Garlic contains allyl sulfides, which can depress the growth of human cancer cells. Garlic can also protect against tumors and some types of cancer, and contains vitamins A and C, potassium, selenium, a variety of amino acids, as well as more than 70 sulfur compounds.
Garlic is a pungent member of the onion family. From its beginnings in Central Asia, garlic has been cultivated for 6,000 years. Although wild garlic grows in North America, the cultivated varieties came here via Europe.
Garlic contains the amino acid, alliin, which scientists say has antibiotic and bactericidal effects. It is believed to promote cardiovascular activity and a beneficial, soothing action on the respiratory system.
It is said that gladiators ate garlic to make them capable of greater feats of strength in the stadium.