Garlic is a spice and a microorganism-controlling agent. According to recent studies, the extract of garlic is antibacterial against various organisms, such as fungi and bacterial against various organisms, such as fungi and bacteria. The active ingredient, allicin, has been identified. Garlic's broad-spectrum medicinal potential comes from its ability to kill beneficial bacteria. Additionally, garlic plants may help suppress germs that are pathogenic in the environment. Garlic (Allium sativum L. fam. Alliaceae) is a well-studied herbal remedy that also has culinary and culinary-seasoning applications. Garlic comprises enzymes like allinase, sulfur-containing substances like alliin, and allicin, which is formed enzymatically from alliin. Many diseases and conditions, including illnesses, injuries, diarrhea, arthritis, cardiovascular disease, and diabetes, have traditionally been treated with this method. Garlic has been shown to offer a variety of health benefits in laboratory settings, including as an antibiotic, blood pressure regulator, heart protector, cholesterol reducer, cancer fighter, immune system booster, and hypoglycemic. Garlic is being tested for elevated blood pressure, hypercholesterolemia, type 2 diabetes, artery disease, and reducing the risk of cancer. Possible benefits in terms of lowering cholesterol and blood pressure, preventing blood clots, and shielding against cancer have all been the subject of these thorough studies. Allergies to garlic are rare.