The use of garlic as a medicinal herb dates back more than 5,000 years, according to Michael Castleman, author of "The New Healing Herbs." Ancient Egyptians used garlic cloves to promote longevity and physical strength. Garlic may also offer antiviral benefits, which may help prevent illnesses such as flu and the common cold. Check with your doctor before using garlic as an antiviral herb.
Allicin
Whole garlic cloves contain two primary chemical compounds, alliin and allinase. Although these chemicals offer little benefit on their own, they combine to form allicin when you chop, crush or bruise garlic cloves. Allicin may help to destroy virus cells, particularly those that cause the flu and the common cold, according to Castleman.
Vitamin C
Three cloves of garlic contain about 2.8 mg of vitamin C, or about 4 percent of the recommended daily intake for nonsmokers, according to the USDA National Nutrient Database. Vitamin C is a potent immune system enhancer -- it may stimulate the production of white blood cells that attack and destroy virus cells. Vitamin C may also stimulate the production of interferon, an antiviral substance manufactured by your body.
Uses
Chop or crush whole, fresh garlic cloves just before adding them to entrees or side dishes to activate allicin. Add chopped garlic cloves to curries, stir fry dishes, casseroles and wraps. You can also add fresh garlic to soups and stews such as chili, lentil soup and beef stew. Avoid substituting dried garlic powder, which may not offer the antiviral benefits of fresh garlic.
Considerations
Although garlic may offer antiviral benefits, it may also pose health risks. Allicin may have blood-thinning properties, which may prevent your body from properly producing platelets that clot blood. Consuming garlic cloves may also cause skin rashes, according to Castleman. In rare cases, it may also cause stomach discomfort.
References
- USDA National Nutrient Database
- "The New Healing Herbs"; Michael Castleman; 2010
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