Garlic has been used for a variety of purposes for thousands of years. It is mentioned in the Old Testament of the Bible and is known to have been used by the builders of the pyramids in Egypt. Much of Greek, Asian and African cuisine involves the use of garlic, both cooked and raw. Related to the onion and leek, the root bulb is the most used part of the plant, although the leaves, stems, and flowers can also be consumed. The only part of the plant that is considered inedible is the papery covering on the root. The bulb can be further broken down into cloves and, once the papery covering has been removed, can be diced, crushed or used whole and is often made into oil.

Garlic can be grown year-round in mild climates. It also grows well in containers that are deep enough and can be planted close together as long as there is enough room for the bulbs to grow and develop. Garlic is grown globally as a cash crop and China is the largest producer of garlic.

Medicinal use of garlic has been around for as long as it has been used in the culinary arts. It is believed that garlic not only has an affect on cancer, but may also be beneficial for individuals with high blood pressure and high cholesterol. There are studies that have been and are being conducted to find out what parts of garlic are most helpful and what chemicals produced in the garlic plant have the biggest benefit.

Chemicals in Garlic

As with most plants, the chemical makeup of garlic is very complex. First of all, there are several nutrients found in garlic that are important to the human body. Calcium, folate and iron are the top three. Garlic also contains magnesium, manganese, phosphorous, potassium, selenium and zinc. Several vitamins are also found, including thiamine (B1), riboflavin (B2), niacin (B3), and vitamin C.

One beneficial chemical that is produced is allicin. When garlic is damaged, this chemical is released, which deters insects and animals, and has anti-bacterial and anti-fungal properties. Allicin breaks down into other compounds quickly and is not very useful when taken orally. There are also several phytochemicals (chemical compounds that come from fruits and plants) that contain sulfur, which gives garlic its taste and smell, such as beta-carotene, caffeic acid, and diallyl disulfide.

Supplements made from garlic are widely available. Stomach acid can change the chemical makeup of garlic, which may negate the positive affects. Many supplements, however, coat the garlic in a protective coating that prevent stomach acids from reaching it, but breaks down in the small intestine, where the good compounds can be absorbed.

Cancer Prevention and Cure

Scientists have been working hard to determine exactly what compounds are the most beneficial as related to cancer and cancer prevention. Allyl sulfur, also found in onions, makes cells more vulnerable when they divide. While healthy cells suffer little from allyl sulfur, cancer cells, which divide at a much higher rate than normal cells, are particularly vulnerable to stressors that may kill them. Allyl sulfur can prevent the growth of tumors.

Another compound that is created through a chemical reaction when raw garlic is peeled, cut, or crushed is diallyl disulfide (DADS). The chemical reaction takes time to complete and cooking will stop the reaction. Many scientists and medical professionals recommend that an individual wait at least 15 minutes before cooking raw garlic so the chemical reaction is allowed to finish. DADS also inhibits cancer cell growth.

Garlic appears to have the greatest affect on stomach cancer and prostate cancer in men, but affects have been noted in all types of cancer and on different carcinogens. Animal trials have been performed with positive affects. In one such study, a number of mice with cancer were injected with allicin. The control group (those not injected with the compound) lived an average of two months, while those receiving the injection lived an average of six months or longer.

Many of the human studies thus far are more observational than clinical. In other words, scientists have been studying cultures that tend to eat an amount of garlic above average to see how they are affected. Of these observational studies, 28 out of 37 showed definite benefits to garlic consumption and even showed strong evidence that garlic can help prevent cancer.

Too Much Garlic

As with anything, too much garlic can also have adverse affects on the body. Ingesting too much can cause bad breath, indigestion, nausea, and diarrhea. Garlic also thins the blood, so be careful if you are already taking some kind of blood thinner. Calcium absorption can be blocked by too much garlic and there are many who are allergic to garlic and allergic reactions can be severe. For the most part, though, thousands of years of garlic consumption shows that moderate amounts of garlic have modest adverse affects, if any. Make sure to check with your doctor before you begin using large amounts of garlic or garlic supplements.

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