Whether it is sizzling in olive oil or crushed into a curry, garlic has long been a hero in the kitchen. But beyond its strong flavour, garlic has earned a reputation as a natural remedy with a surprising range of potential health benefits. From heart health to immune support, science increasingly supports what tradition has claimed for centuries: garlic is good for you.

The secret lies in its chemistry . Garlic ( allium sativum ) contains sulphur compounds, including diallyl disulfide and S-allyl cysteine , that are responsible for both its distinctive smell and its medicinal effects.

The most studied of these is allicin , which forms when garlic is chopped, crushed or chewed. Allicin is unstable and quickly breaks down into other sulphur-containing compounds that are link

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