Although garlic is believed to have health-promoting benefits, many of the claimed benefits are not supported by good scientific studies. This review critically examined current scientific literature concerning claims of cardiovascular benefits from regular consumption of garlic or garlic preparations. The vast majority of recent randomized, placebo-controlled studies do not support a role for garlic in lowering blood lipids. There also is insufficient evidence to support a role in reducing blood pressure. While there have been indications of antiatherosclerotic effects associated with garlic consumption, there are insufficient data in humans. Investigation of antithrombotic effects of garlic consumption appears to hold promise, but too few data exist to draw firm conclusions.

Eat Garlic for 7 Unexpected Health Benefits

Garlic has long been celebrated in the fantasy realm for warding off evil—specifically blood-thirsty vampires. However, in reality, garlic does indeed possess several super powers when it comes to our health. For instance, garlic contains allicin, an organic sulfur compound, which strengthens immunity, improves heart health, lessens inflammation, and even acts as an antibacterial agent to banish bacterial illness and food poisoning.Remember, eating garlic in the raw will warrant the highest benefits. So plug that nose and applaud garlic for these seven unexpected health benefits…

1. Protects the Heart

Many studies draw a link between diets high in garlic and improved cardiovascular health—including lower cholesterol levels, regular blood pressure, and improved artery function. For instance, research conducted by scientists at Emory University School of Medicine, recognize that diallyl trisulfide, an element of garlic oil, is safer and able to protect the heart as reliably as hydrogen sulfide when administered to patients following a heart attack and during cardiac surgery.The study, conducted on lab mice, found that rodents who were administered diallyl sulfide following a heart attack suffered 61-percent less risk of heart damage. A supporting study by the German Commission E (which is similar to the U.S. Food and Drug Administration), notes that red blood cells are able to transform garlic sulfur into hydrogen sulfide gas,which dilates blood vessels to safely regulate blood pressure and lower the chances of developing heart disease.

2. Protects Bones

Findings from a lengthy study conducted jointly by scientists at University of East Anglia and King’s College, both in London, claim that female diets high in allium-rich vegetables, like garlic, suffered reduced risk of osteoarthritis.The study monitored a group of 1000 healthy, twins, and noted that the women who ate allium-rich veggies (i.e., garlic shallots, onions, and leeks) regularly were less likely to develop osteoarthritis. The same study also shows promise for using allium compounds sourced from vegetables to treat osteoarthritis patients.

3. Anti-inflammatory Properties

Did you know that garlic is also a powerful anti-inflammatory? Specifically, garlic oil is noted as a potent treatment for sore muscles and painfully inflamed joints when the oil is massaged directly into the affected area.

Research published in the journal, Food and Chemical Toxicology, outlined the short-term effects of raw garlic extracts for reducing inflammation, due to the pro-inflammatory cytokines in raw garlic. The study showed positive outcomes, but cautions that heating garlic extracts lowered the anti-inflammatory prowess.

4. Banish that Anti-Fungal Itch

Many would never dream of putting raw garlic on a case of athlete’s foot, however, multiple studies claim that among its many benefits, garlic also has anti-fungal properties and is able to banish fungus overgrowth. High in microbial properties, specifically from the compound ajoene (or allium sativum), a raw garlic soak can banish all sorts of fungal infections—from athlete’s foot to candida.According to Dr. Lawrence D. Rosen, chief of pediatric integrative medicine at Hackensack University Medical Center in New Jersey, garlic contains natural anti-fungal benefits that make it a powerful ally in fighting and preventing re-occurrence of all sorts of fungal infections.

5. Lowers Lung Cancer Risk

A group of researchers from Jiangsu Provincial Center for Disease Control and Prevention, in China, have linked diets rich in raw garlic to a reduced risk of lung cancer. The findings, published in the journal Cancer Prevention Research, monitored the dietary habits of 1,424 lung cancer patients and 4,543 healthy adults.The research discovered that those healthy adults who consumed garlic twice per week reduced their lung cancer risk by 44-percent. Further conclusions indicate that raw garlic had a dose-response effect on the patients with lung cancer. This means that garlic may contain chemo-preventive properties and be effective in the future treatment of lung cancer.

6. Protects the Brain

Many people associate fish with smarty pants and brain protection. However, a study from the Medical University of South Carolina (MUSC), suggests that baking that fish with a few cloves of garlic might help destroy brain cancer cells (or glioblastomas, a type of fatal brain tumor) and protect the brain from malignant brain tumors.The MUSC scientists, who eventually published their findings in the journal, Cancer, pinpointed 3 specific organo-sulfur compounds in garlic—known as DAS, DADS and DATS—which had the power to wipe out malignant brain tumor cells in human study participants.

7. Strengthens Immunity

Raw garlic has long been touted as a means to combat the common cold. However, medical doctors at St. Joseph Family Medicine Residency, in Mishawaka, Indiana, found that the regular prophylactic use (or garlic taken as a precautionary method to ward off illness) showed promise when it came to decreasing the frequency of colds in adults.The same study noted that even though garlic was able to prevent reoccurring illness, it was unable to lower the duration of symptoms once a cold struck. A study from researchers at Washington State University, claims that diallyl sulfide, a type of garlic compound, was also effective in reducing cases of intestinal illness and food poisoning caused by Campylobacter bacterium.