(Allium sativum)
Description
Garlic is well known for its culinary and health benefits. The pungent odour of garlic is caused mainly by the compound allicin, which is also responsible for many of its health benefits. Allicin forms when the enzyme alliinase reacts with the compound alliin. Because the enzyme is inactivated by heat, cooked garlic produces less odour than raw garlic and is not nearly as powerful in its health benefits. Some manufacturers provide “odourless” garlic products concentrated for alliin.
Health Benefits
Garlic exerts broad-spectrum antimicrobial activity against many species of bacteria, viruses, worms, and fungi, as well as some immune-enhancing effects. The most well-documented health benefits of garlic are promoting cardiovascular health, lowering cholesterol and blood pressure, and preventing excessive platelet aggregation. Regular garlic consumption is associated with a reduced risk of certain cancers.
Available Forms
- Garlic preparations: Available in many forms, including tablets and capsules standardized for alliin content or total allicin potential.
Dosage
- Garlic product: At least 8 mg of alliin or a total allicin potential of 4000 mcg, equal to about 1 clove (4 g) of fresh garlic.