Garlic

- The main health-improving compound in garlic is allicin, which is created when garlic is crushed or chopped and then left for 10 minutes before cooking - though avoid too much heat

- Allicin has anti-inflammatory and anti-oxidative properties

- May help improve insulin sensitivity when added to a diet supporting glycaemic control

- Antimicrobial, antiviral and antifungal properties

- Early evidence of possible anti-cancer properties

Note: health benefits likely most potent when garlic is ingested raw, after crushing and being left for 10 minutes or so