Allium species, such as garlic (Allium sativum) and onion (Allium cepa), have a long history of use in traditional medicine systems, particularly within Traditional Chinese Medicine (TCM). In TCM, "the Spleen" refers not only to the anatomical organ but also to a set of functions related to digestion, nutrient absorption, and energy production. Allium species are often recommended to "strengthen the Spleen," improve digestion, and dispel dampness due to their warming and pungent properties. Historical TCM texts describe garlic and similar Allium species as beneficial for resolving "food stagnation" and enhancing the transformative functions of the Spleen.

However, while there is robust scientific evidence for Allium's antimicrobial, cardiovascular, and metabolic benefits, there is little direct scientific research specifically linking Allium species to the function or health of the spleen (as defined in Western medicine). The evidence supporting their use for the Spleen body system primarily comes from traditional usage and theoretical frameworks within TCM, rather than from clinical trials or biomedical research. Thus, the justification for their use in supporting the Spleen body system is rooted in cultural and traditional practices rather than in scientific validation.