While it may not do your breath any favours, including garlic in your diet has many benefits to your wellbeing – and that’s coming from a dentist! As wellness expert and dentist Dr Anitha Anchan explains, ‘Garlic has a variety of potent sulphur-containing compounds which are the reason for its characteristic pungent odour. Allicin, the vital compound among them, is known to have great anti-bacterial, anti-viral, anti-fungal and anti-oxidant properties. The benefits of allicin can be best garnered when it’s finely chopped, minced or pureed and let sit for some time. Garlic is also a reliable source of selenium. Allicin, along with other compounds like ajoene, alliin, etc. found in them also have an effect on the circulatory, digestive and immunological systems of our body and help in lowering blood pressure, detoxification, healing, etc.’ So how can garlic benefit your wellness?
1. Antibacterial and Antiviral: According to Dr Anchan, ‘Garlic is most well-known for its antibacterial and antiviral properties. They help control bacterial, viral, fungal, yeast and worm infections. Fresh garlic is thought to play a role in preventing food poisoning by killing bacteria like E. coli, Salmonella enteritidis, etc.’
2. Skin Infections: Dr Anchan notes, ‘The chemical ajoene found in garlic may help treat fungal skin infections like ringworm and athlete’s foot.’
3. Blood Thinning: ‘The anti-clotting properties of ajoene found in garlic help in preventing the formation of blood clots in the body,’ says Dr Anchan. ‘Hence, it may also increase the risk of bleeding after surgery.’
4. Blood Pressure: ‘Angiotensin II is a protein that helps our blood vessels contract thereby increasing the blood pressure,’ Dr Anchan details. ‘Allicin in garlic blocks the activity of angiotensin II and helps in reducing blood pressure. The polysulphides present in garlic are converted into a gas called hydrogen sulphide by the red blood cells. Hydrogen sulphide dilates our blood vessels and helps control blood pressure.’
5. Heart Health: Dr Anchan points out, ‘Garlic protects our heart against cardiovascular problems like heart attacks and atherosclerosis. This cardio-protective property can be attributed to various factors. With age, the arteries tend to lose their ability to stretch. Garlic may help reduce this and may also protect the heart from the damaging effects of free oxygen radicals. The sulphur-containing compounds of garlic also prevent our blood vessels from becoming blocked and slow the development of atherosclerosis (hardening of the arteries). The anti-clotting properties of ajoene help prevent clots from forming inside the blood vessels.’
6. Cholesterol: Dr Anchan details, ‘Garlic has the ability to moderately lower our blood triglycerides and total cholesterol and reduce arterial plaque formation.’
7. Allergies: ‘Garlic is known to have anti-inflammatory property,’ says Dr Anchan. ‘It can help the body fight against allergies. The anti-arthritic property of garlic is due to diallyl sulphide and thiacremonone. Garlic has been show to improve allergic airway inflammation (allergic rhinitis). Raw garlic juice may be used to immediately stop the itching due to rashes and bug bites.’
8. Respiratory Problems: ‘Daily use of garlic might reduce the frequency and number of colds,’ Dr Anchan comments. ‘Its antibacterial properties help in treating throat irritations. Garlic may also reduce the severity of upper respiratory tract infections. Its benefits in disorders of the lungs like asthma, difficulty of breathing, etc. make it a priceless medicine. Its ability to promote expectoration makes it irreplaceable in chronic bronchitis.’
9. Diabetes: Dr Anchan outlines, ‘Garlic increases insulin release and regulates blood sugar levels in diabetics.’
10. Cancer: Dr Anchan asserts, ‘Daily intake of garlic has been found to lower risk of most types of cancer. This anti-cancer property is due to allyl sulphides found in garlic. PhIP, a type of heterocyclic amine (HCA), has been associated with increased incidence of breast cancer among women. According to studies, diallyl sulphide found in garlic inhibits the transformation of PhIP into carcinogens.’
