12 beneficial properties of garlic that should not be overlooked

One of the oldest cultivated plants in the world is found in almost every kitchen. Garlic is not only great for cooking, but also good for health. Its healing properties are truly invaluable.

Here are 12 beneficial properties of garlic that should not be overlooked

Garlic is so good for our health because…

  1. It is extremely nutritious These little pods contain an incredible amount of nutrients. Garlic is especially rich in vitamin C, B6 and potassium. The latter is as much as 401 g in 100 grams.
    It also contains vitamins A, K, folate, and a lot of minerals, including calcium (181 g in 100 g), iron (1.7 mg), magnesium (25 mg), phosphorus (153 mg), zinc 1.2 mg and selenium 14 , 2 mg. One clove of garlic (3 g) has about 18.8 kJ (4.5 calories), 0.2 g of protein and 1 g of carbohydrates.
  2. Affects blood sugar levels Garlic can help diabetics control their blood sugar (of course by following other recommendations). Garlic contains manganese – about 1.67 mg per 100 grams. An adult needs 2.5-5.0 mg of manganese. Manganese salts have a hypoglycemic effect in patients with diabetes – they lower blood sugar.
  3. Contains sulfur compounds Garlic is a particularly rich source of organosulfur ingredients – they give garlic flavor and aroma and a number of medicinal properties. During the preparation of garlic – when the pods are crushed or chopped, as well as when chewed – these are broken down into a number of other ingredients that interact with certain molecules in the body and have strong biological effects.
  4. Lowers cholesterol synthesis Garlic and its organo-sulfur ingredients reduce the synthesis of cholesterol in the liver. A series of these ingredients stop an enzyme that is a critical enzyme in the formation of cholesterol.
  5. Reduces the risk of cardiovascular disease (and thus the risk of heart attack or stroke) In several ways: Studies show that garlic and its ingredients help regulate blood pressure. And as already mentioned – garlic also helps lower bad cholesterol levels. In both cases, there are risk factors for cardiovascular disease. The sulfur ingredients contained in garlic inhibit platelet aggregation. Platelet aggregation (platelets) is the first stage in the formation of blood clots, which can clog the heart and brain arteries and cause a heart attack or stroke. Garlic also inhibits the proliferation of smooth muscle cells in the artery wall – which is extremely important, as the proliferation and travel of these otherwise dormant cells is central to vascular disease, including atherosclerosis. And then there are the garlic ingredients, which in erythrocytes can be converted into hydrogen sulfide – hydrogen sulfide is a molecule that acts as a dilator of blood vessels, which indirectly protects the heart.
  6. It has an anti-inflammatory effect Inflammation is the body’s natural response to injury or infection – so it plays a key role in the healing process and is not dangerous in itself. But chronic inflammation increases the risk of many diseases – including diabetes, cardiovascular disease, rheumatoid arthritis and some cancers. Research has shown that garlic and its extracts or. the compounds have anti-inflammatory effects. Inflammatory enzymes boil the organosulfur component obtained from garlic. In the laboratory, these ingredients have been found to reduce the formation of inflammatory molecules in macrophages involved in inflammation.
  7. Take care of gastrointestinal health Its antimicrobial and prebiotic properties ensure this. Prebiotics are nutrients for a healthy intestinal flora, but they also affect probiotics – good bacteria. Prebiotics therefore accelerate the growth of beneficial microorganisms and increase the activity of beneficial bacteria already present. Garlic also has an effect against intestinal parasites, speeds up appetite and digestion. It also works against tension.
  8. It is supposed to prevent Alzheimer’s disease and dementia Garlic is thought to help maintain cognitive health in the elderly, and studies have also shown that it may even reduce the risk of developing diseases such as Alzheimer’s disease and dementia. A study conducted at the University of Louisville found that certain garlic compounds (allyl sulfide) help prevent age-related changes in the gut-related intestinal microbiota. Garlic is also known to inhibit aging – it inhibits the formation of arteriosclerotic changes.
  9. It works against bacteria The antibacterial action of garlic was discovered by Louis Pasteur in 1858, and during the First and Second World Wars, garlic was used as an antiseptic to prevent gangrene. All members of the genus Allium – common onion, leek, chives, shallots, sage, especially garlic, have a strong antimicrobial effect. In a laboratory experiment, H. pylori, one of the causes of gastric cancer, has been shown to be sensitive to fresh garlic extract. They also found that as little as 2.5% of fresh garlic in the mouthwash provides good antibacterial activity. It also has a bactericidal effect on typhus, cholera, diphtheria and bacterial bites.
  10. Strengthens the immune system Garlic has antiviral properties and can help with some ailments – such as the common cold. It also relieves cough, for example, and helps with expectoration (eg in chronic bronchitis). The study, which divided 146 participants into two groups – one group received garlic supplements once a day for 12 weeks and the other received placebo – showed a reduction in cold morbidity. In the first group, 24 cases of colds were recorded, and in the second (placebo group) 65. There was also a shorter recovery in the first group.
  11. It works against cancer Garlic ingredients work against cancer. Boil enzymes t. i. the first stages, which are involved in the formation of metabolites with carcinogenic action, trigger enzymes of the second phase, which hunt and remove carcinogenic metabolites and trigger the cessation of cancer cell division, leading to their self-destruction.
  12. Is a powerful antioxidant Garlic contains antioxidants, substances that protect the body from harmful oxidants, among which the most common are t. i. free radicals. Free radicals destroy healthy cells. They also attack DNA and turn healthy cells into cancers, and turn beneficial cholesterol into harmful. The function of antioxidants is to neutralize free radicals and thus maintain a healthy balance. How many antioxidants the body can produce depends on the genetic record and environmental influences such as diet and smoking. Life changes that involve more pollution and a lower quality diet mean you are more exposed to free radicals. Garlic extract has been found to increase the activity of some antioxidant enzymes. Some side effects: Garlic can trigger them: in addition to unpleasant body odor and breath, abdominal pain and diarrhea are mentioned. More serious, however, are the consequences associated with bleeding. Garlic can also trigger allergic reactions and asthma in people who are exposed to garlic powder and steam.

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