What is garlic?

Garlic is a perennial herb with flat, fleshy greyish leaves and a bulb, composed of typical garlic cloves. In mid-summer the garlic plant forms rounded white to pink coloured flower heads. These flowers grow at the end of a round stalk rising direct from the bulb. The flowers are grouped together in a globular head with an enclosing leaf or spathae.

Parts used

Phytochemicals

These are typical phytochemicals found in garlic:

garlic contains flavonoids and sulphur-containing compounds:

diallyl sulphate,
alliin,
ajoene,
allicin.

Benefits of garlic

Garlic is used to lower cholesterol and blood lipids and to protect blood vessels. Raw garlic is also used for its anti-bacterial and anti-viral properties.

Anti-bacterial and anti-virus

Fresh garlic is an effective remedy against infections. When raw garlic is crushed a strong oxidant allicin is formed which has strong antibiotic property.

Heart disease

Garlic helps to reduces blood pressure and reduce blood lipid levels. Garlic improves the elasticity of blood vessels and increasing blood circulation, relieving cramps and circulatory disorders. Allicin and ajoene help to prevent the aggregation of platelets, thereby reducing the risk of strokes but prolonging the bleeding and clotting times of wounds.

Anti-inflammatory

Many scientific studies have shown fresh garlic and garlic powder have anti-inflammatory action. This action is related to the sulphur compounds in garlic.

Other facts

Garlic originates from the Middle East and central Asia, but is now grown worldwide. Garlic is not only used for its medicinal properties but also for its culinary properties. Sulphur-containing phytochemicals such as allicin are responsible for the health effects of garlic but they are also the source for the typical garlic smell. Garlic supplements without the typical garlic smell are therefore of questionable value.

Other names

Research Reviews

• Intake of Garlic and its Bioactive Components


• Garlic (Allium sativum L.) modulates cytokine expression in lipopolysaccharide-activated human blood thereby inhibiting NF-kappaB activity.


• The influence of heating on the anticancer properties of garlic.


• Pharmacologic activities of aged garlic extract in comparison with other garlic preparations.