Healthy Benefits

Disease Prevention and Risk Reduction

For a long time, garlic was believed to lower blood cholesterol. However, this idea has been dismissed since the results of a large 2007 clinical trial were published in the Archives of Internal Medicine. The American Heart Association reviewed the evidence and confirmed that the study “found absolutely no effects of raw garlic or garlic supplements on LDL, HDL, or triglycerides.”

A 2010 study published in the Journal of Cardiovascular Medicine reported on the use of various agents, one of which was garlic, on markers for heart disease. Some of the markers that were reduced included inflammation and platelet aggregation (which can cause clotting and, consequently, heart attacks.)

A 2009 study published in the journal Public Health Nutrition reported on garlic intake and rates of cancer of the endometrium (the lining of the uterus). The researchers found that consumption of alliums, particularly garlic, was associated with a reduced risk of cancer.


Reinhard, Tonia. Superfoods: The Healthiest Foods on the Planet. Buffalo, NY: Firefly, 2010. Print.

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