Raw Garlic's Effect On The Body

Since Egyptian times, garlic has been consumed and used for medicinal purposes. Gravediggers in 18th-century France added crushed garlic to their wine believing it would ward off plague. During the First and Second World Wars, soldiers ate garlic to reduce the risk of developing gangrene. Today, garlic shows promise in the prevention of disease, including various forms of cancer and cardiovascular disease.

Identification

The bulb-shaped Allium sativum, commonly called garlic, is closely related to onion, shallot, leek, chive and rakkyo. Garlic bulbs consist of numerous fleshy sections called cloves. When garlic cloves are chopped, they form sulfur compounds derived from allicin. This gives garlic its distinctive odor and flavor. Allicin has anti-fungal properties, which, according to University of Maryland Medical Center, might be primarily responsible for garlic's healthful benefits. The leaves and flowers of the garlic plant are also edible.

Nutrition

Garlic is rich in nutrients and antioxidants. One clove of garlic contains 4 calories and has 5 mg of calcium and phosphorus, 1 mg of magnesium and vitamin C and 12 mg of potassium. Garlic also supplies iron, selenium and many B vitamins. With only .01 g of total fat per clove, garlic contains 0.1 g of fiber and 1 g of carbohydrates, according to US Department of Agriculture National Nutrient Database. Allicin in raw garlic has antifungal properties when cut. As a defense mechanism against insects and fungi, garlic produces allicin enzymes when injured. The World Health Organization recommends 2 to 5 g of fresh garlic daily for adults, which is equal to about one clove containing 2 to 5 mg of allicin, according to National Cancer Institute.

Cancer

Eating fresh, raw garlic may reduce your risk of developing cancer. Garlic supplements do not offer the same benefit, according to a study publish in the "Journal of Nutrition" in 2001. In the trial, the University of North Carolina at Chapel Hill investigated the anticarcinogenic effect of garlic consumption relating to cancers of the colon, head and neck, stomach, lung, breast and prostate. The researchers concluded that the results "suggest a protective effect of high intake of raw and/or cooked garlic."

Atherosclerosis

With age, arteries lose the ability to stretch and flex, which can lead to atherosclerosis, or hardening of the arteries. Eating garlic may reduce this effect. A review of garlic's role in the development of atherosclerosis was conducted at the Department of Biochemistry in Ankara, Turkey. The abstract, published in the June 2002 edition of "Nutrition, Metabolism and Cardiovascular Diseases," reports that garlic contributes to the prevention and regression of atherosclerosis by its ability to reduce plaque in the aortic tissue of rabbits. The researchers speculated that garlic has a positive effect on atherosclerosis-related diseases due to its antioxidant properties.

Safety

Garlic occasionally causes stomach problems or allergies, in addition to contributing to strong breath and body odor. Symptoms can include heartburn, nausea, vomiting and diarrhea. If you take medications, consult your doctor before eating garlic because of its inhibiting effect on HIV drugs, blood thinners, medications that are broken down or changed by the liver, heart medications or cancer prescriptions. Because garlic acts as a blood thinner, pregnant women or anyone undergoing surgery should avoid it. If taking birth-control pills, use caution because garlic can increase the breakdown of estrogen and make your pills less effective.