Garlic was referenced in the Canon of Medicine as having a compound that works against “arthritis, toothache, chronic cough, constipation, parasitic infestation, snake and insect bites, and gynaecologic diseases, as well as in infectious diseases.

Allicin is the main component of garlic that has healing properties. It is produced when garlic is broken, either sliced or crushed, and the enzyme is activated.

Benefits of Garlic

 Although garlic does not typically serve as a significant source of essential nutrients, it also contributes to several dietary factors with potential health benefits. These include oligosaccharides, arginine-rich proteins, and, depending on soil and growing conditions, selenium and flavonoids. According to the Journal of Nutrition, “Countless studies have demonstrated the value of vegetables and fruits in the prevention of cancer and heart diseases.

As research advances, it is apparent that many vegetables and fruits have antioxidant capabilities and, as mentioned, the effects are often synergistic rather than additive. Such agents influence inflammation, differentiation, and many other basic ailments. The anti-cancer effects of phytochemicals are increasingly recognised as complex and multifactorial.

Good for Body Metabolism: Alzheimer’s Disease is the most common neurodegenerative disorder, one of the main culprits happens when the nervous system is overridden with bad cholesterol. Garlic is now being used in smaller animals for its cholesterol-lowering effects.

Several studies have similarly shown that garlic and garlic preparations significantly reduced plasma lipids, especially total cholesterol and LDL-cholesterol in humans.

Animal studies have shown that supplementation of garlic in the diet depressed the hepatic activities of lipogenic and cholesterogenic enzymes.” Subjects with cardiovascular disease have shown positive results with as little as 1g of garlic per day. There has been a reduction in clots, tumours, and other cell degeneration.

The property of garlic, rich in antioxidants, fights the free radicals that promote cancer in human and animal subjects. By helping to remove these toxins, the body is less susceptible to cell damage.

Prevent Cancer: Cancer is the leading disease in Africa. Studies have shown that ingesting 5 grams of garlic every day blocks the excretion of nitric oxide, an enzyme that helps retardthe growth of cancer cells. One study claims: “Preclinical models provide rather compelling evidence that garlic and its associated components can lower the incidence of breast, colon, skin, uterine, oesophagus, and lung cancers. Suppression of nitrosamine formation continues to surface as one of the most likely mechanisms by which garlic retards cancer.” Evidence also supports garlic’s ability to inhibit tumours and other agents responsible for causing cancer. “Many studies have been conducted that show that garlic also provides various anti-tumour effects.

In rodents, garlic and its constituents have been reported to inhibit the development of chemically induced tumours in the liver, colon, prostate, mammary gland, oesophagus, lung, skin, and stomach.

This research has also included tumour cell growth inhibition and chemopreventive effects. The National Cancer Institute stated: “Several population studies show an association between increased intake of garlic and reduced risk of certain cancers, including cancers of the stomach, colon, oesophagus, pancreas, and breast.” 

Boosting Immune System: Consuming garlic is one way to give your immune system an extra boost. With high levels of antioxidants, garlic helps eliminate free radicals and sickness-causing toxins.

A study reported that doubling the garlic dosage reduced sick days by an additional 61%.

If you want to avoid getting sick or decrease the severity of your sickness, add garlic to your diet to fight the common cold or winter flu.

 During World War II, garlic was also employed to fight gangrene.

The boost in the immune system fights off infection, and one method used was making garlic tea by steeping chopped garlic in hot water. 

Reduced High Blood Pressure: Garlic has received much praise and recognition for its role in treating and preventing heart-related disease. Garlic consumption has been shown in scientific studies to lower blood pressure.

“Several clinical studies, beginning in 1979 until 2013, have shown that garlic reduced blood pressure in more than 80% of patients suffering from high blood pressure.” An investigation of the effects of garlic on 47 hypertensive patients found that garlic reduced blood pressure by 12 mmHg.

One of the benefits of garlic is that it is natural and does not have the adverse effects that other medicines can have on your body. As cardiovascular disease kills hundreds of thousands of people every year, this is a very inexpensive addition to your diet that may help with hypertension.

If you feel compelled to eat meat and fat-heavy or fried foods, adding garlic to the dish will at least work against some of the low-density fats you are adding to your body.

Anti-Microbial Properties: For centuries, garlic has been cited as a helpful agent in the fight against infectious diseases. Allicin, the active antibacterial compound in garlic, alters bacteria’s ability to reproduce and prevents them from spreading.

One way to prevent E. coli in your cooking is to use raw garlic as a rub for all meats—the powerful antibiotic properties of garlic will kill those germs. The same can be done with salads – using raw garlic in dressings may save you from spoiled spinach or lettuce.

Antiplaque Effect: Garlic has also shown strong evidence of fighting human dental plaque microbiota. It acts similarly to the pharmaceutical ciprofloxacin (used to treat infections of the mouth).

 “Several studies have shown that the extract was effective against a host of protozoa, including Candida albicans, the main plaque agent in the mouth and yeast infection-causing bacteria, and many other bacteria.”

Garlic is an excellent alternative to heavy antibiotics, which can weaken the immune system and leave patients open to other infections and bacteria. 

 Antioxidants: Antioxidants work against the free radicals that retard cells and cause ageing in the body. Toxin build-up directly influences diseases such as cardiovascular, degenerative, and cancer. Aged garlic extract (AGE) is renowned for preventing cell oxidation, which can make cells harmful. “AGE protects DNA against free radical–mediated damage and mutations, inhibits multistep carcinogenesis and defends against ionising radiation and UV-induced damage, including protection against some forms of UV-induced immunosuppression.”

As a result, aged garlic extract helps protect the brain from memory loss, loss of motor and neuronal control, and supports longevity.

The higher the AGE dosage, the more antioxidants the body receives, thereby diminishing stress. This works to stop degenerative diseases such as Alzheimer’s, high blood pressure, and cancer. 

Proven Detoxifying Food: Garlic contains sulfur, which gives it its unique smell. Besides being high in antioxidants, garlic has been shown to help the body eliminate toxic metals (in addition to free radicals).

The Sulphur-containing compound in garlic helps protect the body against metal. Allicin and selenium both help protect the liver from free radicals, reducing stress on the organ. 

Suitable for Cognitive Brain Functions and Memory: Garlic consumption is directly associated with increased serotonin levels and enhanced memory function.

Promotes Weight Control: In addition to lowering blood pressure, allicin has been linked to reducing insulin and triglyceride levels.

Garlic has reduced insulin spikes and improved sugar metabolism in laboratory animals on a high-sugar diet, and even in those that showed signs of diabetes. The American Journal of Hypertension conducted one study in which animals with high insulin levels, high blood pressure, and high triglycerides were given allicin.

The animals that received garlic showed a slight weight decrease, while the control group showed a slight weight gain.

As a result, garlic may reduce weight gain or help to stabilise sugar levels in diabetic patients.

 Culinary Addition: Garlic is an excellent addition to meals. As an ingredient, garlic has a very low calorie content and many benefits. The average garlic serving size is about 1 to 3 cloves; this amount has about 12 calories (about 4 calories per clove). In larger quantities, 100g of garlic is rich in C and B vitamins, as well as minerals such as iron, calcium, zinc, phosphorus, and manganese.

It also has about 2g of fibre, which is excellent for digestion. It is a good addition to savoury meals. Garlic works well as a condiment for stocks, soups, and sauces.

Note: It is important to remember that allicin, the active compound, forms when garlic is raw and crushed. The health benefits are diminished when it is cooked—allicin loses its healing properties when heated above 140 degrees.

If you do add garlic to your cooking while seeking some of its benefits, it’s best crushed or sliced and left exposed to the air for at least 10 minutes before being added to your food.

To maximise the health benefits, crush the garlic at room temperature and let it sit for about 15 minutes, which triggers an enzyme reaction that increases the levels of healthy compounds in garlic.