Health Benefits Of Garlic

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Health Benefits Of Garlic

Garlic (white onion, lat. – Allium sativum) is a plant of very strong and volatile flavor, which is known for its excellent culinary and medical properties.
The main ingredient of garlic is allicin that possesses amazing antibacterial, antiviral, antigens, antiparasitic and antioxidant effects.
Originally from central Asia, garlic is one of the oldest cultivated plants in the world that has been growing for over 5000 years.
It seems that the Egyptians first started breeding this plant that played an important role in their culture.
Garlic was regarded by the Egyptians as a holy plant and found in the Pharaonic tombs.
They also knew about the healing properties of garlic – they gave it to the slaves to increase their strength and resistance to disease.
The healing properties of the white harbor were very well known to the ancient Greeks and Romans, whose athletes were eating garlic before the sporting events.

How Garlic Affects Health?

Because of its unique composition, garlic has beneficial effects on many diseases such as viral and bacterial infections, arthritis, cardiovascular diseases, respiratory diseases, digestive problems, parasites, and chronic fatigue.
Researches confirm that regular garlic use regulates blood pressure and blood cholesterol levels.
Studies also confirm that garlic can serve as an excellent prevention of many types of cancer.

Cardiovascular diseases

Numerous garlic studies confirm that this plant plays an important role in the health of our cardiovascular system. Garlic protects blood cells and vessels from inflammatory and oxidative processes.
Vascular damage to highly reactive oxygen molecules is a key factor that increases the risk of cardiovascular disease, including infarction and atherosclerosis. Oxidative damage also causes undesirable inflammation and oxidative stress that increases the risk of blood vessel clogging. The unique composition of garlic, which contains a whole range of sulfur compounds, protects against oxidative stress and inflammation.

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List of sulfur compounds in garlic:
alliin
allicin
allixin
allyl polysulfides (APS) *
diallyl sulfide (DAS)
diallyl disulfide (DADS)
diallyl trisulfide (DATS)
N-acetylcysteine (NAC)
N-acetyl-S-allyl cysteine (NASC)
S-allyl cysteine (SAC)
S-allyl mercapto cysteine (SAMC)
S-acetylcysteine (SEC)
S-methyl cysteine (SMC)
S-propylcysteine (SPC)
1,2-vinyl dithite (1,2-DT)
thiacremonone

Garlic also affects triglyceride levels and, in general, cholesterol in the blood. In addition to protecting our blood vessels from clogging, garlic prevents the formation of blood clots, thanks to a unique ingredient called rhododendron.
Very impressive is the ability of the white bowel to reduce blood pressure.
Glycine supposedly blocks the activity of angiotensin, which prevents undesired blood vessel contraction and blood pressure growth. The healing effect of garlic on the cardiovascular system is also linked to the high content of vitamin C, vitamin B6, selenium and manganese.
Anti-inflammatory properties of garlic
Not only the vascular system can benefit from anti-inflammatory properties of garlic. Introductory studies have shown that garlic also has a positive effect on the bone, muscle and respiratory system.
Diallyl sulfide and thiquinone in the composition of the white port show antirheumatics properties. The garlic has also caused improvements in inflammation caused by allergies.
Other research that links obesity with inflammatory processes in the body confirms that sulfur compounds containing garlic can prevent inflammatory processes that stimulate the formation of fat cells.

Antibacterial and antiviral properties of garlic

In the history of medicine, antibacterial and antiviral properties of garlic are legendary.
Garlic and its ingredients have undergone numerous studies to demonstrate their effect on infections caused by bacteria and viruses. Its antimicrobial activity also includes fungi and parasites.
One of the ingredients of garlic – ajoene – proved to be particularly effective in the treatment of Candida albicans fungi. Recent garlic studies have confirmed its effect on the bacterium of Pseudomonas aeruginosa, as well as on many other bacteria.
Especially the physician’s interest is the effect of garlic on bacteria resistant to modern antibiotics

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Cancer Prevention

Studies confirm that this plant has significant anticancer properties.
Regular consumption of larger quantities of garlic significantly reduces the risk of many types of cancer.

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