The Goodness of Garlic

Enlarge Image Image Gallery Fresh garlic is known for myriad health benefits, including antioxidant protection and antibacterial, anti-carcinogenic, anti-coagulant, antifungal and antiviral properties. Joe Coca

Garlic (Allium sativum) has long been used as a folk remedy for colds, coughs and flu, to repel insects and ward off the plague, as an antidote for poison and as a disinfectant. The antiseptic and digestive properties of garlic have been studied and well documented in the 20th century, and garlic faces a great future in the 21st century.

According to recently published figures in the September 2003 issue of Chemical and Engineering News, garlic closely follows echinacea as a top seller for herbal medicines in the United States.

James Duke, Ph.D., is an ethnobotanist with more than 30 years of experience working with medicinal herbs and is an Herbs for Health editorial adviser. On Duke’s list of the top five herbs for all ailments, garlic is at the top — Duke indicates 65 uses: for minor irritations such as dandruff, flatulence and insect bites; ailments like arthritis, ringworm and tumors; and serious conditions such as arteriosclerosis, cancer and gangrene. Although I’ve heard of using garlic to stave off vampires, Duke, who frequently travels in Central and South America, is the only person I know who uses garlic to repel vampire bats from biting his toes!

A Bevy of Benefits

Fresh garlic is known for its antioxidant protection and its antibacterial, anti-carcinogenic, anti-coagulant, antifungal and antiviral properties, to name just a few. Its warming, pungent flavor makes it a stimulant to the immune system. Garlic lowers fever by promoting sweating and helps to eliminate toxins from the body.

The herb also is used to elevate good HDL cholesterol and for lowering bad LDL cholesterol and blood pressure. It’s helpful for heart disease and in treating cancer, flu and colds, sore throats, earaches, intestinal bugs, viral infections and much more.

Raw garlic rates the best medicinally because it contains the highest content of active ingredients. Once garlic is cooked, its chemistry changes and it offers other benefits that differ from the fresh.

Garlic is safe for most people, but consult your health-care provider before using it if you take blood-thinning medications or have a sensitive stomach.

How Garlic Works

When garlic is cut or crushed, a sulfur-containing compound called alliin comes into contact with an enzyme called alliinase. Alliinase breaks down alliin to allicin, a sulfinic acid that’s responsible for garlic’s pungent odor.

Allicin is considered one of the most important biologically active compounds in raw garlic. It’s believed to be the source of garlic’s antibacterial, antifungal, anti-inflammatory and antiviral activities. And as allicin sits, it changes into other chemical compounds, mostly diallyl disulphide, which is attributed to lowering cholesterol.