Throughout history, garlic has been widely believed to impart health and longevity. Garlic contains a sulfur- containing compound called allicin that is responsible for a lot of its antibacterial and anti-fungal properties. Your liver is the organ responsible to filtering every substance that enters and leaves your system, preventing toxic chemicals from harming your body.
Although more large-scale high quality research is needed in this area, there have been studies to show that garlic may also help protect other important organs such as the heart. More specifically some human studies have shown lowered blood cholesterol, improved blood pressure and blood antioxidant content with increasing garlic dosage. It is important to keep in mind that garlic supplements may amplify the action of anticoagulant pharmaceuticals, increasing risk of bleeding. For example, there have been reported interactions with the drug warfarin used to thin the blood to prevent blood clots.
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Garlic is able to maintain more of its antioxidant activity in its raw form? The potency of its organosulfur compounds responsible in reducing free radical damage and inflammation in the body is much more significant, in its raw form. One strategy to use when cooking, is to add garlic to the pan later on in the cooking process to reduce heat exposure!