Garlic, not typically eaten like other vegetables, such as green beans, is mostly used in various dishes for its pungent and distinctive flavor and aroma. Garlic also offers many health benefits. It is nutrient-rich, high in vitamins and minerals. In addition, garlic contains special chemicals that contribute to heart health, offer antibacterial and antiviral properties and reduce the risk of developing certain types of cancers.
Heart Health
Garlic is beneficial for heart health and circulation. It contains various sulfur compounds, such as diallyl disulfide (DADS), which, like omega-3 fatty acids, help smooth blood flow by keeping platelets from sticking together, forming plaque and adhering to artery walls. DADS also relaxes and enlarges blood vessels, which contributes to lower blood pressure and improved circulation throughout the body. Garlic lowers cholesterol levels and fats in the bloodstream (known as triglycerides). The actions of the beneficial compounds in garlic occur in the liver, the primary location for cholesterol production. Garlic extract lowers the amount of cholesterol produced by the liver. As little as 1/2 of a clove daily offers some benefits.
Anti-inflammatory, Antibacterial and Antiviral Activity
Allicin is one of the sulfur compounds in garlic responsible for its odor. Allicin is a powerful antibacterial and antiviral agent that, along with vitamin C, helps kill harmful germs. This is especially important now that antibiotic resistance is an issue. Allicin is effective against common infections, such as colds and stomach viruses, ear and throat infections in children and more serious pathogenic microbes, such as tuberculosis. Both garlic and onions contain compounds that inhibit lipoxygenase and cyclooxygenase (enzymes that generate the body's inflammatory response), thus reducing inflammation significantly.
Protection Against Cancer
The compounds in garlic, such as DADS, help block cancer in several ways. They prevent cellular changes that may lead to tumor development, inhibit tumor growth, and/or kill precancerous cells directly. DADS actually interferes with the ability of cancer cells to multiply and divide, thus reducing their numbers significantly. Another potent substance in garlic known as diallyl trisulfide (DATS) is known for its potent ability to kill lung cancer cells. It works in much the same way as chemotherapy drugs but is much less toxic to healthy cells.
Nitrites, found in cured meats as well as everyday pollutants, are harmful because they transform themselves into nitrosamines, which may trigger cancerous changes in cells. The substances found in garlic help prevent this transformation. Garlic reduced the risk of developing all types of cancer, especially cancer of the oral cavity and pharynx, as well as esophageal and laryngeal cancer. Crushed raw garlic offers the most allicin, DADS and DATS, but all forms of garlic contain important healing compounds.
References
- Life Science; Effects of garlic extract consumption on plasma and erythrocyte antioxidant parameters in atherosclerotic patients; I Durak, B Aytac, Y Atmaca, et al.; Sep 2004
- Nutrition; Antibacterial activity of vegetables and juices; YL Lee, T Cesario, Y Wang, E Shanbrom and L Thrupp; Nov - Dec 2003
- American Journal of Clinical Nutrition; Onion and garlic use and human cancer; C Galeone, C Pelucchi, F Levi, et al.; Nov 2006
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