Garlic is a herb grown throughout the world.
Garlic is a herb grown throughout the world. It belongs to the genus Allium and is closely related to onion, chives and leek. It is widely used for flavouring in cooking, and has medicinal properties as well. Garlic produces chemical allicin that gives it a strong smell. It contains a large number of cloves with an average height and diameter of 2 inches. The cloves and the bulb are covered with a paper-like sheath. It has a very pungent taste and adds a nutty flavour to the food. There are different types of garlic:
Garlic grows mainly under low temperatures. It grows best in temperate climates with well-drained loamy soil. They are planted in the months of August to November and harvested within 4 to 5 months and the bulbs are then dried to increase their shelf life. Let us have a detailed look at the benefits of garlic. Also Read: Food Preservation
Garlic has the following important benefits:
It contains a bioactive sulphur compound, S-allylcysteine, which is responsible for lowering blood pressure. The deficiency of sulphur results in high blood pressure. Organosulfur compounds can help stabilize blood pressure.
The extract of aged garlic can help lower cholesterol by 10%. Research was carried out on rats and it was found that garlic inhibited the synthesis of cholesterol in the rat liver cells.
Garlic prevents cardiovascular diseases by lowering lipids and bad cholesterol. It is largely effective against atherosclerosis.
Garlic is beneficial against osteoporosis and arthritis. Research was carried out on lab rats where they were supplemented with garlic oil. It was observed that garlic oil could suppress ovariectomy-induced bone resorption.
Raw garlic reduces blood glucose levels in the body. An experiment conducted on lab animals proved that boiled and raw garlic can decrease blood sugar levels in the body.
Garlic has an antibacterial effect on enterobacteria. It is also active against H.pylori infections.
The sulphur compounds present in garlic protect the body against heavy metal toxicity. The employees of a car battery plant were treated with garlic for four weeks. It was observed that the lead levels in their blood were reduced by 19%. It is more effective than the drug D-penicillamine in reducing the symptoms.
The antioxidants present in garlic eliminate toxins and reduce oxidative stress in the body. This boosts immunity and prevents us from falling sick. It also helps to increase different types of immune cells in the body.
Garlic is commonly used to treat conditions related to the heart and blood system. It has been used as medicine for centuries because of its antibiotic properties. It is believed to have originated in Siberia and later on spread throughout the world. It is added to foods and beverages as garlic powder, oil, or fresh form for flavours. Also Read: Food Poisoning
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