Raw garlic is not necessarily more beneficial than cooked or processed garlic. According to the American Heart Association, more studies are needed to identify the exact active constituents responsible for garlic's health benefits. Until scientists have investigated these compounds and their ability to survive the cooking process, it is unclear if raw garlic offers fewer or more health benefits than cooked garlic. Consult your health-care provider before including large amounts of garlic in your daily diet. A qualified dietitian or physician can advise you about the possible benefits and risks associated with garlic cloves.
Cold Prevention
Garlic may help to defend against upper-respiratory infections such as the common cold, according to the National Institutes of Health (NIH). The University of Maryland Medical Center (UMMC) reports that raw garlic contains high concentrations of allicin, a sulfur-based compound with antibacterial and antiviral properties. The UMMC acknowledges evidence supporting the use of garlic as a preventative and treatment option for the common cold. People taking garlic supplements experience fewer colds and shorter-duration infections during cold season.
Cholesterol Support
Compounds in garlic can help to reduce total and LDL, or "bad," cholesterol, according to the UMMC. And garlic may help to raise HDL, or "good," cholesterol, leading to a reduced risk of more serious forms of heart disease. The NIH notes garlic's potential as a treatment for atherosclerosis, or hardening of the arteries--a condition caused by excessive cholesterol plaque in the arteries of the heart. These findings are encouraging, but it is important to follow your health-care provider's recommendations for the treatment of high cholesterol. Do not stop taking any medication without consulting your physician.
Antioxidant Protection
Antioxidants are molecules that defend the body against the damages associated with free radicals--reactive oxygen molecules produced after exposure to sunlight, radiation, pollution, stress and cigarette smoke. According to the UMMC, raw garlic is an excellent source of naturally occurring antioxidants; it may help to block some of the damage associated with free radicals. People taking raw garlic may be less likely to experience the forms of cellular damage associated with free radical exposure.
Cancer Prevention
People who eat large amounts of raw garlic are less likely to develop several forms of cancer, according to the UMMC. Raw garlic can reduce the risk of stomach cancer, colorectal cancer, throat cancer, breast cancer and prostate cancer. It is unclear if other members of the garlic family, such as onion and shallot, offer similar benefits. Garlic cannot replace the role of a healthy diet and smoke-free lifestyle for cancer prevention.
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