The nutritional and dietary

Researchers are actively studying the nutritional and pharmacological properties of garlic. There are many, and some seem particularly promising, especially as regards the prevention of cardiovascular disease.

The diuretic

This action of garlic is traditionally accepted, and seems to be focused on the elimination of water (instead of urea or sodium). It is due to the ratio of potassium to sodium high, and the presence of fructans, substances with strong diuretic properties.

The antibacterial

Long been recognized (and shown experimentally by Pasteur in 1858), this action is especially gram + as well as Salmonella and Escherichia coli. This property would be the result of action of allicin (and its derivatives).

The action on the cardiovascular system

– Hypotensive

Garlic contains small amounts-in-a hypotensive substance, prostaglandin PGA 1, and is capable of lowering the blood pressure of laboratory animals. Regular consumption of garlic would, in humans, to observe similar results.

– Anti-platelet aggregation and anti-cholesterol

Garlic has beneficial effects on blood flow and blood cholesterol.

The consumption of garlic reduced platelet aggregation effect, keeps the blood a satisfactory fluidity, and prevents clots from forming reactions. This is due to the presence of some sulfur compounds: methyl trisulfide, allyl trisulfide, and «ajoene E».

Moreover, according to recent studies, eating a clove of raw garlic per day (approximately 3 grams) would provide a significant lowering of the order-20% – of the blood cholesterol, particularly the “bad” LDL cholesterol.

On the walls of blood vessels, garlic inhibits cell proliferation at the origin of the first lesions of atherosclerosis. Finally, garlic may decrease the synthesis of triglycerides, thereby obstructing the development of a possible cardio-vascular.

Note again: Recent Japanese studies, garlic has a particularly powerful effect allergy: garlic extracts decreased by 90% over the cellular response after exposure to an allergen. In this area, he is eight times more active than the onion, and four times more than the leek.

Were able to show that garlic extract acts as an antioxidant (as well as vitamin E), thereby protecting cells against free radical reactions.

Garlic may have, in addition to its antimicrobial and antibacterial, an anti-tumor vis-à-vis certain cancer cells. In animals, sulfur derivatives of garlic (and onion) can inhibit the conversion of certain chemical compounds carcinogens, and thereby prevent the onset of cancerous tumors. In men, regular consumption of garlic (or garlic extract) seems to reinforce the body’s immune defenses.

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