Reviewed by: Dr. Ritu Budania
Disclaimer: Informative, not prescriptive.
Allicin in garlic reduces LDL (bad cholesterol) from oxidizing, improving heart health by reducing cholesterol levels.
Garlic boosts brain health with its antioxidants and anti-inflammatory properties, fighting neurodegenerative diseases such as Alzheimer’s and dementia.
Eating raw garlic can improve digestion by benefiting the intestines and reducing inflammation.
Garlic contains zinc and Vitamin C that fights infections like common cold
Garlic limits fat storage by decreasing adipose cell formation and boosts thermogenesis, aiding fat burning and reducing LDL (bad cholesterol).
Garlic contains the compound diallyl disulphide which can help prevent osteoarthritis by maintaining bone density.
Garlic can reduce platelet stickiness, lowering the risk of harmful blood clots and potentially preventing heart attacks.