Garlic has been used as both food and medicine for thousands of years, dating back to when the Egyptian pyramids were built. In early 18th century France, gravediggers drank crushed garlic in wine believing it would protect them from the plague. During both World War I and II, soldiers were given garlic to prevent gangrene. It was also used as an antiseptic and applied to wounds to prevent infection.

Today garlic is used to help prevent heart disease, including atherosclerosis or hardening of the arteries (plaque buildup in the arteries that can block the flow of blood and may lead to heart attack or stroke), high cholesterol, high blood pressure, and to boost the immune system. Eating garlic regularly may also help protect against cancer.

Garlic is rich in antioxidants. In your body, harmful particles called free radicals build up as you age and may contribute to heart disease, cancer, and Alzheimer disease. Antioxidants like those found in garlic fight off free radicals, and may reduce or even help prevent some of the damage they cause over time.