But, for it to be effective, garlic must be consumed fresh. Garlic and your heart Garlic has many benefits for the heart. In both humans and animals, garlic juice has been shown to reduce the build-up of fats in the bloodstream after a fatty meal. Smaller quantities do not produce the same effect, but nevertheless provide several other good benefits. Garlic contains a variety of natural anti-oxidants that help keep the heart healthy and protect against the formation of dangerous free radicals.
Preliminary studies report that it can ward off cancer of the stomach and the colon.
Although about 200 compounds have been identified in garlic, the most intensively studied have been its sulphur-containing compounds alliin, allicin and diallyl sulphide. Alliin present in fresh garlic is converted to allicin once a clove is cut or crushed. Allicin is responsible for much of garlic s reknowned aroma and flavour. Once formed, however, allicin gradually deteriorates to become diallyl sulphide together with ammonia and pyruvic acid. For therapeutic purposes such as lowering cholesterol, you would need to eat quite large amounts over and above what is eaten on a normal diet.