The penetrating smell of the garlic clove is caused by the by-product allicin, a sulphur compound that is probably responsible for the medicinal properties of garlic.

 

Daily intake of garlic in the form of garlic lozenges, garlic juice or fresh garlic can reduce the risk of heart disease by up to 75%. Garlic lowers cholesterol by 5 to 10%, thins the blood to counteract blood clotting and is a known antioxidant. The shearfel compounds found in garlic fight cancer, especially stomach and colon cancer, by flushing the carcinogens out of the body before they damage the cell structure and force already developed cancer cells to self-destruct.

 

Garlic is strongly antibacterial and antifungal (anti-fungal) and can help against fungal infections, sinus infections and the common cold.

 

Due to its strong smell, garlic repels ticks.