Garlic is a powerful antioxidant helping to protect against free radicals in the body, which are known to cause damage to cells and encourage cancers.
Garlic 'fights food poisoning bacteria' From the Telegraph 3rd May 2012 "Scientists have found a compound in garlic that is 100 times more effective at fighting a common type of bacteria that causes food poisoning, called Campylobacter, than two types of antibiotic. Campylobacter is commonly found both on the surface of poultry and inside the flesh.
Researchers at Washington State University in the US have found that a compound derived from garlic, called diallyl sulphide, is particularly effective at penetrating the slimy film that protects colonies of Campylobacter. They found that, in a laboratory setting, it was 100 times more effective than the antibiotics erythromycin and ciprofloxacin, and would often work in "a fraction of the time".
Barbara Rasco, associate professor of food science, said: "Diallyl sulphide could make many foods safer to eat. It can be used to clean food preparation surfaces and as a preservative in packaged foods like potato and pasta salads, coleslaw and deli meats."