raw garlic

Raw garlic refers to the uncooked bulbs of the plant Allium sativum. Its health effects are primarily due to its sulfur-containing compounds such as alliin, which is converted by the enzyme alliinase into bioactive compounds including allicin when the garlic is crushed or chopped. These compounds are rapidly metabolized and decompose into a complex mixture of other organosulfur chemicals. Raw garlic exhibits antioxidant, anti-inflammatory, antimicrobial, antifungal, antihypertensive, lipid-lowering, antithrombotic, and potential anticancer properties. It has been used in both traditional and modern contexts to address conditions such as hypertension, hyperlipidemia, cardiovascular disease, some cancers (e.g., colon, breast, stomach), infections, and as an immune system modulator. Most clinical gains have been seen in improved blood lipid profiles, blood pressure reduction, and enhanced fibrinolytic and antioxidant enzyme activity. The biological activity is strongest in raw preparations, as heat deactivates key enzymes and cooking reduces potency. No single developer or manufacturer, as it is a natural food and supplement.

Other names

garlicfresh garlicAllium sativum (raw)