Traditionally called stinking rose or rocambole, garlic is more than just a spicy, pungent addition to food. It was used as long ago as ancient Egyptian times as a traditional remedy to maintain health and treat disease. The potential health benefits of garlic reside in its natural components, which include allicin, a compound that is produced when you chew and crush fresh garlic.
Intact cells in garlic contain a natural compound called alliin. When you crush garlic cloves by chewing them, alliin is released from broken cells and contacts a garlic enzyme called alliinase. Alliinase converts alliin into a volatile oil, allicin, which is a main active ingredient in crushed garlic. Garlic also contains other oils, called ajoenes and terpenes, as well as several water-soluble compounds. Some amino acids, vitamin C, calcium, iron and other minerals are also components of fresh garlic. Read more http://healthyeating.sfgate.com/benefits-chewing-raw-garlic-3104.html