|Garlic benefits, Garlic side effects
revised on November 11, 2014
|WHAT IS GARLIC? Garlic is the edible bulb from a plant in the lily family. Garlic, onions, leeks, scallions, shallots
and chives are classified as members of the Allium genus. Thus, they are commonly described as Allium vegetables.
Its nutrition facts of 1 tsp (2.8 g) of garlic are as follows: 0 g of total fat, 0 mg of cholesterol, 0 mg of sodium, 11 mg
of potassium, 0.9 g of total carbohydrate. (Google, Nov., 2014) Because it is a source of potassium, it may benefit
certain users at risk of hypertension.
WHAT ARE THE HEALTH BENEFITS OF GARLIC? Garlic belongs to the plant genus Allium, and is known for its
pungency and spiciness. Garlic is thought, in particular, to be linked to various beneficial health effects, from
reducing blood pressure and cholesterol to treating cancer. Garlic may also prossess of antifungal, antibacterial,
cardio-protective, antioxidant and anti-cancer activities. In cancer studies, a host of studies provide compelling
evidence that garlic and its organic allyl sulfur components are effective inhibitors of the cancer process. Several
compounds are involved in garlic's possible anticancer effects. Garlic contains allyl sulfur and other compounds that
slow or prevent the growth of tumor cells.  However, garlic side effects can be serious including skin irritation and
swelling of legs. The main ingredient in garlic was already known and called allicin.