Garlic's medicinal properties are well known; so go ahead and add it to your diet.
For centuries
garlic has been used as a medicinal and culinary substance in India,
China, Greece and other countries. It has been used as a salve for everything
from headaches to colds to infections and healing wounds. To some,
however, the strong flavour of garlic is not very appealing; in fact
repelling. Therefore, although garlic is a widely available spice, it is not very popular in some households.
Garlic
does not make significant nutritional contribution to the diet because
the quantities added to recipes are small. But even these nano amounts
make a big difference to one's health.
The
biological benefits and the distinct odour of garlic are attributed to
the many sulphur containing compounds; one of which is Alliin. This
compound is converted to Allicin when garlic is crushed. Allicin is,
perhaps, the principal bioactive compound present even in processed
garlic.
Limited
evidence supports an association between garlic consumption and a
reduced risk of colon, prostate, oesophageal, larynx, oral, ovary and
other cancers. This is due to diallylsulde, a potent bioactive
component. Besides, the plant can also accumulate selenium, a trace
element known to possess anti-cancer properties, from the soil.
Curtailing cardiac diseases
One
inexpensive way of curtailing cardiovascular diseases is to use
generous amounts of garlic in cooking. Garlic consumption inhibits the
progression of cardiovascular diseases. It can bring about small
reductions in blood pressure. Some studies have shown it to modestly
lower cholesterol levels, which is also a protection against cardiac
diseases. Animal experiments have associated garlic ingestion with reduction
in triglyceride and LDL cholesterol, both of which contribute to
atherosclerosis and heart diseases. Garlic, like aspirin, can reduce the
tendency of blood to coagulate and form
clots. Many human studies on garlic have shown it has the ability to
dissolve blood clots. Pharmaceutical supplements are often used by
patients with cardiac and vascular diseases.
Garlic
can reduce homocysteine levels in blood. This toxic compound damages
the cells that line the blood vessels, induces blood clots, loss of
cognition and causes death of nerve cells. People with dementia
and Alzheimer's disease have elevated blood homocysteine levels. Damage
to nerve cells in Alzheimer's disease is also due to elevated oxidative
stress induced by free radicals. By scavenging free radicals, garlic
offers protection from neuronal death, dementia and Alzheimer's disease.
Garlic
is also called ‘Russian penicillin'. Fresh — but not stored or cooked
garlic — is an antimicrobial agent against a variety of micro-organisms,
including H. Pylori, implicated in gastric cancers. Topical application
of garlic is effective in treating ringworm. Many studies have shown
that garlic has antifungal and antiviral effects.
Adverse effects
Are there any adverse effects associated with taking garlic? In some, it can cause mild stomach discomfort,
especially when taken on an empty stomach. Add garlic to meals or
sprinkle it on pasta, soups or even sambhar and chutneys. Swallow a
clove of crushed garlic with water. The common side effect is “Garlicky Breath”.
Since
garlic is also a blood thinner, people who take aspirin should be
careful when including garlic regularly in their diets. Also discontinue
garlic at least a week before any surgery.
How
much? One clove of medium-sized garlic daily provides health boosting
effects. Numerous over-the-counter supplements are available as are
enteric-coated tablets. Those who don't like the strong flavour can try
deodorised capsules. It is indeed the cornerstone of good health.
Did you know?
Garlic
can inhibit changes in the DNA and scavenge free radicals; both are
implicated in cancers. It can also limit the transition of a normal cell
into a cancerous cell, inhibit the growth of cancer cells, and even
destroy the cancer cells.
Garlic can reduce plaque formation in blood vessels and help lower blood sugar levels.
Because
of its antioxidant properties, regular intake of garlic can reduce the
incidence of many age-related disorders such as cataracts, arthritis,
and rejuvenate skin and promote blood circulation.
Garlic
also promotes liver health and protects the liver from many
environmental toxins and drugs such as the commonly used analgesic
agent, paracetamol (Crocin, Tylenol).
Source :
thehindu dtd 13/05/2012
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