Garlic.
For thousands of years, people have been using garlic to prevent or treat health  problems. All cultures, from ancient Chinese, Greeks and Egyptians to colonial Americans, have used the herbal for general health purposes.
Garlic has been one of the most frequently and extensively studied herbs over the centuries. A huge number of evidence from surveys, clinical and lab studies exist and show plenty of beneficial properties.
Garlic has been used against common parasites, especially in children, with significant results. Some of the most popular traditional uses of garlic have been for colds and yeast infections. In fact, garlic is characterized by its impressive antiseptic and antibacterial properties. The herb is effective against a wide range of bacteria, fungi and viruses, such as streptococcus, Klebsiella, Candida and flue. The sulfides in garlic, like alliin and diallylsulfides, seem to act in a similar to penicillin and sulfa drugs way, in order to oppose the growth of germs.
Garlic is considered a prominent antioxidant. Antioxidants are nutrients that block some of the damage caused by free radicals which are metabolism by-products.
Garlic helps in treatment of asthma and indigestion, improves the immune system, raises healthy high density lipoproteins, such as good cholesterol, and may even prevent diabetes and certain cancers, like colon cancer. Studies have shown garlic ingredients can interfere with the development of a number of different types of tumor cells.
Garlic contributes to lowering bad cholesterol level and triglycerides in the blood, improving cardiovascular health and reducing blood pressure in normal levels. The herb is one of the most well known anticoagulants. It makes the blood thinner and can prevent the formation of blood clot within vessels.
Garlic can prevent atherosclerosis or to reduce the harmful consequences of this condition. Studies have shown that the herb can decrease arterial plaque by 18-25 percent. Arterial plaque is formed in an atherosclerosis condition. This leads in gradual vessel obstruction and consequently, in heart disease or stroke.
Garlic ingredients.
The main active ingredient in garlic is alliin which is an odorless chemical. As soon as bulbs are crushed, alliin is converted to allicin which, in turn, produces other compounds. Allicin and its chemical products are the ones that give garlic its characteristic odor and many of its medicinal effects.
Usage of garlic.
The health benefits of garlic are associated with regular and long term use. Both raw and cooked garlic have shown health benefits. Cooking destroys allicin, though. Most people prefer to take garlic in the more convenient odorless form contained in food supplements. Try the  button, if you want to find garlic supplementation online.
Both, dietary garlic and relevant supplements have shown great effectiveness in clinical trials. For instance, cholesterol lowering effects were found, when 10mg of garlic oil per day was taken. This is equivalent to three or four grams or one moderate size fresh clove. The herb can irritate the digestive tract, if the recommended dosage is exceeded. In people taking warfarin medications or aspirin on a regular basis, the avoidance of garlic is strongly recommended, since it can result in excessive bleeding.
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