in phytochemical

Garlic, known by scientists as the types of Allium sativum, is a member of the lily family and genus Allium, which also includes onions and leeks. When a clove of garlic crushed or chewed, the odorless compound alliin containing Sulfer releases and becomes allicin that gives garlic its distinctive odor.

There is nothing like the smell of garlic floating out of the kitchen, grab you by the nose, causing your belly to complain in advance. If you're roasting a bulb in the oven, frying in oil, or simply cutting up raw, something in this fragrant herb that opens the appetite. The thing about garlic is not only a versatile herb is also a healing herb important which has been valued over time by its ability to fight infection and disease.

It was used by ancient Egyptians and Romans held him in high esteem. During the Second World War, was used as a disinfectant and as a way to protect soldiers from gangrene. In the 50 was used in the estimate doctor Albert Schweitzer to treat dysentery, typhus and cholera in his clinic in Africa.

Now, modern research has indicated the importance of this herb in the modern scourge of cancer and heart disease. The research also showed that garlic, being rich in phytonutrients, may help to replace many of the essential nutrients that are now missing from our modern diet. Aged garlic supplements are a great thing to incorporate into your personal diet helps keep your low-cholesterol, reduce your risk cancer and keep your immune system in top form.

The allicin that gives garlic its odor is the only compound that is thought to give garlic or most of their purported healing properties. Allicin helps break down other compounds such as ajoene ANF sulphides and is considered to promote healing, as well as fight infection and disease.

Garlic in the blood

While research has been conflicting, sometimes, most studies tend to agree that there is a link between garlic and lower bad cholesterol and increasing good cholesterol. There is also strong evidence to suggest that garlic can reduce the accumulation plaque (fatty deposits) that can block blood vessels and arteries.

A study of 152 patients published in the journal Atherosclerosis, showed that after taking the garlic powder supplements for four years, patients showed slowing growth plate 5 to 18 percent Some deposits plate, even reduced in some patients. Other studies have shown that garlic helps protect the heart through its powerful antioxidant effects. Garlic helps keep LDL cholesterol from oxidation, which in turn helps prevent the growth plate. Garlic has also been shown to keep blood from clumping and clotting, which helps to protect against clogged blood vessels.

Garlic stops infections

Garlic is a powerful fighter of the foodborne bacteria: Salmonella, E. Coli, Staphylococcus and Listeria. Helicobacter also lethal, which is the bacteria responsible for ulcers. Unlike Most of today's antibiotics, bacteria do not seem able to develop resistance to garlic.

Phytochemicals garlic are also effective against colds, flu, or even the herpes virus. Women can also use this amazing plant to control the growth of Candida albicans is the fungus responsible for yeast infections. Garlic can also kill off the parasites, Giardia and Entamoeba that cause diarrhea.

Garlic and Cancer

Research has shown that phytochemicals present in garlic help stop the growth of several different types of cancer cells, including cancer of colon, breast, and gastrointestinal system. This stinking rose, also is rich in cancer fighting mineral selenium and Sulfer helps detoxify the body and dispose of chemical carcinogens. Garlic superpower antioxidant also helps control the production of free radicals, which play an important role in cancer formation.

Garlic and aging

In a study done a mice that were bred to age rapidly, it was found that garlic helps these mice maintain their ability to learn and remember better than those who were not fed garlic.

Everyone can benefit from the addition of garlic to your daily diet if consumed cooking fresh garlic extracts, with the technology or capsule form. Available in most pharmacies and aged garlic extracts contain at least 0.6% allium, are highly recommended.

Lenzing - Botanic Symposium - Phytochemical studies on plant derived fibers TEIL 3

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