Health Benefits of Garlic - History and Why It Works, Garlic has been used by people for centuries. From Mesopotamia to ancient Egypt to Babylon, the Greeks to Medieval times and up through our modern era its benefits have been observed and scientifically proven. Medical history records the medicinal effects of garlic have been consistent and in use as medicine as a diuretic, digestive aid, antibiotic, antiparacitic, anti-congestant, to soothe continuous coughing, clearing arteries, treat asthma, colds, edema, and cancer prevention among other uses for quite some time.

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Because of garlic's recognized importance as a fantastic aid to health in history and its newly discovered significance for our generation, garlic's chemistry has been well researched. Literally hundreds of compounds interact within garlic to make it one of the best health foods of history and modern times. The sulfur compounds work to interfere with many bad compounds that cause viral and bacterial infections, cancers, cholesterol, blood clots etc.

References to garlic can be found throughout history but in 1562 the first valid work on herbs by William Turner, herbalist to Queen Elizabeth I, was published as William Turner's New Herbal. In 1812 garlic was used extensively by doctors in England and can be found in Jonathan Stoke's, A Botanical Materia Medica. It lists comments on garlic from over forty medical books of the time. If garlic did not work well, it would have fallen out of the historical record some time ago. Instead, it has cemented itself in medical and human history, truly withstanding the test of time.

Since around the time of the Industrial Revolution the search for the chemical constituents of plant medicines began to appear. We got morphine from the opium poppy, quinine from chichona bark and aspirin from the willow. This is also the time work on garlic started. Scientists wanted to know why it worked and why garlic has its distinct smell when cut or crushed. They found contained in the garlic bulb a compound called allicin was made.

Allicin occurs by an enzymatic reaction when raw garlic is either crushed or somehow injured. The enzyme, alliinase, stored in a separate compartment in garlic, combines with a compound called alliin in raw garlic and produces allicin which has health enhancing properties. Allicin can break down into ajoene and the some 70 sulfur-containing garlic oils, most of which can help our health in a different way than allicin. These compounds make up a tiny fraction, only.1% to.36% of the total weight of a garlic bulb. Other compounds include water, carbohydrates, protein, fiber, vitamin A, B vitamins 1,2 and 3, vitamin C, zinc, calcium, manganese, germanium, selenium, copper, iron and adenosine (a nucleic acid).

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