The excellent properties of garlic.

investigación de las propiedades del ajo Aliocare

The garlic´s properties have been exploited by ancient cultures up to the present day. Increasingly, we are finding clinical trials that tell us about the benefits of garlic consumption, and how its medicinal properties can benefit our health. From Aliocare, as manufacturers of garlic and onion capsules, we want to bring you closer to this food supplement and get to know it first hand.

Properties of garlic

Garlic (Allium sativum) is more than just a tasty ingredient in the kitchen; it also possesses a variety of health-promoting properties, backed by scientific studies. Over the last 30 years, both in vitro and in vivo studies on the pharmacological properties of garlic. They contain numerous active components that give them their properties, the most important of which are their sulphur compounds, as well as mineral salts, sugars, lipids, essential amino acids, vitamins, enzymes and other compounds.

The following are some of the garlic's most important properties :

Antibiotic and antifungal

In vitro studies have found that this superfood has antibiotic and antifungal properties. Allicin, an active compound found in garlic, is released when the bulb is cut or crushed, showing antimicrobial effects that can help fight bacterial and fungal infections. Also contributing to this action are ajoenes and diallyl trisulphide.

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Studies suggest that garlic has anti-parasitic properties, which means that it can help fight certain intestinal parasites. Its antimicrobial action is also thought to contribute to this effect.


It has been the subject of an investigation for possible anti-cancer properties of garlic . Its sulphur compounds have been found to have effects that may help prevent the formation and spread of cancer cells in various types of cancer, such as gastric, colorectal, breast, cervical, etc. This is due to the uptake of free radicals and increased DNA repair mechanisms.


Some research suggests that regular consumption of garlic may be associated with a reduced risk of neurodegenerative diseases, such as Alzheimer's disease. Antioxidants and anti-inflammatory compounds present in garlic may have protective effects on the brain.


It has been shown to be effective in reducing total and LDL (bad) cholesterol levels, which may contribute to cardiovascular health. Compounds in garlic are thought to affect cholesterol synthesis and metabolism.

Cardiovascular system

Garlic is known for its benefits for cardiovascular health. It can help lower blood pressure, improve blood circulation and prevent blood clots, thus contributing to heart health. This antihypertensive effect is due to the garlic´s properties and its vasodilator effect. The aqueous extract of garlic has been found to be more effective and inhibits the activity of adenosine deaminase.

estudios y análisis de las propiedades del ajo


Some studies suggest that one of garlic´s properties is to play a role in blood sugar control and insulin resistance in people with diabetes. However, more research is needed to fully understand these effects.


In vitro and in vivo studies have shown that garlic's properties are immunomodulatory. It has traditionally been used to combat colds and respiratory diseases. Its antimicrobial action may help reduce the severity of colds and respiratory illnesses. The effects of garlic supplements and fresh garlic consumption have been shown to stimulate lymphocyte proliferation and increase natural killer cells.


The antioxidants present in garlic can have beneficial effects on the skin and the ageing process, both in its fresh form and in garlic food preparations. They are effective in inhibiting the formation of free radicals, help to combat oxidative stress and inhibit the activation of nuclear factor Kappa B, making garlic´s properties an excellent component for maintaining skin health.

Bibliographical references

  1. Ankri, S., & Mirelman, D. (1999). Antimicrobial properties of allicin from garlic. Microbes and Infection, 1(2), 125–129.
  2. Rahman, K. (2003). Historical perspective on garlic and cardiovascular disease. The Journal of Nutrition, 131(3), 977S–979S.
  3. Salehi, B., Quispe, C., Chamkhi, I., El Omari, N., Balahbib, A., Sharopov, F., … & Cho, W. C. (2021). Allium Plants: A Plant for the Future. Plants (Basel, Switzerland), 10(2), 277.

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