Garlic offers a wide range of health benefits supported by scientific research: Cardiovascular Health
- Garlic consumption can reduce blood pressure, total cholesterol, low-density lipoprotein (LDL), and other risk factors linked to cardiovascular diseases
- It helps dilate blood vessels, improving circulation and lowering heart pressure
- Garlic acts as a natural anticoagulant by reducing platelet aggregation, which may lower the risk of heart attacks
Metabolic and Blood Sugar Regulation
- Garlic has been shown to improve insulin resistance and reduce fasting blood glucose levels, which benefits people with or at risk of diabetes
- It may help reduce triglycerides and increase high-density lipoprotein (HDL) cholesterol
Immune System Support and Infection Prevention
- Garlic has antiviral, antibacterial, and antifungal properties, attributed largely to the compound allicin
- It may help prevent and reduce the severity and duration of common colds and flu
Cancer Prevention
- Observational studies suggest garlic consumption is associated with a lower risk of several cancers, including liver, esophageal, lung, stomach, colon, and prostate cancers
- Sulfur-containing compounds in garlic may inhibit cancer cell growth and tumor development, though more research is needed
Anti-Inflammatory and Antioxidant Effects
- Garlic’s bioactive compounds have antioxidant and anti-inflammatory properties that contribute to its disease-preventing effects
Bone and Joint Health
- Some evidence indicates garlic may help minimize bone loss and relieve inflammatory symptoms of arthritis
Cognitive Protection
- Garlic contains compounds that may protect against age-related cognitive decline and neurodegenerative diseases such as Alzheimer’s and dementia
Nutritional Value
- Garlic is low in calories but rich in nutrients like vitamin C, vitamin B6, manganese, selenium, and fiber
In summary, garlic supports heart health, metabolic function, immune defense, cancer risk reduction, bone and joint health, and cognitive function, largely due to its sulfur compounds like allicin and its antioxidant properties
