The benefits of garlic have been known across civilisations and are still being discovered as part of modern research into a series of health conditions

Is garlic an everyday superfood?

GARLIC is a perennial that originally came from central Asia, and is now grown throughout the world. It can grow 2ft high or more and the compound bulb, the part used for medicine, is made up of 4-20 cloves.

Garlic forms part of the lily family (alliums) and it is one of the most valuable foods on the planet. It has been used since biblical times, and is mentioned in the records of ancient Hebrews, Greeks, Babylonians, Romans and Egyptians. The builders of the pyramids supposedly ate garlic daily to give them endurance and strength.

Garlic contains an amino acid derivative, alliin. When garlic is consumed, the enzyme alliinase, which converts alliin into allicin is released. Allicin also has an antibiotic effect estimated to be equivalent to one per cent of that of penicillin.

Pasteur noted garlic’s antibacterial property, and it was used as an antiseptic to treat wounds and infections and to prevent gangrene during the World Wars.

Garlic was introduced into various regions throughout the globe by migrating cultural tribes and explorers.

Throughout the millennia, garlic has been a beloved plant in many cultures for both its culinary and medicinal properties.

Over the last few years it has gained popularity since researchers have been scientifically validating its numerous health benefits.

This research is particularly focussed on cardiac health, reducing cholesterol and triglycerides, protecting the lining of blood vessels from oxidative stress that causes inflammation and blockages, and keeping them supple.

There is also research into its efficacy at aiding the prevention of platelets from clumping together to keep a smooth blood flow, which can potentially lead to clots, and by extension helping to maintain normal blood pressure. Garlic also contains many vitamins and minerals including B6, which lowers homocysteine levels (homocysteine damages blood vessels), vitamin C, vitamin E and selenium.

Scientists call garlic a seleniferous plant, which means it takes up selenium from the soil even when soil concentrations do not favour this uptake. Selenium is a crucial cell-protecting antioxidant and it is essential for the immune system.

The World cancer research reviews currently conclude that garlic “probably protects against oesophageal, bowel, pancreatic, prostatic, and stomach cancers with greater reductions showing with higher levels of consumption.”