Thiols are a sulfur-containing class of compounds, including allylic sulfides found in garlic and onions, and sulforaphane found in cruciferous vegetables.
The large amount of garlic included in Mediterranean cuisine is thought to contribute to the lower heart disease rate in this population.1 Garlic is good for the heart because it lowers cholesterol and triglycerides in the blood. Garlic is also an immunity booster and a blood sugar regulator. It is indicated in digestive problems and helps remove toxins such as mercury and lead from the body. Research indicates that garlic can lower blood cholesterol and triglyceride levels, improve blood pressure, and prevent platelet stickiness.2 As an antioxidant, garlic helps prevent the oxidation of fat in the blood. Eaten or taken regularly, garlic can decrease the risk of atherosclerosis and heart disease.
Researchers in the late 1970's examined blood cholesterol and triglyceride levels in India's Jain community.3 Three groups were studied and classified according to the amount of garlic they consumed. The group with the highest garlic consumption was found to have the lowest average cholesterol and triglyceride level, compared to those who used garlic moderately or not at all. Another study conducted at Tulane University found that supplementing 900 mg of garlic per day led to a 6% reduction in cholesterol levels over a 12 week period.4 A variety of other studies have produced similar results regarding garlic and cholesterol. Studies conducted in animals and humans have shown garlic to effectively lower blood pressure.5
Garlic also appears to offer protection against cancer. Research conducted in China found the more garlic eaten the less the risk for stomach cancer.6 Garlic is a good source of the cancer-fighting mineral selenium and also contains potent sulfur compounds which can halt carcinogens. Additional studies indicate that this herb can inhibit already existing cancer cells from spreading to various locations in the body.7
Garlic is often recommended for diabetics and hypoglycemics because it can lower blood sugar. It is also considered a treatment for diarrhea, flatulence, and indigestion. The antifungal properties of this herb help in the treatment of candidiasis. Research on the antiviral activity of garlic has found it effective against viruses related to fever, colds, genital herpes, and some forms of influenza.8
Garlic is cited extensively in folk medicine and its use as a medicinal remedy dates back to the ancient Egyptians in 1500 BC. It is rich in protein, Vitamin A, B-complex vitamins, amino acids, flavonoids, and trace minerals. Garlic possesses antibacterial, antiviral, antifungal, and antiparasite properties. The many sulfur compounds in garlic are thought to be responsible for its medicinal effects.9 When heated, these effects are lessened. Garlic is available as juice, powder, tablets, capsules, tincture, extracts, and even a chewable form for children.
Researchers have identified a chemical ingredient in cruciferous vegetables (broccoli, cauliflower, Brussels sprouts, turnips and kale) that may inhibit the development of breast cancer. Sulforaphane, found in these foods, appears to stimulate enzymes which detoxify carcinogens and halt tumor formation. The enzymes detoxify by hooking the carcinogens up to molecules and removing them from cells before they can cause damage.10
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