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Garlic has long been recognised as a malodorous but important medical plant with a wide range of health supporting properties. Until recently when Turmeric overtook it, it had the greatest number of research papers in PubMed for a food derived health supporting ingredient. In relation to its content of small molecule chemistry, garlic not only has antibacterial properties; it has antiviral, antifungal and antiprotozoal properties as well, and it has beneficial effects on the cardiovascular and immune systems.[1]

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