Garlic oil, a volatile oil rich in sulfide compounds extracted from garlic, exhibits various biological activities such as antioxidation, anticoagulation, antibacterial effect, and the reduction of the risk of cardiovascular diseases. As its application potential in health food becomes increasingly prominent, the safety assessment becomes a key issue. This paper systematically combs the extraction technology, active functions, toxicological data, and the current international regulatory situation of garlic oil, aiming to provide a scientific basis for its safe application in health food. Research indicates that garlic oil shows low-risk characteristics in acute toxicity, genotoxicity, and long-term oral toxicity experiments. Nevertheless, in practical applications, the dosage standard needs to be clearly defined, and the impact of long-term use should be noted. International regulations generally acknowledge its safety, but the regulatory differences in different regions still require coordination. In the future, it is necessary to enhance clinical research and establish dosage guidelines based on the content of allicin to balance efficacy and safety.