Strong flavored, garlic cloves contain many noteworthy phyto-nutrients, minerals, vitamins, and antioxidants that have proven health benefits. Total measured antioxidant strength (ORAC value) is 5346 µmol TE/100 g.
Its bulbs contain organic thio-sulfinite compounds such as diallyl disulfide, diallyl trisulfide and allyl propyl disulfide. Upon disruption of bulb (while crushing, cutting, etc.), these compounds convert into allicin through enzymatic reaction.
Laboratory studies show that allicin reduces cholesterol production by inhibiting the HMG-CoA reductaseenzyme within the liver cells.
Allicin decreases blood vessel stiffness through facilitation of nitric oxide (NO) release. Nitric oxide relaxes blood vessels and thereby, bring a reduction in the total blood pressure. Further, it blocks platelet clot formation and has fibrinolytic action inside the blood vessels. This function of allicin helps decrease the overall risk from coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
Research studies also suggest that consumption of garlic is associated with a possible decrease in the incidence of stomach cancer.
Allicin and other essential volatile compounds also found to have anti-bacterial, anti-viral, and anti-fungal activities.