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Ripe and raw garlic and garlic oil in glass of bottle on wooden table with burlap sack, alternative medicine, organic cleaner. Garlics background

This sort of supplement doesn’t contain allicin, but it does retain the medical properties of garlic. Many of the studies demonstrating benefits against colds and the flu utilized aged garlic extract Garlic Contains Compounds With Potent Medicinal Properties, garlic is a plant from the Allium (onion) family, it’s closely associated with onions, shallots and leeks.

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Each section of a garlic bulb is known as a clove. There are approximately 10-20 cloves in one bulb, give or take. Garlic grows in many areas of the world and is a popular ingredient in cooking because of the strong smell and delicious taste. However, throughout history, the principal use of garlic has been for its own health and medicinal properties. Its usage was well documented by several big cultures, such as the Egyptians, Babylonians, Greeks, Romans and Chinese.

Scientists now know that a large part of its health benefits result from sulfur compounds formed when a garlic clove is chopped, crushed or chewed. Perhaps the most famous of these is called allicin, however, allicin is an unstable compound that’s only temporarily within fresh garlic after it has been cut or crushed. Other chemicals that may play a part in garlic’s health benefits include diallyl disulfide and s-allyl cysteine.

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The sulfur compounds from garlic enter the body from the digestive tract and traveling all around the body, where it exerts its powerful biological effects. Summary Garlic is a plant from the onion family that’s grown for its distinctive flavor and health benefits. It contains sulfur compounds, which are thought to bring some of their health advantages. Garlic May Improve Bone Health No human studies have quantified the effects of garlic on bone loss. Foods such as onions and garlic may also have beneficial effects on osteoarthritis.

Garlic appears to have some advantages for bone health by increasing estrogen levels in females, but more human studies are required. There’s nothing like a little garlic to shake a stir-fry, roast chicken, or pasta dish, but for centuries it was purported to add some oomph to your health, too. Ancient civilizations used garlic to treat asthma, gastrointestinal disorders, cardiovascular disease, infections, respiratory disorders, tumors, and even intestinal worms.


Today, claims for the health benefits of garlic include lower blood pressure and cholesterol, an anti-inflammatory impact, a reduced risk of cancer, and a stronger immune system. While a number of these claims are overblown, there’s evidence of several health benefits. Here’s what you need to know about this pungent allium, and the best way to reap its benefits. What Makes Garlic Special Garlic’s odoriferous taste comes from sulfur compounds produced from allicin, an active ingredient formerly regarded as responsible for the health benefits of garlic.

But it’s as many as 40 other chemicals, and”any number or combination of these may cause its healthfulness,” states Matthew Budoff, M.D., a professor of medicine at the Los Angeles Biomedical Research Institute who studies the effects of garlic on cardiovascular health. Most of the research on the health benefits of garlic used garlic supplements since they provide a consistent dose, even although others used garlic powder, garlic oil, and a Japanese way of preparing garlic which entailed kneading and pulverizing crushed garlic together with egg yolk.

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Budoff says the most powerful evidence for the health claims indicates that garlic can help the heart, together with information general showing about a 10 percent decrease in cholesterol and a three to eight point fall in blood pressure. More on Healthy Foods Are Bananas Good for You? 5 Vegetables That Are Healthier Cooked Are Carrots Good for You? Are Cruciferous Vegetables Healthier Than Other Ones? A review of research published in the journal Neurological Research in March, for example, concluded that garlic and a number of its various preparations (for example, garlic powder or infusion ) could be a valuable side therapy for those being treated for cardiovascular disease, high blood pressure, and diabetesand possibly may even lower the risk of heart attack and stroke.

Another study published in 2017 involving an investigation of nine clinical trials with a total of 768 patients with type 2 diabetes found that people who took 50 to 1,500 milligrams of a garlic supplement every day for a couple of months had significant reductions in their fasting blood sugar levels. And in a previous, smaller study of 55 individuals with metabolic syndrome-a set of risk factors, such as excessive stomach fat or high blood pressure, that increase the risk of heart disease-published from the Journal of Nutrition, Budoff and his colleagues found that people who took a daily garlic supplement for a year had diminished plaque buildup from coronary artery disease compared to those who took a placebo.

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A Hint of Caution but a lot of studies demonstrating that a cardiovascular benefit, though strict, are small, and not every research indicates that garlic is beneficial. There has been concern that garlic supplements may be harmful for some people with heart disease. A research review published in the Journal of the American College of Cardiology found that garlic (along with green tea, ginkgo, ginseng, and hawthorn) can interfere with the effectiveness of some heart drugs or increase their side effects.

For instance, too much garlic may pose a bleeding risk for those on anticoagulants like warfarin (Coumadin, Panwarfin) or a prescribed aspirin program. It may also make a few other medication less effective, such as saquinavir, a medication used to treat HIV disease, according to the National Institutes of Health. The authors of this review also noted that garlic (and other herbal supplements) has “limited evidence of benefit,” meaning it may help but more study is necessary.


The study is even poorer for garlic’s ability to fight bacteria, ward off colds, boost the immune system, or decrease the risk of certain cancers, such as stomach or colon cancer. Budoff at the Los Angeles Biomedical Research Institute. Garlic on Your Dinner Perhaps for these reasons, experts say the best way to get your garlic is by the fresh clove, even though there may be a few “side effects” from eating it fresh.

Garlic breath is most likely the worst of it, but some people do suffer from indigestion after eating garlic. A less stinky and easier-on-the-stomach alternative could be black garlic, which can be”aged” under extreme heat and humidity for 10 days, turning the bulbs black and supposedly providing the allium a sweeter, more sour flavor using a jelly-like consistency. This aging process rids the garlic of its pungent, irritating properties, but the benefits remain. Though garlic can keep for months, he says it is ideal to consume it within a week. Store it right. Keep garlic in a cool, dark place with good ventilation to keep it from getting moldy or from sprouting. Chop it to your health.


Chopping, slicing, or smashing garlic activates an enzyme reaction which increases its healthy compounds. Heat prevents this response, so let garlic sit on the cutting board for at least 10 minutes prior to cooking. Minimize garlic breath. The odor of garlic can remain on your breath and be excreted by the lungs for a day or two after you eat it. A study published in the Journal of Food Science in 2016 indicates that munching on raw mint leaves, apples, or lettuce following a garlicky meal can help by neutralizing the sulfur compounds in garlic accountable for its odor.