Allicin and Garlic ~ Naturalishealthtips

Allium Sativum commonly known as Garlic, belongs to the family Alliaceae and genus Allium. It is widely known for its spicy and yummy taste, thus, promoting its use as seasoning in foods. Asides this, it is widely used in the treatment and prevention of different kinds of diseases.

The nutritional and medicinal attributes of garlic can be traced to the presence of a chemical compound called Alliin which is acted upon by allinase enzyme which converts alliin to allicin when garlic is being processed. Allicin has the following health benefit

It reduces fat deposition: It has very few calories and very rich in Vitamin B6, manganese and vitamin C, hence lowering fat accumulation.

It regulates lipoprotein and ensure its in a balanced state. it also reduces the amount of cholesterol in the body.

It has antimicrobial characteristics which protects against pathogens. Especially highly resistant bacteria.Thus they are used for treating various infections.

This feature makes garlic a mythical plant which helps to regulate the body response to infections

Antiviral : Studies have shown the potency of allium sativum against herpes Two independent researchers found that garlic is able to protect living organisms from influenza virus (Tsai et al 1985)virus and influenza B virus.

Anticancer :Scientific studies have shown ,its anti-carcinogenic properties. this attribute can be traced to its anti anti mutagenic effect which is invariably triggered by the effect of Diallyl trisulphide (DATS) , a by-product of garlic

Antifungal: The active compound Ajoene present in garlic inhibits the growth of fungal diseases.

Antiinflammatory: It serves as an analgesic which reduces pain and swelling. It improves bone health by increasing estrogen levels.

Anti thrombotic: Garlic is one out of many medicinal plants which reduces the formation of blood clots consequently preventing heart attack, stroke and other diseases which arises from thrombosis

Antioxidant: It contains antioxidants which helps to safeguard cells against impairment and ageing. Research has shown the efficacy of garlic in reducing oxidative stress and increasing antioxidant enzyme in humans. The age of garlic directly affects its antioxidant potential. simply put, the longer the garlic is aged, the more antioxidant effect it will have.

Prevents cardiovascular attack: A significant dose of garlic improves blood pressure. A more preferable way to ingest ginger is through supplements, as most people are allergic while some finds its pungent taste nauseating.