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 (۲۰۰۷–۲۰۲۴) 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 ۱,۰۳۷ identified articles, ۱۲ met inclusion criteria. Animal studies showed a ۳۰–۵۰% reduction in blood lead levels following garlic supplementation. Clinical studies demonstrated that ۱,۲۰۰ 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., ۱۲۰۰ μg allicin three times daily for ۴ weeks).

کلیدواژه ها:

Garlic ، Allium sativum ، Lead toxicity ، Oxidative stress ، Inflammatory markers