Scientists attribute health-promoting influences on the body to the ingredient allicin and its degradation products. In experiments, garlic inhibits the spread of fungi and bacteria and even showed a slight antiviral effect.

Furthermore, garlic - more precisely, its sulphurous compound ajoen - probably inhibits blood coagulation because it has a blood-thinning effect and thus prevents individual blood platelets from sticking together. This allows the blood to flow better through the veins. This in turn can protect against the development of arteriosclerosis, strengthens the circulation and prevents blood clots, i.e. thromboses such as heart attacks. Garlic-sulphur compounds can also have a positive effect on the cardiovascular system by reducing blood fat levels.

There are also studies that show that garlic has a slightly antihypertensive effect. There is still controversy as to whether allicin is also able to reduce the bad LDL cholesterol levels.

Garlic is also a good source of selenium. Selenium is an essential trace element that is important for the metabolism, the immune system, the thyroid gland as well as for healthy skin and nails.