Garlic (Allium sativum) is a plant native to Asia, used for centuries for both culinary and health purposes. Garlic bulbs, the most commonly used part of the plant, contain numerous phytochemicals, including a substance called alliin. Alliin is a sulfur-containing compound derived from the amino acid cysteine. It is the precursor to another compound, allicin, believed to be the primary active ingredient in garlic.
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Body odor and malodorous breath are the most common complaints after ingesting garlic preparations. Mild GI adverse reactions (eg, bloating, flatulence, nausea) have been commonly reported with use. Ingestion of a single 25 mL dose of fresh garlic extract has caused burning of the mouth, esophagus, and stomach; nausea; sweating; and light-headedness.
Garlic may reduce saquinavir plasma concentrations. Caution patients taking saquinavir to limit ingestion of garlic and to avoid taking garlic supplements without consulting their health care provider. Based on available reports, no special precautions are necessary in patients eating garlic and taking warfarin. However, because warfarin has a narrow therapeutic index, caution patients against use of alternative medicines without consulting their health care provider and to report any signs of bleeding. Based on an initial study, garlic does not appear to interact with alprazolam, dextromethorphan, docetaxel, or ritonavir.
Source: Drugs.com, https://www.drugs.com/npp/garlic.html