Garlic is widely recognized for its ability to fight bacteria, viruses, fungi, and even parasites. One study found that allicin, an active component of freshly crushed garlic, had antiviral properties and was also effective against a wide range of bacteria, including multidrug-resistant strains of E. coli
It was also found that allicin has antifungal properties, including against Candida albicans, which causes yeast infections. Its antiparasitic action helps fight major intestinal parasites, including Giardia. Other studies have also shown that allicin can help inhibit the growth of methicillin-resistant Staphylococcus aureus (MRSA).
Reduction of blood clotting
Many studies have found that garlic may reduce the chances of blood clots forming. This can also be a risk for some people. One randomized, double-blind trial indicated that aged garlic extract, unlike fresh garlic or other garlic supplements, does not increase the risk of bleeding in patients taking warfarin.
Lower risk of cancer
Some studies have linked garlic—and other members of the Allium family—to a lower risk of certain types of cancer. The Iowa Women’s Health Study, which included more than 40,000 women between the ages of 55 and 69, found that garlic consumption may reduce the risk of developing colon cancer.
A 30-year study of 125,000 people found that garlic consumption was associated with a reduced risk of stomach cancer. In that study, participants who consumed garlic 5 or more times a week had the greatest reduction, while those who consumed it less than once a week had the greatest risk of stomach cancer.
