Garlic: Learn about its health and therapeutic benefits

Garlic: Learn about its health and therapeutic benefits

Garlic is a  plant widely used in cooking.

This plant has also been used as a medicinal substance for centuries.

It is usually used to prevent and treat various diseases.

As you know, garlic belongs to the allium family, and  onions  belong to the same family. It has been used by humans for various purposes for thousands of years.

About the history of garlic

Garlic has been used around the world for thousands of years. Evidence indicates that this material has been used since the construction of the Egyptian pyramids. That is, it can be said that its consumption has a history of 5000 years.

Richard S. Rivlin reported in the Journal of Nutrition that an ancient Greek physician named Hippocrates described garlic for various conditions and diseases.

Hippocrates used garlic to treat various ailments such as respiratory problems, parasites, poor digestion, and fatigue.

Athletes in the Olympic Games were also fed it to increase their performance.

From ancient Egypt, garlic evolved into the ancient civilizations of the Indus Valley (today Pakistan and western India) and from there it found its way to China.

According to experts, it was grown in the Royal Botanic Gardens in England and used the healing properties of garlic.

Usually people from the upper strata of society refuse to use it due to its scent.

Throughout the history of the Middle East, East Asia and Nepal, garlic has been used to treat bronchitis, high blood pressure, tuberculosis, liver disorders, dysentery, bloating  ,  colic , intestinal worms, rheumatism, diabetes and fever. 

Garlic and its properties

According to the National Library of Medicine, part of the National Institutes of Health in the United States, garlic is widely used to treat a variety of conditions such as hardening of the arteries (hardening of the arteries), high cholesterol, heart attacks, coronary heart disease and high blood pressure.

Today, garlic is used by many people to prevent lung cancer,  prostate  cancer, breast  cancer, colon cancer and rectal cancer.

A study published in the Journal of Food and Chemical Toxicology found that heating garlic in the short term reduces its anti-inflammatory properties. This may be a problem for people who cannot tolerate the taste and smell of raw garlic.

Ask your doctor to prescribe a garlic supplement so that you don’t need to heat the garlic.

The healing properties of garlic

9 medicinal properties of garlic

Often thousands of participants are used in a single scientific study. Here are some examples of scientific studies on garlic:

  1. Reduces the risk of lung cancer:

Studies show that people who eat raw garlic at least twice a week have a 44% less risk of developing lung cancer.

The researchers, who published their study in Cancer Prevention Research, surveyed more than 1,424 people with lung cancer and 4,543 healthy people. They were asked to comment on their  diet  and lifestyle habits   .

The amount of garlic consumed by these people was also examined.

The authors of this article believe that a protective link between consumption of raw garlic and lung cancer has been observed with a dose-response pattern, indicating that garlic may be an influencing factor for lung cancer.

  1. Benefits of garlic for brain cancer:

Organosulfur compounds found in garlic are effective in killing cells in glioblastoma, which is a potentially fatal brain tumor.

Scientists in the University of South Carolina Medical Journal in the Journal of Cancer report that there are three compounds of organic sulfur in garlic known as DAS, DADS, and DATS. These compounds have a great effect on cancer cells and can kill them.

  1. Properties of garlic for osteoporosis in the hip:

Women who consumed day-rich vegetables in their diets had very low levels of arthritis. As mentioned before, garlic is an example of an allium vegetable.

The authors of this article believe that their findings not only show the potential effects of the diet on osteoarthritis in the joints, but also show that the compounds in garlic are very helpful in treating these conditions.

Long-term studies of 1,000 healthy women show that their eating habits include vegetables and fruits, especially garlic.

 

Garlic properties

  1. Garlic is a powerful antibiotic:

Dilyl disulfide is an organic compound found in garlic. This combination is 100 times more effective than other antibiotics. This compound can be a powerful antibiotic against Campylobacter.

Campylobacter is one of the most common causes of intestinal infections.

“It was very exciting for me because it shows that these compounds have enough strength to kill harmful bacteria,” says the study’s lead author.

  1. Heart protection properties of garlic:

As mentioned earlier, garlic contains a compound called dialyl disulfide, which helps protect the heart during surgery and after heart attacks.

Researchers also believe the compound could be used to treat heart failure.

Hydrogen sulfide gas is very helpful in protecting the heart. However, it is a volatile compound and a little difficult to use in medicine. So the scientists decided to focus on the delil trisulfide compound. This is a useful and effective compound for utilizing hydrogen sulfide.

In an experiment in lab animals, the team found that mice that received dilyl sulfide were 61 percent less likely to have heart damage after a heart attack compared to other mice.

In another study published in the Journal of Agricultural and Food Chemistry, scientists found that garlic oil may protect diabetics from cardiomyopathy.

Cardiomyopathy is the leading cause of death among people with diabetes. It is a chronic disease of the heart muscle, which becomes abnormally thick, large, and / or stiff.

  1. Control high blood pressure and cholesterol by eating garlic:

Researchers at Ankara University studied the effect of garlic extract on blood pressure and cholesterol. The study used 23 volunteers with high cholesterol. 13 of these people also had high blood pressure. These people were divided into two groups.

  • The first group had high cholesterol but blood pressure was normal.
  • The placebo group had high cholesterol and high blood pressure.

These individuals took a supplement containing garlic extract for four months, during which time their blood pressure and cholesterol were monitored regularly.

At the end of the fourth month, researchers found that taking these supplements improved blood lipid profiles, increased antioxidants, and lowered blood pressure.

Consumption of these substances also reduced the level of oxidative products in the blood samples, indicating a decrease in oxidative reactions in the body. In other words, garlic extract lowers cholesterol levels and may also be beneficial for patients with high blood pressure.

  1. Properties of garlic for prostate cancer:

Doctors at the Department of Urology in China and Beijing conducted a study to assess the link between vegetables containing aluminum and the risk of prostate cancer. These individuals collected studies conducted up to 2013.

The authors of this study write: Allium vegetables, and especially garlic, can reduce the risk of prostate cancer. Researchers believe that more research is needed.

  1. Damage to the liver of alcohol:

Liver damage is caused by long-term consumption of alcohol and beverages. Scientists at the Chinese Institute of Toxicology have attempted to study the effect of dilyl disulfide in garlic on these conditions.

This compound has a protective effect against ethanol-induced oxidative stress. Their studies have been published in the journal Biochimica et Biophysica Acta.

Related article: If you suffer from fatty liver, eat this mixture before breakfast
  1. Garlic and premature labor:

Various studies have shown that bacterial infections  during pregnancy  increase a woman’s risk of giving birth prematurely.

Scientists at the Norwegian Department of Epidemiology at the Norwegian National Institutes of Health have worked on this. Scientists believe that eating garlic and vegetables in the allium family can reduce the risk of preterm labor. The team examined the diets of more than 1,888 pregnant women.

The study showed that eating foods with antimicrobial properties has a significant effect on reducing preterm labor. Garlic consumption will have the same property.