Garlic is one of the oldest cultivated plants in the world and is a hardy perennial plant belonging to the Liliaceae family . Other members of this family include onions, leeks, chives and shallots. They are distinguished by their pungent aroma and distinctive flavor.
The bulb is the most commonly used part of the garlic plant and is typically made up of eight to 20 individual teardrop-shaped cloves enclosed in a white, parchment-like skin.
1. Contains compounds with medicinal properties
Much of garlic’s therapeutic fame is due to an active compound called allicin. This sulfur-containing compound gives garlic its pungent odor and distinctive taste.
Luckily for us cooks, the act of chopping or crushing stimulates allicin production. But it’s thought that applying heat may inhibit some of the perceived medicinal properties, making it best to add garlic late in the cooking process.
2. May reduce the risk of heart attacks
Much research has focused on garlic’s potential to reduce the risk of heart disease and help manage cholesterol levels. Several studies suggest that garlic makes platelets (the cells involved in blood clotting) less likely to clump together and build up on artery walls; this means that garlic acts as a blood thinner and thus reduces the risk of heart attacks.
Garlic can also lower blood pressure due to its ability to widen blood vessels, allowing blood to flow more freely.
3. May have anticancer properties
The sulfur compounds in garlic have been studied for their ability to inhibit cancer cells and block tumors. That said, much of the evidence for garlic in relation to colon, prostate, esophageal, and kidney cancer is observational, with only small numbers of subjects included in the studies. As a result, the effect of garlic on cancer remains uncertain and further studies are needed.
4. Has antimicrobial and antifungal properties
Garlic has long been used as an anti-infective against viruses, bacteria, and fungi. It has been called “Russian penicillin” to denote its antibacterial properties, which are again attributed to the compound allicin. Some skin conditions, such as warts and insect bites, may also respond to garlic oil or a crushed raw garlic clove.
5. May promote bone health
Animal studies suggest that garlic may minimize bone loss by increasing estrogen levels in female rodents. A study in postmenopausal women found a similar effect when a daily dose of dry garlic extract (equivalent to 2 g of raw garlic) was consumed.
Studies also suggest that consuming garlic may relieve inflammatory symptoms of osteoarthritis.