron | 0.078 milligrams |
| Potassium | 0.14 milligrams |
| Sodium | 0.28 milligrams |
| Choline | 0.042 milligrams |
| Vitamin E | 2.01 milligrams |
| Vitamin K | 8.43 mcg |
| Saturated fatty acids | 1.93 g |
| Monounsaturated fatty acids | 10.2 grams |
| Polyunsaturated fatty acids | 1.47 g |
| Cholesterol | 0 milligrams |
Harm of garlic and olive oil
There is no information about the harms of garlic and olive oil together, but in general, there may be some damage for each of them separately, we mention them as follows :
Garlic damage
Garlic safety grade
Garlic is often safe for most people when consumed in appropriate quantities, but it may cause an unpleasant smell of the mouth that bothers some, and a feeling of burning in the mouth or stomach, and it may also cause gas, nausea, vomiting, and diarrhea in some, and these symptoms often appear when eating garlic fresh.
Eating garlic in the amounts found in food during pregnancy is often safe, while it is likely not safe to use it in large quantities during pregnancy and lactation, and it should be noted that it is possible that it is safe to use garlic for children in appropriate quantities and for a short period, but it is possible that it is not safe to consume it in large quantities for children.
Contraindications to the use of garlic
It is recommended to avoid eating garlic in the following cases, because of the negative effects it may cause :
- Those with low blood pressure : eating garlic can significantly lower blood pressure, which can negatively affect people with low blood pressure.
- Those with digestive problems : eating garlic can irritate the digestive system, so caution should be exercised when using garlic for people with stomach or digestion problems.
- Who will have surgeries : it is recommended to avoid eating garlic at least two weeks before the surgery, because of its blood-thinning effect.
- For people with bleeding disorders : such as hemophilia, eating fresh garlic specifically increases the likelihood of bleeding because of its blood-thinning effect, as mentioned earlier.
Drug interactions with garlic
Eating garlic may cause some interactions with certain medications, the most important of which are as follows :
- Blood-thinning drugs : such as aspirin, clopidogrel, ibuprofen, diclofenac, naproxen, dalteparin, enoxaparin, heparin, and warfarin.
- Isoniazid : used to treat tuberculosis.
- Drugs that break down by the liver : such as acetaminophen found in analgesics, chlorzoxazone, ethanol, and theophylline used to treat respiratory diseases.
- Medications used to treat high blood pressure : such as felodipine, amlodipine, and others.
- Medicines used to treat AIDS : such as amprenavir, nelfinavir, ritonavir, and saquinavir.
Olive oil harm
Olive oil safety degree
Eating olive oil is often safe in the natural amounts found in food, but it can cause nausea in some people, and it is also possible that it is safe to take olive leaf extract in appropriate amounts.
As for the consumption of olive oil in pregnancy and lactation, there is not enough information about the degree of safety of consuming olive products, so it is recommended not to eat more than those that are usually added to food from olive oil at these stages.
Precautions for eating olive oil
It is recommended to avoid eating olive oil in the following cases, because of the negative effects it may cause :
- People with diabetes : it is believed that olive oil may help reduce blood sugar levels, so it is recommended to monitor the level of blood sugar after eating olive oil, especially in diabetics who are prone to constantly low blood sugar.
- Who will have surgeries : it is recommended to stop eating olive oil two weeks before the scheduled surgery, because of its effect on blood sugar, as mentioned earlier.
Drug interactions with olive oil
Eating olive oil may cause some interactions with certain medications, the most important of which are as follows :
- Diabetes medications : such as glimepiride, insulin, pioglitazone, rosiglitazone, chlorpropamide, glipizide, tolbutamide, and others.
- High blood pressure medications : such as Captopril, Enalapril, Losartan, Valsartan, Diltiazem, Amlodipine, Hydrochlorothiazide, Furosemide, and others.
- Blood-thinning medications : such as aspirin, clopidogrel, ibuprofen, diclofenac, naproxen, dalteparin, enoxaparin, heparin, warfarin, and others.
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