There have long been said to be great benefits in the consumption of garlic, a species in the onion genus, Allium. Close relatives to garlic are the onion, shallot, leek, chive and rakkyo. Garlic is native to central Asia and has since been a staple in the Mediterranean region. It has been a frequent seasoning use in many different cuisines and has also been used for medicinal purposes, as well.

Garlic has remained one of the most popular seasonings because it can be grown year-round in mild climates by planting individual cloves into the ground. Garlic plants are also usually very hardy and are not attacked by many pests or diseases, they are also said to repel rabbits and moles.

Since garlic is used in many different meals for seasoning, it would make most sense that it has some type of nutritional value. Garlic has been claimed to have many health benefits some of which include preventing heart disease including atherosclerosis, high cholesterol, high blood pressure, and cancer. Garlic is used to prevent certain types of cancer, including stomach and colon cancers. In countries that have a high consumption rate of garlic, there is actually less prevalence of cancer.

There are also said to be cardiovascular benefits of consuming garlic, where it reduces aortic plaque deposits of cholesterol. It also has been shown that garlic inhibits vascular clarification in human patients with high blood cholesterol.  Garlic’s power in helping heart health is due to its antioxidant qualities, which prevents oxidation, a harmful process in the body.

Garlic acts as an antimicrobial as well, which has the ability to fight bacteria and viruses – it has the ability, if eaten raw, to kick out effects of the common cold and the flu.

Garlic in general has many benefits with long-term effects, so next time you start making dinner, throw some fresh cloves in and enjoy the meal!