garlic

Garlic (Allium sativum) is a plant in the Allium family widely used as a culinary ingredient and traditional remedy. Its medicinal properties are primarily attributed to sulfur-containing compounds such as allicin (formed when fresh cloves are crushed or chopped), diallyl disulfide, and S-allyl cysteine. These compounds have demonstrated antioxidant, anti-inflammatory, antimicrobial (antibacterial and antifungal), antihypertensive, lipid-lowering, antidiabetic, hepatoprotective (liver-protecting), and possible neuroprotective effects. Garlic may help lower blood pressure and cholesterol levels modestly; support immune function; reduce the severity of colds; improve some markers of liver health; provide mild benefits for osteoarthritis symptoms; act as an antioxidant to protect against oxidative stress; and may play a role in detoxifying heavy metals from the body. While animal studies suggest additional benefits such as improved exercise performance or bone health via estrogenic effects in postmenopausal women, human evidence is less conclusive[1][2][3][5][6].

Brand names

KyolicGarliqueGarlicin

Other names

Allium sativumaged garlic extractblack garlicraw garlic