The bulb has benefits but did you know the leaves do tooIJ
Although most scientific studies have investigated the effects of garlic bulb, the leaves offer a similar profile of benefits and risks.
Allicin, the primary active constituent of the garlic bulb, appears in lower amounts in the leaves or chives of the plant.
Garlic leaves may help to defend against several serious cardiovascular disease.
According to the UMMC, allicin in garlic may help to prevent hypertension, blood clots, hardening of arteries and heart attacks.
Additionally, garlic leaf’s antioxidant capacity can prevent free radical damage to cholesterol, a risk factor for several serious illnesses.
Regular use of garlic leaves may help to prevent some forms of cancer.
The UMMC reports a 30 per cent reduction in colorectal cancer risk among people who ingest garlic regularly.
Garlic in the diet defends against breast, prostate, stomach and throat cancer. More studies are needed to evaluate garlic leaf’s role in cancer prevention.
If you are undergoing treatment for cancer or have a history of the condition, talk to your health care provider about benefits of garlic as complementary treatment.
nAllicin, a pungent-smelling sulfur compound found in garlic leaves, tends to emanate from sweat glands and breath.
Many garlic leaf users experience halitosis and persistent body odour after taking the supplements. Although garlic leaves contain a lower concentration of malodorous compounds than garlic bulb, body odour remains a common complaint.
Garlic leaf can cause fevers, chills or hot flashes. Rarely, this may be accompanied by other uncomfortable symptoms such as dizziness, vertigo or headache.
Consult a qualified health care provider if these symptoms persist.
Garlic leaves are extensively used in Asian, North African, south European, south and Central American and Middle East cuisine.
The leaves are usually paired with onion, ginger, and tomato to form a delicious, spicy curry paste.
They are milder than bulbs and consumed when tender and immature.
Garlic leaves are generally cleaned, cut, and stir-fried with eggs, vegetables, or meat in parts of Asia where it is a popular vegetable.