With only three calories per clove and no real protein, fats or vitamins to speak of, it’s easy to think that the only benefit of garlic is adding a tasty kick to your dinner. But new research, published in the Journal Of Agricultural And Food Chemistry, suggests that hydrogen sulfide – the compound responsible for garlic’s pungent smell – acts as a chemical messenger that instructs your blood vessels to relax, allowing more blood to move through and so reducing the workload on your heart. However, hydrogen sulfide is only formed when fresh garlic is cut or crushed, so dried garlic or garlic extract won’t have the same heart-healthy quality. But while garlic is good news for your ticker, it’s not for your breath – so don’t forget the gum.
63% The reduction in the number of colds suffered by subjects given garlic versus a placebo in a 12-week study, according to the Journal Of Advances In Therapy