Garlic is grown and harvested for its distinctive taste and health benefits. It is a plant of the onion family, valued for flavoring foods and their medicinal value.
Chemical compounds found in garlic have active medicinal properties. Garlic is one of the best antiviral, antimicrobial, antibacterial, anti-parasitic, and antifungal herbs.
These are effective at killing microorganisms responsible for some common and even rare infections. The health benefits stem from sulfur compounds result of allicin.
The phytochemicals contained in garlic are immune-boosting, heart-healthy, anti-inflammatory, and has nutritional qualities.
Garlic contains several sulfur compounds but, the main one is allicin. It is an organosulfur compound that is responsible for the unique smell and taste of garlic. The sulfur compounds from garlic enter the body from the digestive tract and travel throughout the body, dispensing its potent biological effects.
When a garlic clove is, crushed, chopped, or chewed, allicin is released. It is accountable for most of the pharmacological activity of crushed raw garlic cloves. The therapeutic effects of allicin include hypolipidemic, antioxidant activity.
However, allicin is an unstable compound and is only briefly present in fresh crushed garlic.
Garlic's antioxidants activity supports the body's protective mechanisms against oxidative cell damage. It protects the brain from oxidative stress. Garlic is also rich in vitamin C, vitamin B6, manganese selenium, fiber, calcium, copper, potassium, phosphorus, iron, and vitamin B1.
In Summary Health Benefits of Garlic:
- Boost the function of the immune system.
- Prevent and reduces the severity of common illnesses like the flu or the common cold. Its Immune system boost reduces the occurrence and keeps colds and flu from attacking or affecting you.
- Lower the total LDL cholesterol. Improved cholesterol levels minimize the risk of heart disease. Enhance cardiovascular health.
- Garlic assists in reducing your total and low-density lipoprotein (LDL) cholesterol. It benefits the heart by preventing arterial calcification. Garlic has blood-thinning effects. Such anticoagulant actions reduce excessive clotting and help prevent the development of atherosclerosis.
- Reduce and control blood pressure/ hypertension. It helps lower the systolic and diastolic blood pressure even compared to conventional prescribed drugs.
- Sulfur compounds in garlic help protect against organ damage from heavy metal toxicity. Reduce clinical signs and levels of toxicity which can lead to organ damage.
- Garlic protects your liver from harm. Help your liver release toxins from the body. Reduce liver damage due to toxins and medications by improving antioxidant effect.
- Antioxidants from garlic help protect the body from oxidative damage. The antioxidants boost brain health. Shield your cells from harm.
- Minimize bone loss by increasing estrogen in females with positive effects on bone health in women and osteoarthritis. Rein in decreased estrogen deficiency. Increases estrogen in females and minimizes bone loss.
- Garlic can improve blood glucose levels in individuals with Diabetes.
- Antibacterial effects prevent bacteria, viruses, and the growth of yeasts.
- Its antimicrobial actions fight infections.
- Fend off fungi, fights fungal infections. The antifungal properties can combat diseases,
- Reduce inflammation with its anti-inflammatory effects. Use as an anti-inflammatory for sore and inflamed joints and muscles.
- Garlic promotes healthy digestion stimulates your stomach membrane to create more gastric juices, which aids digestion. The allicin may protect the gastrointestinal system by inhibiting the growth of pathogens.
- Enhance hair health, treat eye infections, and clears up the skin.
Garlic A Food Flavoring Additive:
As a cooking herb, garlic is nutritious and has few calories. It makes a healthy addition and is delicious when included in diets.
The strong taste of garlic adds pep and zest to otherwise bland recipes. It intensifies flavor to most savory dishes, especially soups and sauces. The organic sulfur compound allicin in garlic gives it a pungent smell.
The most benefit comes from raw garlic. However, higher temperatures kill the allicin activity. It is also best to add garlic to your recipes when cooking is almost complete.
Garlic protects food. Antibacterial properties in fresh garlic can help kill the bacteria that lead to food poisoning.
Garlic Side Effects:
Fresh garlic and garlic supplements are generally safe and well-tolerated.
Overdoing its use can cause discomfort, including upset stomach, belching, bloating, heartburn, nausea, vomiting, abdominal pain, flatulence, diarrhea, bad breath, and body odor.
The common complaints after taking garlic tablets are increased breath and body odor. It is best to take garlic supplements with food to prevent side effects.
Garlic supplements can also cause headaches, fatigue, appetite loss, muscle aches, dizziness, and allergic reactions such as asthma attacks or skin rashes.
It may interact with medications; however, moderate doses are safe to combine with most drugs.
If you take blood thinners, taking a garlic supplement can increase the medication's effect. Discuss with your doctor your garlic usage.
Garlic is available in a variety of forms besides fresh garlic bulbs, cloves, or braided garlic. There is dehydrated garlic powder, pickled garlic, garlic oil, garlic extract, garlic dietary supplements, pills, capsules, soft gels, and much more products.