Doubt about the benefits of garlic

A recent study in the US concludes that garlic is not an effective cholesterol-reducing agent, notwithstanding the form in which it is taken. Health benefits have been thought to arise from a substance called allicin, which is released when raw garlic is chopped or crushed. It has been shown to prevent cholesterol production when applied directly to cells in lab tests. However, Christopher Gardner, of Stanford University, says, its direct benefits may be diluted when garlic is eaten. The study results appear in the Archives of Internal Medicine.

CBC