India, Nov. 22 -- Most people know garlic as a basic ingredient, yet scientists have been tracking its effects far beyond cooking. Studies over the past 20 years have examined how garlic preparations interact with inflammation, oxidative stress, and disease-related markers.

Among a review of 83 human intervention trials, garlic crops up again and again as a small, steady bioactive food. It is linked to antioxidant shifts, lower lipids, modest blood-pressure drops, and some immune changes. The evidence is mixed, but the pattern is clear. Effects are real and limited by rapid metabolism and patchy bioavailability.

Clinical work finds garlic preparations, including raw, aged garlic extract (AGE) and tablets, can lower total cholesterol and...