Garlic contains compounds like allicin, sulfur-containing compounds, and antioxidants that help combat oxidative stress in the body. These compounds protect against cell damage caused by free radicals, potentially reducing the risk of chronic diseases.
Garlic has immune-boosting properties and is believed to help prevent and reduce the severity of common illnesses like colds and flu due to its antibacterial and antiviral properties.
Garlic is associated with various cardiovascular benefits. It may help lower blood pressure by promoting blood vessel dilation and improving blood flow. Additionally, garlic may reduce cholesterol levels and inhibit platelet aggregation, potentially lowering the risk of heart disease and stroke.
The active compounds in garlic have natural antibacterial, antifungal, and antiviral properties. This may help combat various infections caused by bacteria, viruses, and fungi.
Regular consumption of garlic has been linked to a reduction in total cholesterol and "bad" LDL cholesterol levels while potentially increasing "good" HDL cholesterol levels, contributing to better heart health.
Garlic contains anti-inflammatory compounds that may help reduce inflammation in the body. Chronic inflammation is linked to various diseases, and consuming garlic may help mitigate this risk.
Garlic supports the body's detoxification processes by enhancing the production of liver enzymes responsible for detoxifying harmful substances and protecting the liver from damage.
Some studies suggest that the compounds in garlic may have anti-cancer effects, potentially reducing the risk of certain cancers, especially those affecting the digestive system, such as stomach and colorectal cancers.