systolic blood pressure, oxidative stress, vascular remodeling, and aortic NAD(P)H oxidase activity (Mikaili et al., 2013). It has a significant effect on blood pressure lowering, serum cholesterol and triglyceride reduction, atherosclerosis prevention, increasing fibrinolytic activity, and inhibition of platelet aggregation. The oral administration of garlic effectively lowers the high blood pressure of animals. The mechanism behind the antihypertensive effect of garlic is due to its prostaglandin-like activity which results in a decrease in peripheral vascular resistance (Bayan et al., 2014; Shang et al., 2019; Ku-Vera et al., 2020). Experimental studies also show the hypoglycemic effect of garlic in animals (Saikat et al., 2021). In many studies, it was found that garlic can reduce the level of glucose in the blood of diabetic patients. The volatile compounds present in garlic are responsible for lowering the blood glucose level such as alliin, allicin, diallyl disulfide, and trisulfide (Ribeiro et al., 2021). The extract of garlic is effective in the reduction of insulin resistance (Bayan et al., 2014). Garlic is also useful for the health of the liver as it acts as an antioxidizing agent and detoxifies the harmful chemicals or compounds produced by the liver during the metabolism of certain medicines (Manal, 2018; Yamaguchi et al., 2019). Acetaminophen is an analgesic and antipyretic drug used worldwide but its overdose may lead to hepatic and nephrotic toxicity. It is proven that the hepatotoxicity induced by acetaminophen can be prevented with garlic (Dorrigiv et al., 2020). The inclusion of garlic in the diet of animals is also beneficial for the cure of hepatotoxicity induced by gentamycin (an antibiotic commonly used in ruminants) (Ademiluyi et al., 2013). The compounds of garlic enhance the antioxidant defense system of animals and can also reduce lipid peroxidation (Kamra et al., 2012). Historically, garlic has long been used by different cultures for combating infectious diseases owing to its antimicrobial activity. This antimicrobial activity is attributed to the sulfur compounds present in garlic such as allicin (Mikaili et al., 2013). This compound has sulfhydryl-modifying activity and causes inhibition of sulfhydryl enzymes (Bhatwalkar et al., 2021). Moreover, garlic has shown differential inhibition of harmful enteric microbes and beneficial intestinal microflora (Chidinma et al., 2019). It has proven to be very effective against many gram-negative, gram-positive, and acid-fast bacteria such as Escherichia coli, Pseudomonas, Salmonella, Staphylococcus aureus, Proteus, Klebsiella, Bacillus subtilis, Micrococcus, Mycobacterium, and Helicobacter (ELMahmood, 2009; Hannan et al., 2011; Zardast et al., 2016; ElAzzouny et al., 2018; Elmowalid et al., 2019; Fufa, 2019; Lionel et al., 2020; Al-Shoaibi and Benedicts, 2021; Oyawoye et al., 2022). Garlic when used in combination with ciprofloxacin exhibited a synergistic response (Arguello-Garcia et al., 2018). The extract of A. sativum also has anti-inflammatory effects (Batiha et al., 2020). The mechanism behind the antiinflammatory activity of garlic is through inhibition of the cytoskeleton assembly-disassembly process (Shih et al., 2010). The organosulfur compounds of garlic have shown preventive effects against intestinal damage and endotoxin-induced systemic inflammation (Lee et al., 2012). Thiacremonone is a sulfur compound present in garlic that works through the inhibition of NF-κB activity and prevents amyloidogenesis and neuroinflammation (Arreola et al., 2015). Thus, garlic extract can also be used in neurodegenerative diseases such as Alzheimer’s disease (Mikaili et al., 2013). Immunomodulation is also one of the properties of garlic extract. It is observed that aged garlic extract is more potent than raw garlic extract due to the transformation of organosulfur compounds (Bazaraliyeva et al., 2022). The immunomodulatory effect of garlic is due to its property of proliferating interferonγ and interleukin-2 gene expression of stimulated lymphocytes. It is also involved in the induction of nitric oxide that reduces the infection of macrophages (Arreola et al., 2015). CHEMICAL COMPOSITION OF GARLIC Recent research has shown many pharmacological effects of A. sativum and its compounds such as allicin. The studies conducted on the chemical composition of garlic; refer to Tab 1. have shown that it has many therapeutically important Fig 1. The