Used for centuries as a flavoring ingredient in food, garlic is believed to carry many beneficial effects.
Garlic is an excellent source of vitamin B6, vitamin C and manganese. Garlic has anti-inflammatory, anti-bacteria, anti-oxidant and antiviral properties.
Garlic is the richest source of selenium among the edible plants, but because it is eaten in such small quantities, its selenium contribution to the diet is minimal.
Routinely eating garlic has an effect on the lining of the blood vessel walls which causes them to relax; thus helping to reduce the risk of heart attack and stroke.
Garlic glycosides and lower blood pressure and can decrease blood lipids and thus may be good prevention for arteriosclerosis.
According to the Commission E, German’s regulatory agency for herbs, all forms of garlic - including fresh, powdered, oil and aged extract – act similarly in reducing cholesterol synthesis and platelet aggregation and all exhibit anti-bacterial, anti-fungal and anti-viral action in both laboratory and animal studies.
The essential oil of garlic is the sulfur rich allicin or allyl, which is found in the onion family and is the cause of garlic’s pungent odor.
Allicin is only formed when the garlic is crushed. Cooking and heating destroys the necessary enzymes for the formation of allicin.
Garlic is also a good source of nutrients as saponins, polyphenols, selenium, arginine and vitamin C.
Garlic beneficial effects
