One of the main compounds found in garlic is allicin. Allicin is produced when the garlic clove is chopped or crushed - it also gives garlic its strong smell. Allicin has been found to reduce inflammation and has antimicrobial properties. Unfortunately its destroyed when heated - so to get the full benefits from garlic we need to eat it raw and ideally leave it to rest for 10-15minutes or so after chopping/crushing.
Studies have been done over the years on the effects of garlic when it comes to helping to prevent certain types of cancers. The results of the studies have shown that increasing your intake of raw garlic may help reduce the risk of these types of cancer.
Regular consumption of garlic has shown to work as a preventative and treatment for many cardiovascular diseases.It has been shown to remove plaque build up in arteries in the early stages of heart disease. Garlic has additionally been shown to help reduce blood pressure - this could be due to garlics ability to relax and dilate the blood vessels which reduces blood pressure.
More on the super hero allicin - allicin has been found to be very effective in killing microorganisms that cause the common cold! Garlic has anti bacterial, antiviral and anti fungal properties, so beneficial for helping to treat other infections too!
Studies have shown garlic may be beneficial in improving health of those with diabetes. Including garlic in your diet regularly can help regulate blood sugar levels and improve circulation.
