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Garlic Helps You Fight Free Radicals and Cancers in Human Body

Ingredients in garlic can prevent humans from diseases including tuberculosis, metal toxicity and skin cancer.

Garlic or allium sativum is a species in the Allium family, which includes onions. History has recorded that garlic has been widely used for culinary and medical goals. Garlic is an excellent source of a powerful sulfur-containing compound called allicin, which contributes the pungent odor of garlic. Manganese, vitamin B6, vitamin C and selenium are included in the good sources of garlic as well. Garlic is available throughout the year, while fresh varieties are in season from June to December in California.

Consuming garlic is considered important for health due to its allicin as one of the most active ingredients in garlic. Allicin and vitamin C can help eradicate dangerous microbes. Allicin demonstrates the abilities to combat colds, stomach viruses, tuberculosis and botulism. Journal of Agricultural and Food Chemistry explained in 2008 Japanese researchers found out that consuming crushed fresh garlic was much better than preserved versions because fresh garlic maintained higher levels of healthy ingredients. As the allicin could be beneficial in preventing blood clots, cancer and bacterial infection, keeping the garlic fresh was important to maintain its allicin. Garlic stored in water, alcohol and vegetable oil at room temperature could lose its antibacterial effects. Crushing garlic can make allicin in garlic perform well to human body.

Consumption of garlic is good for cardiovascular benefits. According to a research issued in Preventive Medicine, it reveals that garlic may reduce the risk of coronary artery calcification, a process of plaque formation in which the body stores calcium in the damaged areas. Individuals who had taken garlic extract showed an increase in their calcium score up to 7.5 percent and those in placebo group showed an increase in calcium score up to 22.2 percent. While a study published in Life Sciences explains that a daily dose of 1 ml/kg body weight of garlic extract for six months could decrease free radicals in the blood of individuals with atherosclerosis, an arterial disease.

The major nutrient in garlic is manganese functioning as antioxidant defense enzymes. Individuals who are deficient in manganese can make the HDL levels (good cholesterol) lower. Decreasing the levels of homocysteine is the main function of vitamin B6. Homocysteine is harmful to the human body because it can damage blood vessel walls. Vitamin C in garlic is a good antioxidant in bloodstream, where it prevents LDL cholesterol from oxidizing. As LDL cholesterol which is oxidized can damage blood vessel walls, the role of garlic in reducing free radicals in the bloodstreams can prevent humans from cardiovascular disease. Meanwhile, garlic containing selenium helps prevent heart disease and protects against cancer and metal toxicity.

According to Archives of Dermatological Research, a compound found in garlic called ajoene may be excellent to the treatment of skin cancer. The tumors of skin cancer patients, who were experimented, could shrink substantially when ajoene was attached to the tumors. Apart from the above mentioned health benefits of garlic, garlic can be used to maintain ideal weight. This fact is based on a research issued by the American Journal of Hypertension. Meanwhile, according to Toxicology Letters, garlic extract containing sulfur compounds can also act as antioxidants and demonstrate anti-carcinogenic agents. Garlic extract can be used to protect the humans against asbestos, a carcinogen which causes cell mutations. Therefore, asbestos can be avoided.

Sources:
http://www.sciencedaily.com/releases/2008/06/080609092230.htm
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=60

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