The main benefits of garlic that have been proven in scientific research:
This helps combat a number of fungi, bacteria and viruses
- Reduce blood pressure
- cholesterol
- Helps reduce clogged arteries and repair the damage caused by arteriosclerosis
- Helps prevent and reduce intermittent claudication (pain on walking caused by arteriosclerosis
- Acting as an antiinflammatory
- Long-term use to help prevent certain cancers.
- Help increase the level of insulin in the body, thus reducing blood sugar levels.
- Some studies seem to indicate tha garlic slightly increased levels of serotonin in the brain that help fight stress and depression.
How to be prepared and eaten garlic essential to achieve these benefits. Garlic raw and the cooked has the properties of different drugs, which some effects of garlic are produced more effectively by eating raw garlic, while others work as well or better with garlic cooked meal.
Some of the benefits of garlic is caused by a compound called allicin that is active against various viruses and bacteria and is considered by many as the most powerful antioxidants known. However, this substance is not present in the garlic, but is formed when Alliin and alliinase, the two substances are present in combination. This occurs when the crushed garlic, crushed, or in the case of garlic supplements during the digestive process. The allicin only lasted a few minutes so it is important to eat garlic quickly after a cut or destroyed. Garlic when cooking destroys allicin. However, other substances are released as adenosine and ajoene which have anticoagulant properties and helps reduce cholesterol.
In a study conducted recently in Canada found that the antioxidant effect of allicin is due to acidic substance called allicin produced when sulfenic damaged. Other vegetables such as onions contain a substance very similar to allicin. But not compared to the antioxidant activity of garlic. This is probably because these substances do not decompose as quickly as allicin.
How to Use Garlic
We have noted that the way garlic is prepared for consumption and the way they eat is very important for their effectiveness. There are many supplements based on garlic sold in capsule form. Some of them are advertised as having a distinctive odor of garlic. These products are very helpful in reducing cholesterol and other uses but does not have antibiotic properties depend precisely because of this compound which gives garlic smell.
Some of the benefits of garlic, such as reducing cholesterol levels which can only be achieved after a few months taken every day. Because there are so many different garlic preparations is impossible to give general recommendations to the dose ingested. The best way is to buy a reputable brand as Kwai and Kyolic, follow the instructions and will notice any allergic reactions. In case of doubt or to treat certain health conditions can guide the competent naturopath.
Eating one or two cloves of garlic every day can provide significant health benefits but in terms of social relationships we may not be the best. Chew two or three leaf parsley after eating garlic can help control the odor but not eliminate entirely.
Prevention
Garlic is usually safe. However, some people may develop an allergic reaction in the form of gastrointestinal problems or skin irritation. Because of the nature of use of anticoagulants should be suspended at least two weeks before any surgery or tooth extraction.