Garlic is a valuable edible plant. It has been known for several millennia before Christ and has been cultivated in ancient Egypt, Greece and Rome.

Garlic is a vivid illustration of the fact that a plant can be both a source of food and medicine. Its medicinal properties were described by Dioscorides as early as the first century AD.

• Garlic is one of the most popular means of preventing colds. It stimulates the human immune system by increasing antibody formation and phagocytosis.
• The active substances of garlic can inhibit the reproduction of the bacterium Nelysobacter pylori, so it is used in the treatment of peptic ulcer disease of the stomach and duodenum. Garlic does not destroy the natural flora of the body. It has a restorative effect on all systems, dissolves cholesterol in the blood, stimulates the lymphatic system, lowers blood pressure in people suffering from hypertension.
• Garlic has long been used to prevent gastrointestinal diseases, hypertension, atherosclerosis, influenza, atony of the stomach and intestines, dyspepsia, inflammation of the cecum, flatulence, to suppress putrefaction and fermentation in the intestines, broncho-pulmonary diseases.
• According to Japanese and American researchers, garlic has a pronounced anti-radiation effect.
• It binds the salts of heavy metals, leveling the effect of radiation on cells. Selenium, contained in garlic, binds free radicals and thus reduces the damaging effect of radiation on the body. Therefore, garlic should be consumed by people who work with ionizing radiation or live in areas contaminated with radionuclides.
• Clinical trials confirm that garlic reduces the content of cholesterol and triglycerides in the blood and increases the amount of high-density lipoproteins.

Regular consumption of garlic reduces the likelihood of developing a number of diseases associated with high blood fat content: diabetes, thromboembolic diseases, atherosclerosis and others.