Garlic, scientifically known as Allium sativum, is a plant species in the onion genus, Allium. It is widely used as a flavoring agent in various cuisines and has been used for medicinal purposes for centuries.

Garlic contains numerous compounds that offer health benefits, such as allicin, flavonoids, and sulfur-containing compounds. These compounds make garlic a powerful antioxidant and disease-fighting agent.

Raw Garlic

Raw garlic is one of the most potent natural cures for various health conditions. Allicin is the active ingredient in raw garlic that gives it its powerful medicinal properties.

Allicin is activated when garlic is chopped or crushed and is responsible for the pungent smell of garlic. Raw garlic has been found to be effective in treating various conditions such as high blood pressure, high cholesterol, and even combating certain types of cancer.

Health Benefits of Raw Garlic

1. Lowers Blood Pressure.

Studies have shown that consuming raw garlic can significantly lower blood pressure. One study found that 600–1,500 mg of aged garlic extract per day was just as effective as blood pressure medication in reducing systolic blood pressure.

2. Reduces Risk of Cardiovascular Disease.

The sulfur-containing compounds in garlic help improve cardiovascular health by reducing inflammation and preventing the formation of blood clots. Garlic has also been found to reduce cholesterol levels in the blood.

3. Boosts Immune System.

Garlic contains compounds that help boost the immune system, which helps the body fight off infections and diseases. Studies have shown that consuming raw garlic can help reduce the severity and duration of colds and other respiratory infections.

4. Reduces Risk of Cancer.

The compounds in garlic have been found to be effective in preventing the development and growth of cancer cells. One study found that consuming raw garlic significantly reduced the risk of colon, stomach, and esophageal cancers.

Cooked Garlic

Cooking garlic has been found to reduce its potency but has still been found to offer some health benefits. Cooking garlic can make it easier to digest and can help eliminate the pungent odor of raw garlic.

Health Benefits of Cooked Garlic

1. Improves Digestion.

Cooking garlic can make it easier to digest, which can help prevent digestive problems such as bloating and indigestion.

2. Offers Antioxidant Benefits.

Although cooking garlic reduces the amount of allicin in the garlic, it still contains other antioxidant compounds such as flavonoids. These compounds help prevent oxidative damage to cells and tissues.

3. Still Offers Cardiovascular Benefits.

Cooked garlic may not be as potent as raw garlic, but it still contains compounds that help improve cardiovascular health. One study found that consuming cooked garlic had a positive effect on cholesterol levels in the blood.

Conclusion

Whether consumed raw or cooked, garlic is a powerful herb that offers numerous health benefits.

Raw garlic is more potent than cooked garlic and offers benefits such as reducing blood pressure, reducing the risk of cardiovascular disease and cancer, and boosting the immune system. Cooked garlic still offers some benefits, such as improved digestion, antioxidant benefits, and cardiovascular benefits.