Garlic
As antiseptic and drawing properties. It's primary benefit is in the reduction of heart disease. Garlic reportedly reduces the risk of cancer, lowers blood pressure, reduces total cholesterol and raises HDL (the desirable component of cholesterol), helps fight bacterial, viral and fungal infections, and reduces the tendency of blood to form clots. The main "ingredient" in garlic is allicin. It is responsible for the "garlic odor" as well as the plant's reported therapeutic effects. Allicin is present in garlic extract, dried garlic and in the fresh plant, so using any form provides the same benefit.

Below are some of the proposed mechanisms of action of garlic on improving the various cardiovascular risk factors.

• Garlic may lower cholesterol by inhibiting the enzymes HMG-CoA reductase or squalene epoxidase.

• Lowering of blood pressure likely results from inhibition of angiotensin-converting enzyme activity.

• Antithrombosis effects may be related to inhibition of adenosine deaminase.

• Antioxidant effects may be related to the inhibition of lipoxygenase.

How much Garlic?
The American Dietetic Association suggested that in order to obtain the potential health benefits of garlic, one must take 600 - 900mg (about 1 fresh clove) per day.