In addition to its culinary applications, garlic has a history of use as a medicine, aphrodisiac, talisman against evil spirits. Elsewhere garlic was banned.

    The Greeks and Egyptians attributed aphrodisiac properties garlic. Perhaps because of the hot herb's reputation for inflaming the passions, some cultures forbade the eating of garlic or entering of sacred places after eating it. Tibetan monks, for instance, were forbidden from entering the monasteries if they had eaten garlic.
Sanskrit records show garlic’s medicinal use about 5,000 years ago, and the Chinese have used it as medicine for at least 3,000 years. The Egyptians, Babylonians, Greeks, and Romans all used garlic for healing purposes. Six dried garlic bulbs were in the tomb of Tutankhamen.

    Allicin is an organic compound obtained from garlic. It is also obtainable from onions, and other species in the family Alliaceae. It was first isolated and studied in the laboratory by Chester J. Cavallito in 1944. This colourless liquid has a distinctively pungent smell. This compound exhibits antibacterial and anti-fungal properties. Allicin is garlic's defence mechanism against attacks by pests. 
    Allicin is not present in garlic unless tissue damage occurs, and is formed by the action of the enzyme alliinase on alliin. It can also be prepared in racemic form by oxidation of diallyldisulfide: 
    (SCH2CH=CH2)2 + RCO3H → CH2=CHCH2SS(O)CH2CH=CH2 + RCO2H 
    Alliinase is irreversibly deactivated below a pH of 3; as such, allicin is generally not produced in the body from the consumption of fresh or powdered garlic. Furthermore, allicin can be unstable, breaking down within 16 h at 23C.

    Alliin (al'-ee-in) is a sulfoxide that is a natural constituent of fresh garlic. It is a derivative of the amino acid cysteine. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin which is primarily responsible for the aroma of fresh garlic. Garlic has been used since antiquity as a therapeutic remedy for oxygen toxicity, and when this was investigated, garlic did indeed show strong antioxidant and hydroxyl radical scavenging properties, possibly owing to the alliin contained within. 
    When the effect of alliin is observed on blood cells in vitro, a noted increase in the engulfing capacity of phagocyting cells is seen.

    Garlic is No.1 anti-cancer product as recommended by National Cancer Institule(USA)

    Garlic lowers blood pressure a little. (9% to 15 % with one or two medium cloves per day.)
    Garlic lowers LDL Cholesterol a little. (9% to 15 % with one or two medium cloves per day.)
    Garlic helps reduce atherosclerotic buildup (plaque) within the arterial system. One recent study shows this effect to be greater in women than men.
    Garlic lowers or helps to regulate blood sugar.
    Garlic helps to prevent blood clots from forming, thus reducing the possibility of strokes and thromboses (Hemophiliacs shouldn't use garlic.)
    1.Garlic helps to prevent cancer, especially of the digestive system, prevents certain tumors from growing larger and reduces the size of certain tumors. 
    2.Garlic may help to remove heavy metals such as lead and mercury from the body. 
    3.Raw Garlic is a potent natural antibiotic that works differently than modern antibiotics and kills some strains of bacteria, like staph, that have become immune or resistant to modern antibiotics. 
    4.Garlic has anti-fungal and anti-viral properties. 
    5.Garlic dramatically reduces yeast infections due to Candida species. 
    6.Garlic has anti-oxidant properties and is a source of selenium. 
    7.Eating garlic gives the consumer an enhanced sense of well being - it makes you feel good just eating it. 
    8.Garlic probably has other benefits as well.

    Although Garlic has so many benefits to human body, but it has a unpleasant odor. most of people do not like this taste , Power-Gar™ Garlic Extract --- we use modern biological technology to enrichment the elite containing in the Garlic and get rid of the odor of it.