Why Does Garlic Repel Mosquitos?

It's not clear why garlic should be an effective natural mosquito repellent. It would seem that the powerful compounds such as allicin which garlic releases are inimical to mosquitos. They have therefore evolved to avoid garlic. Another possibility is that the strong smell of garlic overwhelms the mosquito's sense of smell and prevents them from finding their prey (us!). Whatever the mechanism, garlic's ability to repel a variety of pests has been proven scientifically. Its effect against mosquitos specifically is less well documented however there is much anecdotal evidence to support it. If you wish to protect an entire area such as your garden, you could treat it with one of the commercially available garlic based sprays you can buy. For individuals, studies (1) have shown that coating the body with a jelly based compound including garlic can keep mosquitoes away for some time. Obviously such a method, whilst effective against bites, has fairly major social side effects! (Warning: the allicin in garlic is very strong and can result in skin problems and allergic reactions. Consult your doctor) Fortunately you probably don't have to go that far. There is strong anecdotal evidence that simply consuming more garlic can help to prevent mosquito bites. This is not simply a case of mosquitos being averse to garlic breath! If you eat a large amount of garlic then it actually seeps out through the pores of your skin. Some people think that this invisible layer of garlic oil might create a natural barrier cream. Any mosquitoes which do find you will think twice before taking a bite. Given the possible dangers from mosquito bites (West Nile virus etc) I don't recommend you rely on garlic alone
And the #1 way to repel mosquitoes the low tech way....

Eat more garlic. When you eat garlic, especially large quantities of it,

an invisible layer of garlic oil seeps from your pores and creates a mosquito barrier. If you dont like the thought of eating more garlic, you can also use garlic juice to make a natural repellant. According to hometownannapolis.com, Mix one part garlic juice with 5 parts water in a small spray bottle. Shake well before using. Spray lightly on exposed body parts for an effective repellent lasting up to 5 to 6 hours. And if you dont like the idea of reeking of garlic, you can dip strips of cotton cloth into the malodorous mixture which you can then hang in strategic areas such as patios, decks and such as a local deterrent.

GARLIC: DOES IT REPEL MOSQUITOES

Updated Mar 29 2011 - 2:29pm Posted Jun 22 2007 - 3:45pm by FitSugar 4 comments Garlic Mosquitoes Repellent Folk Remedy

Darn those little buggers! I went to a BBQ the other night and was getting eaten alive by peskymosquitoes. Someone at the party said, "Just eat garlic and they won't come near you." Reminds me of vampire folklore.

It's true - mosquitoes and garlic don't mix. If you flavor your food with a lot of garlic or take garlic supplements, the compounds are released from your body through your skin and your breath. Mosquitoes are attracted to the carbon dioxide we

exhale, and to certain smells like sweat and thebacteria on our feet. The sulfur in garlic is what's believed to repel those buggers. There are actually many natural bug repellents that include garlic, but some people's skin can have a bad reaction to it (not to mention there are social side effects to rubbing yourself with garlic - who's going to want to be near you when you smell like that?). While there is no scientific evidence to back this up, it's worth a shot since garlic is so good for your health anyway. Fit's Tips: I'd still use DEET-free bug repellents though so you're doubly protected from mosquito bites.
An herb is a plant whose leaves, seeds, or flowers are used for flavoring food or in medicine. Other uses of herbs include cosmetics, dyes, and perfumes. The name derives from the Latinherba, meaning "green crops." Garlic (Allium sativum) is from the Alliaceae family like its close relatives chives, leek, and onions. The edible herb most commonly associated with the name is the bulb of garlic cloves that is found underground, below the leafy, scallion-like growth. Hardneck and softneck are the two basic varieties. One key difference is that hardneck sends up a flower stalk, called a scape, which is another edible portion of the plant. The scape is less well known in the U.S., possibly because most grown for commercial use is softneck. History. Garlic has a long history of popularity and was used in Ancient Egypt, as evidenced by its discovery in King Tut's tomb. It has been used for culinary and medical purposes throughout history, and also has a reputation as a repellent of irritants from mosquitoes to vampires. Gilroy, California celebrates itself as the "Garlic Capital of the World," and, indeed, about 90% of the that grown in the U.S. is grown in California.

Properties
When crushed, Allium sativum yields allicin, an antibiotic and antifungal compound (phytoncide) discovered by Chester J. Cavallito and colleagues in 1944. Fresh or crushed garlic also affords the sulfurcontaining compounds alliin, ajoene, diallyl polysulfides, vinyldithiins, S-allylcysteine, and enzymes, B vitamins, proteins, minerals, saponins, flavonoids, and Maillard reaction products, which are not sulfurcontaining compounds. Furthermore, a phytoalexin (allixin) was found, a nonsulfur compound with a [73] pyrone skeleton structure with antioxidant effects, antimicrobial effects, antitumor promoting [74] [74] effects, inhibition of aflatoxin B2 DNA binding, and neurotrophic effects. Allixin showed an antitumor [74] promoting effect in vivo, inhibiting skin tumor formation by TPA and DMBA initiated mice. Analogs of this compound have exhibited antitumor promoting effects in in vitro experimental conditions. Herein, allixin and/or its analogs may be expected useful compounds for cancer prevention or chemotherapy agents for other diseases. The composition of the bulbs is approximately 84.09% water, 13.38% organic matter, and 1.53% inorganic matter, while the leaves are 87.14% water, 11.27% organic matter, and 1.59% inorganic [75][76] matter.
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The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's cells are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cellvacuoles trigger the breakdown of several sulfur-containing compounds stored in the cell fluids (cytosol). The resultant compounds are responsible for the sharp or hot taste and strong smell of garlic. Some of the compounds are unstable and continue to react over time. Among the members of the onion family, garlic has by far the highest concentrations of initial reaction products, making garlic much more [77] potent than onion, shallot, or leeks. Although many humans enjoy the taste of garlic, these compounds are believed to have evolved as a defensive mechanism, deterring animals such as birds, insects, [78] and worms from eating the plant. A large number of sulfur compounds contribute to the smell and taste of garlic. Allicin has been found to be the compound most responsible for the "hot" sensation of raw garlic. This chemical opens thermotransient receptor potential channels that are responsible for the burning sense of heat in foods. [79] The process of cooking garlic removes allicin, thus mellowing its spiciness. Allicin, along with its decomposition products diallyl disulfide and diallyl trisulfide, are major contributors to the characteristic odor of garlic, while other allicin-derived compounds, such asvinyldithiins and ajoene show beneficial in [1] vitro biological activity. Because of its strong odor, garlic is sometimes called the "stinking rose". When eaten in quantity, garlic may be strongly evident in the diner's sweat and garlic breath the following day. This is because garlic's strong-smelling sulfur compounds are metabolized, forming allyl methyl sulfide. Allyl methyl sulfide (AMS) cannot be digested and is passed into the blood. It is carried to the lungs and the skin, where it is excreted. Since digestion takes several hours, and release of AMS several [1] hours more, the effect of eating garlic may be present for a long time. This well-known phenomenon of "garlic breath" is alleged to be alleviated by eating fresh parsley. The herb is, therefore, included in many garlic recipes, such as pistou, persillade, and the garlic butter spread used in garlic bread. However, since the odor results mainly from digestive processes placing compounds such as AMS in the blood, and AMS is then released through the lungs over the course of many hours, eating parsley provides only a temporary masking. One way of accelerating the release of AMS from the [citation needed] body is the use of a sauna. Because of the AMS in the bloodstream, it is believed by some to act as a mosquito repellent, but no clinically reported evidence suggests it is actually effective
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