According to the study, the benefits of garlic are due to the fact that it contains many beneficial natural compounds, in particular "allicin"in addition to the sulfur compounds absorbed by the plant from the soil, which decompose into about 50 different compounds, biologically active in human cells to 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 a journal "Experimental and therapeutic medicine"that patients with high blood pressureThose who took 600-900 milligrams of garlic supplements for 3 months experienced a reduction in blood pressure similar to the effect of many well-known medications.
According to the review "allicin" stimulates production "nitric oxide" That dilates blood vessels and inhibits the activity of the enzyme that converts to angiotensin narrowing of the vessels, which reduces blood pressure.
Laboratory studies also indicate this "allicin" Other compounds in garlic have anti-inflammatory properties for virusesimprove the functions of immune cells and reduce the chances of infection colds.
Claire Thornton Wood, spokesperson for the British Dietetic Association, said: "allicin" It forms when garlic is cut or crushed and stops forming when exposed to heat, so leaving it for ten minutes after cutting is recommended to ensure maximum production of this compound, according to the journal. "Daily mail" British.
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This was indicated by a study conducted by the University of Nottingham, in the United Kingdom the garlic Improve 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”, as well as sulfur compounds that are absorbed by the plant from the soil, which decompose into about 50 different compounds that are 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 series of studies and experiments, published in the Journal of Experimental and Therapeutic Medicine, found that patients with high blood pressureThose who took 600-900 milligrams of garlic supplements for 3 months experienced a reduction in blood pressure similar to the effect of many well-known medications.
According to the review, “Allicin” stimulates the production of “nitric oxide”, which dilates blood vessels and inhibits the activity of the enzyme which converts into narrowing of vessels by angiotensin, which reduces blood pressure.
Laboratory studies also indicate that allicin and other compounds in garlic have antifungal properties for virusesimprove the functions of immune cells and reduce the chances of infection colds.
Claire Thornton Wood, spokeswoman for the British Dietetic Association, explained that “alicin” forms when garlic is chopped or crushed, and stops forming once exposed to heat, so it is recommended to leave it for ten minutes after chopping. to ensure maximum production of this compound, according to the British newspaper “Daily Mail”.
