According to the study, the benefits of garlic are due to the fact that it contains many beneficial natural compounds, especially… "allicin"In addition to sulfur compounds that are absorbed by the plant from the soil, which break down into about 50 different compounds, biologically active in human cells support cellular communication.
Low levels of these molecules are also associated with serious conditions including heart disease.
In the same context, I found a review of a number of studies and experiments, published in the journal "Experimental and therapeutic medicine"that patients with high blood pressureAnd those who took 600-900 milligrams of garlic supplements for 3 months experienced a reduction in blood pressure similar to the effect of many known medications.
According to the review, "allicin" stimulates production "nitric oxide" It dilates blood vessels and inhibits the activity of the vasoconstrictor angiotensin-converting enzyme, which lowers blood pressure.
Laboratory studies also indicate that "allicin" Other compounds in garlic have anti-inflammatory properties for virusesIt improves immune cell function and reduces the chance of infection colds.
British Dietetic Association spokeswoman Claire Thornton Wood said: "allicin" It forms when garlic is cut or crushed, and it stops forming as soon as it is exposed to heat, so it is recommended to leave it for ten minutes after cutting to ensure the maximum production of this compound, according to the newspaper. "Daily Mail" British.
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A study conducted by the University of Nottingham in Britain indicated that the Garlic It improves blood pressure and levels cholesterol and immunity.
According to the study, the benefits of garlic are due to the fact that it contains many beneficial natural compounds, especially allicin, in addition to sulfur compounds that are absorbed by the plant from the soil, which decompose into about 50 different compounds, biologically active in human cells that support cellular communication.
Low levels of these molecules are also associated with serious conditions including heart disease.
In the same context, a review of a number of studies and experiments, published in the Journal of Experimental and Therapeutic Medicine, found that patients with high blood pressureAnd those who took 600-900 milligrams of garlic supplements for 3 months experienced a reduction in blood pressure similar to the effect of many known medications.
According to the review, allicin stimulates the production of nitric oxide, which dilates blood vessels, and inhibits the activity of the vasoconstrictor angiotensin-converting enzyme, which lowers blood pressure.
Laboratory studies also indicate that allicin and other compounds in garlic have anti-inflammatory properties for virusesIt improves immune cell function and reduces the chance of infection colds.
British Dietetic Association spokeswoman Claire Thornton-Wood explained that “allicin” is formed when garlic is cut or crushed, and it stops forming as soon as it is exposed to heat, so it is recommended to leave it for ten minutes after cutting to ensure the maximum production of this compound, according to the British newspaper “Daily Mail”. .