A recent article in the Associated Content featured the super food/ super herbal Garlic. Garlic has been studied for its anti-microbial and anti-fungal properties, cardiovascular promoting effects (lowering blood pressure, thinning blood, lowering cholesterol), and immune boosting properties. It may be for all these wonders that garlic’s use has been spread from ancient India, China, and the Mediterranean to worldwide! The general agreement is that it takes 1-2 cloves of breath odoring garlic a day to help keep doctors (like me) away!
The component, allicin has been attributed as the main player to garlic’s many wonders. Allicin is an insolable and reactive compound formed by intermediate enzymes made when garlic is cut or chopped. However, research is showing that due to allicin’s unstable nature, it rapidly reverts to ajeone or dithiins. According to Dr. Block, a forerunner in the research of garlic, ajeone may be the unsung hero for garlic’s anticlotting, antitumor, antifungal, antioxidant, and lipid lowering properties.