Garlic is a superfood or "whole food" and has been shown to prevent heart disease (including atherosclerosis, high cholesterol, and high blood pressure) and cancer. It is also widely used at the outset of colds to ward off infections. Garlic contains a rich variety of sulfuric compounds. Of the nearly one hundred nutrients in garlic, the most important in terms of health benefits seems to be the sulfur compound allicin—an amino acid. Allicin is present when garlic cloves are crushed, chewed, or cut. In addition to allicin, a single clove of garlic offers a stew of compounds with potential health benefits, including saponins, phosphorus, potassium, zinc, selenium, polyphenols, and arginine. Garlic is also good source of vitamin B6 and also of vitamin C. As with most whole foods, garlic's antioxidant and anti-inflammatory abilities are probably due to the sum of the whole rather than a single agent.