Garlic is known as a natural antibiotic and has been used for centuries to fight viruses, bacteria, fungi and parasites. It is also credited with increasing exercise endurance and lowering cholesterol.
It contains allyl sulfides, which prevent cancer-causing free radicals. Research has shown that the benefits of consuming garlic are greatest from eating about two cloves per day.
Garlic is known to lower cholesterol levels, prevent blood clotting and improve heart health. It also strengthens the immune system, helps reduce allergy symptoms and lowers blood pressure. The active component allicin is responsible for these effects. Allicin activates the body’s white blood cells, which helps to eliminate bacteria and viruses that can cause infections. This may also help to reduce the incidence of common colds, sinusitis, ear infections, and asthma.
The sulphur compounds in garlic prevent the formation of new LDL cholesterol, thereby lowering total cholesterol levels. It also prevents oxidation of existing LDL cholesterol, thereby improving the HDL “good” cholesterol level. In addition, garlic is a powerful antioxidant that protects against cardiovascular disease. A study involving human subjects found that when taking aged garlic extract, the levels of both total and LDL cholesterol were significantly reduced, along with triglycerides.
Regular consumption of garlic also reduces the risk of stroke, peripheral vascular disease, and coronary heart disease. It also reduces the likelihood of thromboembolism and hypertension, as it relaxes the blood vessels to allow for smoother blood flow. Garlic also reduces oxidative stress that can be associated with aging, and promotes neuroprotection in the brain.
A 2019 Chinese study found that older adults who consumed garlic at least weekly lived longer than those who ate it less often. Moreover, the sulphur components in garlic are said to prevent the degradation of brain cell structure and may thus decrease your risk of dementia and Alzheimer’s disease.
In a recent clinical trial, participants who took 1,000 milligrams of a garlic-derived supplement daily experienced improved symptoms in their rheumatoid arthritis. They had less pain, fatigue and tenderness than the placebo group, according to a study published in 2020 in Phytotherapy Research.
Garlic is a rich source of Vitamins B6 and C, niacin, and manganese. It also contains a good amount of dietary fibre and minerals such as calcium, potassium, copper, iron, and selenium. Garlic can be added to most savory dishes and is easy to digest. It is also readily available as a supplement in the form of powder, oil and tablets.
Strengthens the Immune System
Garlic belongs to the allium family, which also includes onions, scallions, leeks and shallots. This group of vegetables has been used for centuries to help people stay healthy and fight off disease. Garlic contains organosulfur compounds, including allicin, which gives it its characteristic smell and immune-boosting properties. It also has antiviral and antibiotic properties. Allicin and the other compounds in garlic reduce the ability of bacteria to bind with human cells.
This helps the immune system respond to bacteria more quickly. In addition, the compounds in garlic increase antioxidant activity, which protects against oxidative damage that can lead to heart disease and cancer. The anti-inflammatory properties of garlic are thought to help prevent or ease the symptoms of arthritis. Allicin and diallyl disulfide in garlic decrease inflammatory cytokines that can cause pain and swelling in the joints.
Researchers are still trying to understand exactly how garlic strengthens the immune system, but they do know that it has powerful effects. It appears to reduce the expression of genes that create adipose cells that store fat, and it increases thermogenesis, which means the body burns more calories for energy. It also boosts the activity of immune cells that kill bacteria and viruses, such as T-cells and natural killer cells. In one study, mice that were fed a high-fat diet with garlic supplements had lower cholesterol and triglycerides, while their blood pressures dropped.
The sulfur-based compounds in garlic can cause bad breath, but there are things you can do to make your breath smell fresher, such as chewing on a piece of raw ginger, mint or lettuce. Researchers at Ohio State University tested several remedies and found that chewing on mint was the best.
A side effect of garlic is that it can interfere with some blood-thinning medications, so if you take those types of drugs, talk to your doctor before increasing your intake of the veggie. The health benefits of garlic are real, but it’s important to eat it in moderation and to not over-process or over-cook it. The best way to get the most out of this herb-like vegetable is to add it to soups, sauces, spreads and salad dressings. Kamagra Jelly and Sildenafil Malaysia can also improve immune system.
Lowers Blood Pressure
One of the biggest health risks is high blood pressure, which affects more than 16 million Britons and often goes undetected. It can lead to heart disease and stroke, but a change to your diet can cut your risk by 10%. Garlic can help as it stimulates production of the chemicals nitric oxide and hydrogen sulphide, which relax blood vessels.
Moreover, it inhibits the formation of angiotensin-converting enzyme, which increases blood pressure by contracting blood vessels. It also has a chemical called gamma-glutamylcysteine, which works like an ACE inhibitor but without the side effects. As a result, eating garlic can lower your blood pressure by up to 5 points.
The best way to enjoy the benefits of garlic is to eat it in savory dishes, soups, sauces, and salad dressings. However, you should be aware that it can cause bad breath and may increase your blood-clotting activity, so if you take any blood thinners it is a good idea to talk with your doctor before dramatically increasing your garlic intake.
Researchers have found that taking a supplement of ten to twelve peeled and minced cloves of raw garlic daily can significantly reduce blood pressure, according to a study published in BMC Cardiovascular Disorders in June 2008. The study’s author says that the average systolic blood pressure reduction was 4 to 5 points and the diastolic blood pressure was 2 to 3 points.
The reason that it is effective in lowering high blood pressure is because it contains allicin, which is a powerful substance that decreases the body’s levels of cholesterol. It also has anti-inflammatory properties and helps with blood circulation to the brain, heart, and kidneys.
Another reason that garlic is great for lowering high blood pressure is because it has been shown to prevent atherosclerosis, which is when plaque builds up in the arteries and can lead to heart attack or stroke. This is because it helps to increase the elasticity of the arteries, as well as reducing blood clots and inflammation. According to the National Heart, Blood, and Lung Institute, a combination of eating a healthy diet (including garlic), losing weight, exercising, and not smoking can all help protect against high blood pressure.
Garlic’s anti-inflammatory properties help reduce oxidative stress that can cause cell damage and lead to disease. It also helps fight the inflammatory effects of chronic diseases like diabetes, arthritis and Alzheimer’s. The allicin in garlic prevents the oxidation of LDL (bad) cholesterol and helps improve blood circulation. It also reduces the risk of blood clots and lowers blood pressure.
The ancient Greek physician Hippocrates used garlic for many ailments, including respiratory problems, parasites and fatigue. He even gave it to the original Olympic athletes in order to enhance their performance. Garlic has been shown to increase the body’s production of serotonin and nitric oxide, which relax blood vessels and improve circulation. It also may slow the progression of atherosclerosis, according to recent studies.
Adding more garlic to your diet may also help protect against bone loss, as it contains the antioxidant allicin. Some studies show that eating more garlic may increase estrogen levels in women entering menopause, which can help decrease the risk of osteoporosis later in life.
Another way garlic protects your bones is by lowering your risk of rheumatoid arthritis. The sulfur compounds in garlic have anti-inflammatory and anti-oxidative properties that can help soothe arthritic joints, especially when applied topically.
In addition to its anti-inflammatory benefits, garlic is packed with vitamin C, vitamin B6, dietary fiber, manganese and potassium. It also contains trace amounts of calcium, copper, iron, zinc and magnesium.
A clove of raw garlic is a natural cold and flu remedy because it can help strengthen the immune system. It can also help treat fungus infections, like athlete’s foot and yeast infections. It may even relieve the symptoms of toenail fungus. Its antibiotic properties are also helpful against digestive issues, such as stomach and esophageal cancer, thanks to allicin. Studies that follow groups of people over time suggest that those who eat more garlic are less likely to develop colorectal cancer, as well as stomach and esophageal ulcers. However, more research is needed to confirm these findings. Inflammation is a normal process in our bodies, but it becomes problematic when it lasts for long periods of time. Garlic can reduce inflammation by helping to balance our inflammatory response.