All of us know garlic which is most often used as a seasoning or a condiment. You either like it or hate it when you see it on or smell it from your food. Garlic, whether raw or cooked, is famous for its strong characteristic odor. But, are you aware that garlic can be used medically besides its culinary purposes. In fact, garlic has long been considered as a herbal "Wonder Drug".

When crushed or finely chopped, garlic yields allicin, a powerful antibiotic and anti-fungal compound (phytoncide). It also contains ajoene, allicin, enzymes, vitamin B, minerals, and flavonoids.

Ajoene, an unsaturated disulfide, is formed from the bonding of three allicin molecules. The strong odor and flavor of garlic comes from Allicin. After a garlic clove is crushed or finely chopped, the release of allicin occurs. When allicin is dissolved in various solvents including edible oils, ajoene is formed. Ajoene can also be found in garlic extract. Ajoene is most stable and most abundant in macerate of garlic (chopped garlic in edible oil).

Scientists have recently found ajoene has antithrombotic (anti-clotting) properties, which helps prevent platelets in the blood from forming blood clots. These properties can potentially reduce the risk of heart disease and stroke in humans.

There are at least 12 well designed studies published around the world that confirm that garlic in several forms can reduce cholesterol. The largest study so far was conducted in Germany where 261 patients from 30 general practices were given either garlic powder tablets or a placebo. After a 12 week treatment period, mean serum cholesterol levels dropped by 12% and triglycerides dropped by 17% in the garlic treated group compared to the placebo group.

Scientists found that allicin blocks the enzymes by reacting with one of their important components known as sulfhydryl (SH) groups, or thiols, which are also crucial components of some enzymes that participate in the synthesis of cholesterol. By reacting with and modifying the sulfhydryl groups in those enzymes, allicin may prevent the production of artery clogging cholesterol. This could provide a possible explanation for how garlic lowers the levels of harmful cholesterol.

Nevertheless, it is believed that garlic does have side effects. Due to its strong nature, raw garlic should not be eaten in large quantity as it could produce problems, for example irritation of or even damage to the digestive tract. Also, there are a few people who are allergic to garlic. Symptoms of garlic allergy include skin rash, temperature and headaches. Also, garlic could potentially disrupt anti-coagulants, so it is best avoided before surgery.

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