Garlic is a species of bulbous flowering plant in the genus Allium. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion.
Garlic is a very great source of allicin, a sulfur-containing compound associated with many health benefits.
Allicin, which is in charge of the distinct taste and smell of garlic, is produced when fresh garlic is crushed or chopped.
Amazingly, some research postulates that allicin could help enhance the function of your immune system and may offer some protection against conditions like heart disease and cancer
However, studies indicate that roasting, boiling, heating, or pickling garlic can significantly decrease its allicin content.
Therefore, while consuming cooked garlic can be beneficial, opting for raw garlic instead may help increase its nutritional value.
Provided below are a few of the potential health benefits of raw garlic:
1. Improves immunity:
Several studies show that garlic may help decrease inflammation and boost immune function, which may be due to its content of antioxidants and sulfur-containing compounds like allicin.
2. Supports heart health:
Some research suggests that garlic may help lower blood pressure and decrease cholesterol levels to support heart health.
3. Stabilizes blood sugar levels:
Garlic may help decrease fasting blood sugar levels and enhance blood sugar management, which may be beneficial for managing type 2 diabetes.
4. Protects brain health:
Although research in humans is limited, animal studies show that consuming high amounts of fresh garlic or aged garlic extract could improve memory and support brain health.