Garlic is often used in cooking, and historically it has also been used to prevent and treat many ailments.
Records show that garlic was already in use at the time the Pyramids of Giza were built, that is, about five thousand years ago. Richard S. Rivlin wrote in the Journal of Nutrition that the ancient Greek physician Hippocrates (c. 460-370 BC), today known as the father of Western medicine, prescribed garlic for many conditions and diseases. Hippocrates encouraged the use of garlic to treat respiratory problems, parasites, indigestion and fatigue. The first Olympic athletes in ancient Greece were given garlic before the competition, which is probably the earliest example of this kind of improvement in athletic performance.
From ancient Egypt, garlic spread to advanced ancient civilizations that lived in the Indus Valley (present-day Pakistan and western India). From there, he penetrated China. People in ancient India appreciated the therapeutic effects of garlic and thought it was an aphrodisiac. The upper classes avoided garlic because they despised its strong odor, while monks, widows, adolescents, and those who took vows or fasted were not allowed to eat garlic because of its “invigorating” effects.
In the Middle East, East Asia and Nepal, garlic has been used to treat bronchitis, hypertension (high blood pressure), tuberculosis (tuberculosis), liver disease, dysentery, bloating, colic, intestinal parasites, rheumatism, diabetes and fever. The French, Spaniards and Portuguese brought garlic into the new world.
Garlic is widely used today for circulatory and heart problems, including atherosclerosis (hardening of the arteries), high cholesterol, heart attack, coronary heart disease, and hypertension. Garlic today is also used by some people to prevent lung cancer, prostate cancer, breast cancer, stomach cancer, rectal cancer and colon cancer. But only some of these uses are supported by scientific research. For example, a study published in the journal Food and Chemical Toxicology noted that short-term heating of garlic reduces the anti-inflammatory effects of raw garlic extracts, which may be bad news for people who don’t like the taste and / or smell of fresh garlic. We publish some scientific studies from peer-reviewed academic journals on the therapeutic benefits of garlic, which we summarize from Medical News Today.
Garlic and lung cancer
People who ate raw garlic at least twice a week for seven years were 44 percent less likely to develop lung cancer, a study in Jiangsu Province, China, found. The researchers, who published their study in the journal Cancer Prevention Research, interviewed 1,424 lung cancer patients and 4,543 healthy people. They were asked about their diet and lifestyle, including questions about smoking and how often they ate garlic. The study’s authors wrote: “A link between raw garlic consumption and lung cancer has been observed, suggesting that garlic could potentially serve as a preventative for the development of lung cancer.”
Hippocrates encouraged the use of garlic to treat respiratory problems, parasites, indigestion and fatigue
Organo-sulfur compounds found in garlic have been described as effective in destroying cells in glioblastomas, deadly brain tumors. Scientists from the Medical University of South Carolina reported in Cancer magazine that three pure organic sulfur compounds from garlic were shown to be effective in destroying brain cancer cells, with DATS being the most effective compound. Co-author of the study dr. Ray Swapan explained, “This research highlights the power of plant compounds as a natural remedy to control malignant growth of tumor cells in the human brain. However, more studies on animal models of brain tumors are needed before applying this therapeutic strategy to patients with brain tumors.”
When hip wear
Women who ate many types of vegetables, including garlic, leeks, shallots and onions, and had lower levels of osteoarthritis, reported English researchers from King’s College London and the University of East Anglia and published the study in BMC Musculoskeletal Disorders. The study’s authors said their findings not only confirmed the effect of diet on osteoarthritis, but also showed the potential for using garlic compounds to treat osteoarthritis.
A long-term study involving more than a thousand healthy twins found that those whose eating habits included lots of fruits and vegetables, especially garlic and onions, had fewer signs of early osteoarthritis in the hip joint.
Potentially potent antibiotic
Dialyl sulfide, a compound in garlic, has been a hundred times more effective than two popular antibiotics in fighting Campylobacter, according to a study published in the Journal of Antimicrobial Chemotherapy. Campylobacter is one of the most common causes of intestinal infections.
Facts about garlic
- In many countries, garlic has been used in medicine for centuries.
- Garlic can have a number of health benefits – both raw and cooked.
- May have important antibiotic properties. Heart protection Dialyl trisulfide, a component of garlic oil, helps protect the heart during heart surgery and after a heart attack, researchers at Emory University School of Medicine have found. They also believe that diallyl trisulfide could be used to treat heart failure. Hydrogen sulfide has been shown to protect the heart from damage, but this compound is very volatile and difficult to use for therapy. Scientists have therefore decided to focus on diallyl trisulfide, a component of garlic oil. In experiments with laboratory mice, the team found that mice that received diallyl trisulfide had 61 percent fewer heart damage after a heart attack compared to untreated mice. In another study published in the Journal of Agricultural and Food Chemistry, scientists found that garlic oil can help protect diabetics from cardiomyopathy, one of the leading causes of death in diabetics. Cardiomyopathy is a chronic disease of the heart muscle that is abnormally thickened, enlarged and / or hardened. Garlic is often used today for circulatory and heart problems. High cholesterol and blood pressure Researchers at Ankara University have studied the effects of garlic extract on the lipid (fat) profile in patients with high cholesterol. Their study was published in the Journal of Nutritional Biochemistry. The study involved 23 volunteers, all with high cholesterol, and 13 also had high blood pressure. Garlic extract supplements have lowered high cholesterol and blood pressure in patients with hypertension. The scientists added that their study was conducted on a small number of people and needs to be upgraded. In ancient Egypt Garlic (Allium sativum) belongs to the family of vegetables alium (contains the substance alium) and is closely related to onions, chives, leeks, chives and shallots. In ancient Egypt, it was used both for culinary purposes and for its health and therapeutic benefits. Prostate cancer Doctors at the Urology Department of the Sino-Japanese Hospital in Beijing conducted a study that assessed the relationship between eating vegetables from the entire alium family and the risk of prostate cancer. They collected and analyzed published studies up to May 2013 and reported their findings in the Asian Pacific Journal of Cancer Prevention: “Vegetables, especially garlic intake, are associated with a reduced risk of prostate cancer.” The team of scientists added that further well-designed prospective studies should be conducted to confirm their findings. Garlic and the common cold A group of researchers from St. The Joseph Family Medicine Residency in Indiana conducted a study entitled Treating Colds in Children and Adults, published in American Family Physician. Prophylactic use of garlic has been reported to reduce the incidence of colds in adults, but does not affect the duration of symptoms. Prophylactic use means regular use to prevent disease. Although some research shows that raw garlic has the most benefits, other studies have examined the impact of vegetables from the entire alium family, both raw and cooked, and found their benefits. Therefore, you can enjoy garlic in different ways to take advantage of all its benefits, concludes Medical News Today.