Wild garlic or Bear's garlic or  (Allium ursinum L.), is a plant that is commonly found in Europe, it  is a popular dietary component, a spice and also an element of traditional medicine.

It belongs to the Liliaceae family.

Most of the pharmacological properties of the plant extract are comparable to those of cultivated garlic (Allium sativum), however, some effects of wild garlic are higher or unique, probably due to the presence of some specific components, such as phytosterols and a derivative of galactolipids (1,2-di- O -α-linolenoyl-3- O -β- d -galactopyranosyl-sn-glycerol). This component appears to be specific for Allium ursinum and may be absent in other Allium species (1).

While there is a lot of scientific literature on the Allium sativum, few studies have examined the Allium ursinum under the pharmacological profile so far.

 The bioactive components of wild garlic have a highly antioxidant activity and free from free radicals, mainly due to the activity of superoxide-dismutase, catalase and peroxidase of the bulb and leaves (2).

Wild garlic studies

References____________________________________________________

(1) Sabha D., Hiyasat B., Grotzinger K., Hennig L., Schlegel F., Mohr F.W., Rauwald H.W., Dhein S. Allium ursinum L.: Bioassay-guided isolation and identification of a galactolipid and a phytosterol exerting antiaggregatory effects. Pharmacology. 2012;89:260–269. doi: 10.1159/000337380

(2) Stajner D., Popovic B.M., Canadanovic-Brunet J., Stajner M. Antioxidant and scavenger activities of Allium ursinum. Fitoterapia. 2008;79:303–305. doi: 10.1016/j.fitote.2007.01.008.

Best studies on wild garlic

Encapsulations of wild garlic (Allium ursinum L.) extract using spray congealing technology.
Tomšik A, Šarić L, Bertoni S, Protti M, Albertini B, Mercolini L, Passerini N.
Food Res Int. 2019 May;119:941-950. doi: 10.1016/j.foodres.2018.10.081.

Tulbaghia violacea and Allium ursinum Extracts Exhibit Anti-Parasitic and Antimicrobial Activities.
Krstin S, Sobeh M, Braun MS, Wink M.
Molecules. 2018 Feb 2;23(2). pii: E313. doi: 10.3390/molecules23020313.

The Chemical Compositions of the Volatile Oils of Garlic (Allium sativum) and Wild Garlic (Allium vineale).
Satyal P, Craft JD, Dosoky NS, Setzer WN.
Foods. 2017 Aug 5;6(8). pii: E63. doi: 10.3390/foods6080063.

Effect of addition of wild garlic (Allium ursinum) on the quality of kefirs from sheep's milk.
Znamirowska A, Szajnar K, Rożek P, Kalicka D, Kuźniar P, Hanus P, Kotula K, Obirek M, Kluz M.
Acta Sci Pol Technol Aliment. 2017 Apr-Jun;16(2):209-215. doi: 10.17306/J.AFS.0476.

Influence of different wild-garlic (Allium ursinum) extracts on the gastrointestinal system: spasmolytic, antimicrobial and antioxidant properties.
Pavlović DR, Veljković M, Stojanović NM, Gočmanac-Ignjatović M, Mihailov-Krstev T, Branković S, Sokolović D, Marčetić M, Radulović N, Radenković M.
J Pharm Pharmacol. 2017 Sep;69(9):1208-1218. doi: 10.1111/jphp.12746.

New volatile sulfur-containing compounds from wild garlic (Allium ursinum L., Liliaceae).
Radulović NS, Miltojević AB, Stojković MB, Blagojević PD.
Food Res Int. 2015 Dec;78:1-10. doi: 10.1016/j.foodres.2015.11.019

Allium ursinum: botanical, phytochemical and pharmacological overview.
Sobolewska D, Podolak I, Makowska-Wąs J.
Phytochem Rev. 2015;14(1):81-97.