According to the American Heart Association, no studies have explicitly proven that garlic's benefits vary depending upon its preparation. There is no reliable evidence to suggest that raw garlic is any healthier or more beneficial than cooked garlic. However, in theory, raw garlic may contain higher quantities of the antioxidant and immune-supporting compounds found in the plant. If you are interested in the health benefits of garlic, consult your health care provider or a registered dietician about the possible benefits and risks of eating raw garlic on an ongoing basis.
Cancer Prevention
According to the University of Maryland Medical Center, raw garlic appears to reduce the incidence of several types of cancer. People who consume large amounts of raw or cooked garlic tend to experience lower rates of stomach cancer and colorectal cancer. Additionally, the pungent-smelling sulfur compounds found in raw garlic may defend against prostate cancer, breast cancer and laryngeal cancer. While the UMMC regards these findings as "promising," the organization notes that studies haven't yet identified the compounds responsible for garlic's cancer-inhibiting properties. It is unclear if raw garlic is more beneficial than cooked garlic, and scientists have not yet investigated the effects of related plants, such as onions, shallots and leeks.
Heart Disease Prevention
Raw garlic can prevent several cardiovascular conditions, including high cholesterol, hardening of the arteries and hypertension. The UMMC reports that garlic can reduce total and LDL cholesterol levels while also raising levels of HDL, or "good," cholesterol. The UMMC also reports that garlic can hinder the clumping of platelets in the blood, a risk factor for heart attack and stroke. People who eat garlic or take garlic supplements experience improvements in blood pressure and levels of the heart disease markers homocysteine and C-reactive protein. The American Heart Association acknowledges these findings as "promising" but "modest," noting a lack of conclusively supportive evidence. Do not stop taking medication for heart disease unless your health care provider instructs otherwise.
Antioxidant Protection
Garlic possesses powerful antioxidant properties, according to the UMMC. Antioxidants, such as those found in garlic, help to protect healthy cells from the damages associated with free radicals, dangerous oxygen molecules produced within the body after exposure to air pollution, cigarette smoke, radiation and sunlight. Garlic's antioxidant properties may explain some of its cancer-preventing properties, since antioxidants can help to prevent the forms of cellular damage associated with cancer development. Additionally, antioxidants such as garlic can block free radical damage to LDL cholesterol, a major risk factor for more serious forms of heart disease. It remains unclear if raw garlic offers greater antioxidant protection than its heat-treated counterparts.
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