Benefits of Garlic

Garlic is a flavorful herb that is used worldwide for both cooking and medicinal purposes. It is a bulb-shaped edible plant that is also called stinking rose. It belongs to the lily family, along with onions, scallions, leeks and chive. Garlic contains a wealth of beneficial compounds, including vitamin C, arginine, selenium, flavonoids and allium. When garlic is chopped or crushed, the sulfur-containing allium breaks down, releasing garlic's distinctive odor. Talk to your doctor about increasing the amount of garlic in your diet for its beneficial effects.

Infections

Garlic has been used for thousands of years, dating back to ancient Egypt, China, Greece and Rome. Garlic is rich in substances having strong antioxidant and antibacterial properties. During the Middle Ages, garlic was found to be effective against the plague. Before the advent of antibiotics, Dr. Albert Schweitzer used garlic successfuly to treat typhus and dysentery. Although not as powerful as antibiotics, altMD states garlic can be used against some microorganisms, including Salmonella, E. coli, H. pylori and Candida. Garlic may be effective against some cold and flu viruses. Rubbing fresh garlic on warts, which are caused by a virus, often works in eradicating them.

Cardiovascular Benefits

Garlic may be effective in decreasing plaque formation in your arteries and lowering blood pressure. Cholesterol plaques lining the arteries are a precursor to developing high blood pressure and heart disease. The University of Maryland Medical Center states taking garlic may help elevate HDL, the "good" cholesterol while lowering total cholesterol and LDL, the "bad" cholesterol responsible for plaque formation. Garlic also inhibits platelets from clumping together, allowing blood to flow more freely and lowering blood pressure. Besides using it fresh, garlic can also be purchased as a dietary supplement. It is available as an oil, extract and powder.

Garlic and Cancer

Several scientific studies of garlic have found it may be effective in reducing the risk of certain cancers. Garlic appears to have some immune-strengthening properties and it also blocks the formation of nitrosamines, which are known carcinogens. In a review of several studies, "The American Journal of Clinical Nutrition" reports that high intake of raw or cooked garlic may be associated with reduced risk of developing colorectal and stomach cancers. Garlic may also help mitigate some of the side effects of chemotherapy, such as loss of appetite and fatigue.

Side Effects and Precautions

Because it is a food source, most people tolerate garlic with few problems. It is listed as Generally Regarded As Safe by the FDA. Side effects are rare and include bad breath, bloating, body odor, stomach upset, headache and fatigue. Because garlic reduces the stickiness of platelets, you should not take garlic if you take blood thinners or have a clotting disorder. Garlic can also decrease the effectiveness of protease inhibitors, a medication used for some with HIV.