Garlic As an Antioxidant

One theory suggests that free radicals are an important cause of atherosclerosis (a disease affecting arterial blood vessels). Free radicals are naturally occurring molecules that can damage many of our tissues. They can also attack LDL (bad) cholesterol and make it even more harmful to arteries.

A Number of substances called antioxidants help the body combat the damaging effects of oxidation. For example, vitamin E is a potent antioxidant that has been found to reduce the incidence of heart disease. Garlic too, is a potent antioxidant, and it appears to protect LDL cholesterol from free radicals.

Several studies have identified some of garlic’s sulfur compounds as antioxidants, includingalliin and allicin as well as two other compounds called S-allyl cysteine and diallyl disulfide. Other studies on garlic indicate that it is also an effective neutralizer of free radicals.

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