1. Fights cancer
Garlic can block the formation of carcinogenic compounds and support DNA repair, according to a review of studies in Anti-Cancer Agents in Medicinal Chemistry. John Milner, PhD, of the National Cancer Institute in the US, says that the sulphurous compounds in garlic can actually function as “pro-oxidants” – chemicals that cause oxidation damage – in cancer cells, helping to destroy them.
Garlic has been shown to reduce hypertension as well as plaque formation in arterial walls. An Australian meta-analysis concluded that garlic reduces blood pressure in people with hypertension, while a study review in Molecular Nutrition & Food Research found that a diet rich in it may help stave off atherosclerosis, a precursor to heart attacks and strokes, by preventing blood clots and improving blood vessel function.
A review by researchers in Pakistan showed that compounds in garlic can help boost immunity and scavenge the free radicals linked to disease and ageing.