Health
Multiple studies in laboratory settings have confirmed that garlic can suppress bacteria, fungi, protozoa, and even some viruses. Studies have also shown that garlic can suppress the growth of bacteria resistant to conventional antibiotics.
The antibiotic and antioxidant compound in garlic is called allicin. It is a sulfur-containing compound made bioavailable when garlic is minced or crushed. Allicin is at its highest levels when garlic is eaten raw (Reuter et al. 1996). While all garlic contains some allicin, the more intense-tasting and spicier varieties tend to have higher allicin levels.
People with elevated blood pressure have used garlic treatments for at least 100 years. Some clinical studies show garlic may also help lower cholesterol, mainly when consumed raw, so allicin is more readily available. Studies have also shown that garlic may reduce the risk of cancer, particularly stomach cancer, and help boost the immune system (Reuter et al. 1996).
To learn more about the benefits of garlic, check out this article by Andrea Stevens, M.S., C.N.S.