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The Health Benefits of Garlic
Garlic has been long used as both a food and traditional remedy for centuries. Today, research suggests that including garlic in your diet may offer several health benefits. Although garlic is not a substitute for medical treatment, its nutritional and biological compounds make it a useful addition to a balanced diet. Dr. Deryk Harting of Chambers Medical Group, one of the highest rated car accident medical doctor care providers in Florida, discusses the health benefits of garlic.
One of garlic’s most important compounds is allicin, which forms when garlic is chopped, crushed, or damaged. Allicin has antioxidant and antimicrobial properties and is one of the compounds responsible for garlic’s many health benefits. Garlic also contains other sulfur containing compounds along with smaller amounts of vitamin C, vitamin B6, manganese, selenium, and fiber.
There is some research suggesting that garlic may lower blood pressure, particularly in people with hypertension. A 2024 systematic review and meta-analysis of 9 randomized controlled trials involving 584 participants found that aged garlic extract reduced systolic blood pressure by approximately 4 mmHg in people with hypertension.
Garlic may also influence blood lipid levels. A 2024 meta-analysis of randomized controlled trials found that garlic consumption was associated with reductions in total cholesterol, LDL cholesterol, and triglycerides, although results can vary based on the form and duration of garlic used. The findings suggest that garlic may improve cardiovascular health, although its effects are modest and can be considered a helpful addition to diet, physical activity, and medical treatment.
Some research suggests that garlic may support immune function and potentially help reduce the severity or duration of cold symptoms. Garlic’s sulfur-containing compounds also demonstrate antioxidant, anti-inflammatory, antibacterial, antifungal, and antiviral properties in laboratory studies.
For cooking, crushing or chopping fresh garlic before use will produce allicin. Letting crushed garlic sit for about 10 minutes before cooking allows for more production of these compounds. Raw garlic contains more allicin and cooking reduces allicin formation but does not eliminate all of garlic’s benefits. A simple way to increase garlic consumption is to make fresh garlic a part of everyday meals. Adding 1 or 2 cloves to vegetables, sauces, soups, grains, or other savory dishes is a practical way to incorporate garlic into your diet.
Overall, garlic is generally safe when consumed as part of a normal diet, but it should not be considered a cure or replacement for prescribed medical treatment. Large amounts or concentrated supplements can cause heartburn, digestive discomfort, bad breath, and body odor. Garlic supplements may also increase bleeding risk and can interact with certain medications. People taking medications or considering concentrated garlic supplements should discuss their use with a healthcare professional.
— This article is written by Deryk Harting, DC, one of the members of Chambers Medical Group’s team of car accident chiropractors who offer a variety of treatments and therapies ranging from diagnostic testing to various soft tissue therapies for car accidents and injuries in Florida.
Contact Chambers Medical Group to schedule an evaluation or find the location nearest you.
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