The odor of garlic is caused by sulfur-based compounds known as allyl sulfides. The odor comes from the lungs interfaced with blood vessels and the ally-sulfide-laden circulating blood that transfers gases with breathing air and the cells and solution of the bloodstream.

Allyl sulfides and other phytochemicals in garlic may help protect the heart.

Allyl sulfides can reduce cholesterol and may make the blood less viscous.

Garlic may have antibacterial and antifungal properties. Preliminary reports even suggest

Garlic may antagonize the parasites that cause malaria.

Garlic’s effective compounds are released when garlice is smashed or or minced. Overcooking (high heat, long duration) may destroy its beneficial compounds.
Garlic can cause stomach irritation.

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