The exact origin of the garlic plant (Allium sativum) is unknown, but it is believed to have originated in central Asia, possibly in the region of modern-day Kazakhstan and Uzbekistan. Garlic has been cultivated for thousands of years and has a long history of use for culinary, medicinal, and even religious purposes.

Garlic was highly valued in ancient civilizations such as Egypt, Greece, and Rome, where it was believed to have medicinal properties and was used to treat a variety of ailments, including digestive disorders, infections, and even tuberculosis. In ancient Egypt, garlic was so highly valued that it was even used as currency, and it was also used in religious rituals.

Garlic’s medicinal properties were recognized in Europe during the Middle Ages, where it was used to treat a variety of ailments, including the bubonic plague. During World War I and World War II, garlic was used as an antiseptic to prevent gangrene in wounds.

In traditional medicine systems such as Ayurveda and traditional Chinese medicine, garlic has been used for centuries to treat a variety of health conditions, including respiratory infections, digestive disorders, and cardiovascular disease. Today, garlic is still used in many cultures around the world as a culinary ingredient and as a natural remedy for various health conditions.

Modern scientific research has confirmed many of the traditional uses of garlic, and has shown that garlic has a variety of health benefits, including lowering blood pressure and cholesterol levels, reducing the risk of heart disease, and boosting the immune system. Garlic is also believed to have anticancer properties and may be beneficial for brain health.

Garlic is a nutrient-dense food that is rich in a variety of vitamins, minerals, and other beneficial compounds. Here are some of the key nutritional constituents of garlic:

• Vitamin C: Garlic is a good source of vitamin C, a powerful antioxidant that helps protect the body against damage from free radicals. One medium clove of garlic (about 3 grams) contains approximately 1% of the recommended daily intake of vitamin C.
• Manganese: Garlic is a good source of manganese, a mineral that plays a role in many bodily functions, including bone health, metabolism, and wound healing. One medium clove of garlic contains approximately 2% of the recommended daily intake of manganese.
• Selenium: Garlic is a good source of selenium, a mineral that helps protect against oxidative stress and supports a healthy immune system. One medium clove of garlic contains approximately 1% of the recommended daily intake of selenium.
• Allicin: Garlic contains allicin, a sulfur-containing compound that is responsible for its characteristic odor and flavor. Allicin has been shown to have antibacterial, antifungal, and antiviral properties, and may also have anti-inflammatory and antioxidant effects.
• Other sulfur compounds: Garlic is also rich in other sulfur-containing compounds, such as diallyl sulfide and diallyl disulfide, which have been shown to have a variety of health benefits, including reducing inflammation, boosting the immune system, and protecting against cancer.

Garlic has been used for centuries for its health benefits, and modern research has confirmed many of its traditional uses. Here are some of the potential health benefits of garlic, along with references to scientific studies:

1. Cardiovascular health: Garlic has been shown to have a variety of cardiovascular benefits, including reducing blood pressure, improving cholesterol levels, and reducing the risk of heart disease. A review of 26 clinical studies found that garlic supplementation was associated with significant reductions in systolic blood pressure, total cholesterol, and low-density lipoprotein (LDL) cholesterol, all of which are risk factors for heart disease. Another study found that garlic extract was effective at reducing arterial stiffness, which is a risk factor for cardiovascular disease.
2. Immune system support: Garlic has been shown to have immune-boosting effects, potentially due to its antimicrobial properties. In one study, participants who took a garlic supplement had significantly fewer colds than those who took a placebo.
3. Anti-inflammatory effects: Garlic contains compounds that have been shown to have anti-inflammatory effects, which may help reduce the risk of chronic diseases such as cancer, Alzheimer’s disease, and cardiovascular disease.
4. Cancer prevention: Garlic has been shown to have anticancer properties and may help reduce the risk of several types of cancer, including stomach, colon, and lung cancer. A review of 19 studies found that people who ate more garlic had a lower risk of certain types of cancer, including stomach and colon cancer.

Below are some of the scientific studies that were conducted on the use of garlic for health and medicinal purposes:

1. Cardiovascular disease: A study published in the Journal of Nutrition found that garlic consumption was associated with a lower risk of cardiovascular disease. The study concluded that garlic’s beneficial effects on blood lipids and blood pressure may contribute to its cardioprotective effects.
2. Hypertension: A review of 11 randomized controlled trials found that garlic supplementation was effective at reducing blood pressure in people with hypertension. The study concluded that garlic may be a useful adjunct to conventional antihypertensive therapy.
3. Cancer prevention: A review of epidemiological studies found that higher garlic intake was associated with a lower risk of several types of cancer, including gastric, colorectal, and prostate cancer. The review concluded that garlic may have chemopreventive properties.
4. Antimicrobial activity: A study published in the Journal of Antimicrobial Chemotherapy found that garlic extract was effective against a range of bacteria, including antibiotic-resistant strains. The study concluded that garlic extract may be a useful alternative to antibiotics in the treatment of certain infections.
5. Diabetes: A review of 14 randomized controlled trials found that garlic supplementation was associated with significant reductions in fasting blood glucose and hemoglobin A1c in people with diabetes. The review concluded that garlic may have a beneficial effect on glycemic control.

The FDA (U.S. Food and Drug Administration) recognizes garlic as a safe food ingredient and generally regards it as safe for consumption. However, the FDA does not officially recognize garlic as a drug and has not approved any garlic products as drugs for the treatment of any disease or medical condition.

In 2007, the FDA issued a warning letter to a company that was marketing garlic supplements with claims that they could prevent or treat high blood pressure, a claim that was deemed to be unsupported by scientific evidence. The FDA also cautioned against using garlic supplements as a replacement for prescription blood-thinning medication without medical supervision, as excessive garlic intake can increase the risk of bleeding.

• National Center for Biotechnology Information
• The U.S. Food and Drug Administration (FDA) : https://www.fda.gov