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Garlic is a commonly known vegetable, which is used for preparing various dishes around the world. This plant is widely used as a herb in medicine. Garlic contains many bioactive compounds mainly sulfur derivatives allicin, ajoene, diallyl sulfide, diallyl disulfide and diallyl trisulfide but is also a source of vitamins E, C, minerals and polyphenols. Its chemical composition and antioxidant properties are still under research. Numerous scientific studies have shown that garlic may be used in the prevention and treatment of many diseases e.g.: atherosclerosis, myocardial infarction, cancer, bacterial, viral and fungal infections, and as a treatment for colds and digestive problems. Unlike antibiotics, garlic does not weaken the immune system but promotes it. It stimulates humoral and cell responses of the immune system. Its healthy properties are mainly due to strong antioxidant activity. The aim of this review is to present recent data on the healthy properties of garlic.