<p>Breast cancer is the most diagnosed female tumor in the world, and its management and treatment are important challenges for clinicians. Many risk factors are associated with the onset and progression of this disease, and, among these, a balanced and healthy diet plays a crucial role. In recent years, the attention of the scientific community has been focused on the health effects of dietary bioactive compounds, with well-known antioxidant and anti-inflammatory activities, as an important tool to prevent many common human diseases, including cancer. In this context, garlic, a widely cultivated and consumed spice, is a rich source of natural compounds, mainly organosulfur compounds, phenolics, saponins, and polysaccharides, whose biological activities are closely associated with its beneficial effects on human health. This perspective study aims to present published data on the effects of garlic in breast cancer, highlighting the molecular mechanisms involved and suggesting the research prospects.</p> Graphical abstract <p></p>