· Facts about garlic

·        Chemical Composition Garlic

·        Effect of garlic on the immune system

• The effect of garlic on the circulatory system
• Effect of garlic in dementia and Alzheimer's
• Garlic and Skeletal Health
• Contraindications for eating garlic
• summary
• bibliography

Opinions about garlic vary widely. For many, an indispensable part of their daily diet. It's a spice used in virtually every dish, but others find it redundant and aren't fans of its specific pungent taste and smell. There is also a group that doubts its effectiveness in helping treat various diseases. Garlic is currently enjoying great popularity again, it is no longer only traded as an addition to dishes or as a spice, but also to an increasing extent as a therapeutic agent and used to support the treatment of various diseases due to a number of health-promoting properties. We will review what is a myth about it and what is true and how we can use it - not only in the kitchen.

facts about garlic

Garlic, Common Garlic (Allium sativum L.) is a perennial species that is now cultivated worldwide. It originally comes from Central Asia. It belongs to the same genus as onion, chives or leeks and has been used since ancient times in the Far East, where it enjoys great popularity as one of the oldest documented medicinal products, in addition to its use as a spice. Garlic was first mentioned over 5,000 years ago. Even ancient times valued its health-promoting properties. Garlic has been mentioned in manuscripts from ancient Rome, Greece, China and India. Even then, its healing properties were known and it was used as a means of improving digestion, healing wound infections, and improving physiological performance and condition. For this reason it was given to ancient athletes before the games or gladiators who fought in the Coliseum.

Chemical composition garlic

Garlic is low in calories and has a very high nutrient density. The average weight of a clove is around 3 grams. This portion has 4.5 kcal, of which 0.2 grams are protein and 1 gram are carbohydrates. There are about 152 kcal in 100 grams of garlic, but it should be borne in mind that due to the inability to consume it in such large quantities, the sulfuric substances it contains are much more valuable. In addition, it also provides ingredients such as selenium, manganese, vitamin B6 and fiber. It contains small amounts of copper, potassium, calcium, phosphorus and vitamin B1.

The characteristic taste and smell of garlic is due to many different sulfur compounds, especially fat-soluble ones. In addition, they also determine its positive effect on the human body. Unfortunately, they can also cause side effects such as irritation of the mucous membranes, skin and digestive system. By crushing the garlic bulb, we trigger a series of chemical reactions, resulting in the creation of many new biologically active substances. Among them there are those with the most powerful therapeutic effects and they are: Allicin , Alliin , Ajoene , S-Allylcysteine , Sulfide Diallyl (DAS).

Effect of garlic on the immune system

garlic has a health-promoting effect on our immune system. His role in this case cannot be overstated. It is therefore not surprising that it is becoming an increasingly important part of measures to support natural immunity. This is confirmed by research conducted in Australia. Their goal was to investigate how the active substances contained in garlic affect the susceptibility of subjects to infections. Of the 146 people in the study, the group that regularly took garlic supplements had fewer infections (24) than the placebo group (65 infections). In addition, the duration of such treatment was shorter on average 3.5 days compared to the control group. The doses used in the studies ranged from 500 mg to 2650 mg of garlic extract (aged) per day.

This extract is so effective due to the presence of allicin , a natural antibiotic, and thiosulfates, which makes it effective against bacteria high in the mouth, among others. Unfortunately, only fresh garlic that has not been exposed to high temperatures has such powerful properties. This makes it difficult to use in practice due to its pungent taste and smell. Also, large amounts of it would need to be consumed, which is why garlic extracts and extracts are the solution.

The effect of garlic on the circulatory system

This is the best-studied property of garlic to date. It lowers blood pressure, total cholesterol, but also LDL, which is unfavorable to our health. It increases HDL cholesterol, also known as "good cholesterol," and reduces the risk of atherosclerotic disease. Garlic and garlic preparations with S- Allylcystein are able to significantly lower blood pressure.

More than 20 clinical studies were analyzed and the results showed that garlic supplementation in extract or extract form was able to reduce both diastolic and systolic blood pressure. It should be noted that these studies were only conducted in patients diagnosed with hypertension. By 8-9 mmHg and 6-7 mmHg respectively compared to the placebo groups. To better illustrate this, I would just like to mention that it is a value that is comparable to drugs for high blood pressure. Interestingly, this effect only occurred in the hypertensive group; in healthy people, blood pressure remained unchanged despite taking the same amount of the supplement. Garlic also has a positive effect on the regeneration of damaged heart muscle cells. Ingestion of 1000mg of raw garlic by people with atherosclerosis resulted in improved performance during exercise.

Effect of garlic in dementia and Alzheimer's

This is another little-known fact. Garlic can be a support to reduce the symptoms of the diseases mentioned above. Due to the fact that it contains large amounts of antioxidants that significantly reduce the amount of free radicals. Free radicals lead to oxidative tissue damage and are major contributors to accelerating the aging and degeneration of cells, including those in the brain. Studies have been conducted that have confirmed that garlic can positively affect the activity of antioxidant enzymes, which in turn reduce oxidative stress.

garlic and skeletal health

Here the situation is somewhat different. Although no studies have been conducted in humans to determine the effects of substances found in garlic, studies have been conducted in rodents. They showed an increased amount of estrogen in women after consuming garlic extracts. Following this line of reasoning, it may lead to a reduced risk of bone loss in postmenopausal and perimenopausal women. Then the risk of a breakdown of the bone tissue, which can lead to osteoporosis, increases significantly. This may indicate that both the dietary supplement and the fresh product have a positive effect on bone health in women. Plants like onions and garlic can also help prevent joint disease, but research is still ongoing.

Contraindications for eating garlic

Wondering if there are any contraindications to eating garlic. As with any food product, we find them here. The first group of people are those who are naturally allergic to it. People with bleeding disorders and people taking blood thinners should also be careful. In all cases, medical advice is required.

summary

In summary it can be said that garlic is best used as a condiment or as an additive to dishes. It is very difficult to consume in large quantities, especially in its raw form. We can meet it in many forms. It is found in the form of whole heads and cloves, made into pastes, extracts, extracts, accompaniments, or as a powdered condiment, or pickled, but also pickled. It can be added to a variety of dishes including meat and vegetable broths, soups and sauces. Its strong smell and flavor allows it to spice up many dishes with its unique flavor and aroma. In this form it is easier to eat, but let's remember the loss of nutritional values, along with thermal processing, pickling or pickling.

It should be noted that the largest producer of garlic is China, but according to the saying "he who praises another does not know his own", Polish garlic is of much higher quality and nutritional value than that from the Far East. Despite the significantly higher price, its quality is incomparable. Why, which one should we choose, should be obvious.

At a time when different supplements for each individual ailment are dominating, going back to nature and herbs is the best choice. We strongly recommend that you host garlic in your kitchen and experiment with new dishes with its participation. It's a shame not to take advantage of this goodness of nature.

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