Used for colds and coughs and more recently, high blood pressure and cholesterol.
In the same family as onion and leeks, garlic is not only one of the most popular culinary herbs but is also considered a cure all for many diseases. The bulb is the part used medicinally.
Traditional evidence supports the use of garlic for a number of illnesses such as colds, coughs, diarrhea and arthritic pains.
Most modern scientific research has focused on its use for high blood pressure and high cholesterol. While a recent review of all the clinical trials studying the use of garlic for high cholesterol showed it did significantly reduce cholesterol when compared to giving a placebo, the reduction was not large enough to be clinically important. The same can be said for its use in high blood pressure. Something that garlic is known to do is to decrease the stickiness of platelets, which may in itself prove useful to people who want to decrease the chances of cardiovascular problems.
Allicin, the agent responsible for garlic's distinctive odour, is antimicrobial, able to kill a number of bacteria and fungi.
Garlic contains sulfur-containing compounds such as diallyl-trisulfide and the allylsulfides, which seem to facilitate excretion of carcinogens from the body and to slow the growth of some errant cells.
* These statements have not been evaluated by the Food and Drug Administration (FDA). Products are intended to support general well being and are not intended to treat, diagnose, mitigate, prevent, or cure any condition or disease. If conditions persist, please seek advice from your medical doctor. Information provided at ZooScape.com relies partly on Traditional Uses. The essence of the current American rule on Traditional Uses is, as stated by FTC, "Claims based on historical or traditional use should be substantiated by confirming scientific evidence, or should be presented in such a way that consumers understand that the sole basis for the claim is a history of use of the product for a particular purpose."