Benefits of garlic
Garlic has always been a culinary spice much appreciated throughout history and, in fact, there are records in Sanskrit documenting remedies made from garlic about 5,000 years ago. Later, it came to be called "Russian penicillin", due to its antibacterial properties. Let's review all its benefits.
Garlic prevents the risk of lung cancer
The ancient Greek physician Hippocrates, known as "the father of western medicine," prescribed garlic for a wide range of pathologies and diseases such as respiratory problems, parasites, poor digestion or fatigue. Currently, a study carried out at the Jiangsu Provincial Center for Disease Control and Prevention in China and published in the journal Cancer Prevention Research, revealed that people who ate raw garlic at least twice a week had a 44% lower risk of developing lung cancer.
Garlic prevents the brain tumor
Several organic compounds of the sulfur contained in garlic have been identified as effective in destroying cells in glioblastomas, a type of deadly brain tumor, according to a study from the Medical University of South Carolina (USA). published in the journal Cancer. This research highlighted the importance of compounds from natural plants to control the growth of tumor cells in the human brain.
Garlic prevents osteoarthritis of the hip
The Olympic athletes of ancient Greece were supplied with garlic to improve their performance in sports events. Currently, a study of 1,000 women conducted by a team of scientists from Kings College London and the University of East Anglia (United Kingdom) and published in the journal BMC Musculoskeletal Disorders , revealed that women who followed a rich diet in allium type vegetables such as garlic, they had fewer signs of early arthrosis in the hip joint.
Garlic is a potent antibiotic
Throughout history in the Middle East, East Asia and Nepal, garlic has been used to treat bronchitis, hypertension, tuberculosis, liver disorders, dysentery, flatulence, colic, rheumatism, diabetes, and even fever. Today we have evidence from a study from Washington State University (USA) and published in the Journal of Antimicrobial Chemotherapy, that diallyl sulfide, a compound of garlic, is 100 times more effective than two popular antibiotics to fight Campylobacter bacteria (one of the most common causes of intestinal infections).
Garlic protects the heart
Diallyl trisulfide, a compound of garlic oil, helps protect the heart during cardiac surgery and after a heart attack, according to research from the Emory University School of Medicine. In experiments with laboratory mice, the scientists discovered that after a heart attack, mice given diallyl sulfide had 61% less cardiac damage compared to mice not treated with this compound.
Garlic helps control high cholesterol and hypertension
A team of researchers from the University of Ankara (Turkey) set out to determine what would be the effects of supplementation with garlic extract in the blood lipid profile (fat) of patients with high cholesterol levels. The study published in the Journal of Nutritional Biochemistry showed that after four months of taking this supplement, participants had lower cholesterol levels as well as blood pressure (since garlic strengthens the antioxidant potential of the blood, one of the causes of reduction in systolic and diastolic pressure).
Garlic prevents prostate cancer
A study published in the Journal of Cancer Prevention and carried out by a team of scientists from the Department of Urology of the Friendship Hospital in Beijing (China), concluded that Allium vegetables, especially garlic, is associated with a lower risk of prostate cancer.
Garlic reduces liver damage caused by alcohol
Excessive consumption of alcoholic beverages over a long period of time can cause liver damage. A team of scientists from the Institute of Toxicology at the Faculty of Public Health of Shandong University (China) revealed that diallyl disulfide, an organic compound of garlic, could have protective effects against oxidative stress induced by ethanol. The study was published in the journal Biochimica et Biophysica Acta.
Garlic and premature babies
Microbial infections during pregnancy increase the risk of premature birth. To prevent this, several studies, such as that carried out by the Division of Epidemiology of the Norwegian Institute of Public Health, have shown that the intake of Allium nuts and vegetables, such as garlic, reduces the risk of premature birth in women. The research, which was conducted with 18,888 women, was published in the Journal of Nutrition.
Garlic protects against the common cold
A team of scientists from the St. Joseph Family Medicine Residency in Mishawaka, Indiana (USA) revealed that garlic intake may decrease the frequency of colds in adults, although it has no effect on the duration of symptoms. The study was published in the American Family Physician magazine.
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