Abstract
Garlic (Allium sativutn) is one of the most widely cultivated and consumed herbs in the world. Garlic is also among the most medicinally active substances consumed by people the world over, with documented antimicrobial, antithrombotic, and anticancer activity. The gustatory pleasure derived from spices and pungent plants like onions, leeks, and garlic may derive, in part, from the evolutionary advantages that regular consumption of these foods imparted. This article examines the scientific and clinical data that support the use of garlic as a medicinal food.
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