ABSTRACT
IN recent years, sources of disease-modifying foods and their functional components have attracted attention in nutrition and clinical research. Garlic appears to be a food item that contributes multiple constituents that can potentially benefit human health. Papers, journals and the media have been reporting on various medical findings related to the effects of garlic. Over 2,000 papers have been written about garlic or its constituents (Lawson, 1998a). As a consequence, some health organizations have targeted garlic as a prime candidate for the development of low-cost "functional foods" and "nutraceuticals" that help to reduce risk factors associated with cardiovascular disease and cancer (Block, 1992). Garlic is fast becoming one of the most significant nutraceuticals of our time.
