Systemic Production of IFN- α by Garlic ( Allium Sativum ) in Humans

Abstract

The effect of foods on the production of interferon-α (IFN-α) is currently unknown. Garlic (Allium sativum) used as a folk medicine is reported to stimulate nitric oxide (NO) production. We investigated the systemic increase of NO due to the ingestion of garlic on the plasma IFN-α level in normal volunteers. Normal volunteers (10 groups, 10 in each group) ate 2 g fresh garlic, and plasma NO and IFN-α levels were determined after 2 and 4 h. The participants were also asked to eat garlic for various periods of time, and plasma NO and IFN-α were similarly assayed. Ingestion of 2 g fresh, but not boiled, garlic was found to increase the basal plasma level of NO from 2.7 ± 0.1 μM to 8.76 ± 0.21 μM at 2 and 4 h, respectively. The basal plasma IFN-α level increased from 9.51 ± 0.26 nM to 46.3 ± 1.2 nM in normal volunteers (n = 10) at the same time. The chronic eating of garlic was found to maintain IFN-α at high levels for at least 7 days. The exposure of neutrophils to garlic in vivo or in vitro, which also stimulated synthesis of NO in these cells, was found to stimulate IFN-α synthesis as measured by the stimulation of IFN-α mRNA synthesis. Thus, consumption of garlic resulted in stimulated synthesis of NO and, in turn, IFN-α in humans, which could be beneficial in viral or proliferative diseases.