Garlic has been used as medicine for centuries and eating garlic can give a wide range of health benefits. One clove of garlic contains 5 mg of calcium, 12 mg of potassium, and more than 100 sulfuric compounds that are powerful enough to wash out bacteria and infection. Raw garlic, when not cooked or dried, is most useful for health, as heat and water inactivate sulfur enzymes, which can minimize garlic\'s antibiotic effects. Eating raw garlic reduces the risk of heart diseases, enhances your mental health and improves your immune function. Garlic holds compounds that aid the immune system to fight germs.
Whole garlic contains a compound known as allicin. When we crush or chew the garlic, the compound alliin turns into allicin, which is the main active ingredient in garlic. Allicin has been found to decrease inflammation and provide antioxidant benefits. Taking allicin is said to help with a number of health issues like heart disease and cancer. Sulfur present in allicin gives its characteristic taste and smell.
But, allicin is unstable and it rapidly converts to other sulfur-containing compounds thought to give garlic its medicinal properties.
All of these compounds have been shown to improve the disease-fighting response of some types of white blood cells in the body when they come across viruses, like the viruses which cause the common cold or flu
It is said that garlic reduces the risk of becoming ill in the first place, as well as how long you be sick. It may also reduce the severity of symptoms.
If you frequently get sick with a cold or flu, having garlic may help lessen your symptoms or prevent your illness completely.