What are the garlic nutritional benefits ?
History of garlic:
Garlic has been used all over the world for thousands of years, and it was used – according to records – at the time of the construction of the pyramids 5,000 years ago, Richard S.
Rivilin nutrition journal:
Rivlin wrote in the journal Nutrition that the Greek physician Hippocrates who lived between (370-460 BC) known as the father of medicine Western described garlic to treat a large number of diseases, such as respiratory diseases, parasites, poor digestion and general weakness, and in ancient Greece Olympic athletes were eating garlic to strengthen their performance.
Garlic has spread from ancient Egypt to ancient civilizations in the Indus Valley (Pakistan and western India) and then to China.
Experts from Royal Botanical center of England:
Experts from the Royal Botanical Center of England in England say that the people of ancient India valued the healing properties of garlic and considered it aphrodisiac, and that was why he avoided eating it by monks, teenagers, widows and everyone who made a covenant with fasting and celibacy, and the upper classes avoided his strong smell.
Garlic has been used in various eras in the Middle East, Nepal and East Asia to treat bronchitis, high blood pressure, tuberculosis, liver disorders, dysentery, flatulence, stomach ache, rheumatism, diabetes, fever and intestinal worms, and France, Spain and Portugal contributed to its delivery to the new world.
Garlic is used to treat many conditions associated with the heart and blood circulation, such as atherosclerosis, high blood cholesterol, heart attacks, high blood pressure and coronary artery disease.
Some people use it to prevent cancers, such as lung, prostate, breast, stomach, rectal and colon cancers, but a few of these uses are supported by scientific research.
A study published in the Journal of Food and Chemical Toxicology found that heating garlic reduces its anti-inflammatory effect unlike raw garlic, and this is a problem for people who do not like the taste or smell of raw garlic.
Benefits of garlic:
These are examples of some scientific studies published in academic journals on the benefits of garlic treatment:
In a study conducted at the Jinangsco Center for Disease Control and Prevention in China that lasted 7 years, it was found that people who eat raw garlic twice a week had a 44% lower risk of lung cancer, the study was published in Cancer Prevention Research.
The researchers interviewed 1,424 people with lung cancer and 4,543 healthy people and asked them about their diet and lifestyle, and other questions about smoking and how often they consumed garlic.
The authors of the study say: “We have noticed an association between eating raw garlic and preventing lung cancer, and this indicates that garlic may have important preventive benefits.”
The organic sulfur compounds present in garlic are effective in destroying glioblastoma cells, a type of high-risk brain tumor. According to an article by clients from the University of South Carolina for Medicine published in the journal Cancer, 3 types of organic sulfur compounds found in garlic have been shown (di-sulfide sulfide, And di-allele disulfide, and di-allele disulfide) are effective in eliminating cancer cells in the brain, and the two-allele disulfide has proven to be the most effective.
“This research highlights plant-based compounds as a natural drug to control the growth of cancerous cells in the brain, and we need studies in animal models before applying this treatment method to patients with brain tumors,” said study author Dr. Ray Swaban.
In a study by a team from Linger College and the University of East Anglia in England published in the journal BMC Musculoskeletal Disorders, scientists found that women who eat vegetables from a garlic family, such as garlic, onions, and leeks, have a lower risk of osteoporosis.
The authors of the study added that their findings not only demonstrated the potential effect of diet in cases of osteoporosis, but also demonstrated the possibility of using the ingredients in garlic to develop therapies for them.
The long-term study was conducted on more than 1,000 healthy twins of females, and its authors found that women whose eating habits included eating a lot of fruits and vegetables (especially vegetables from the garlic family) were less likely to develop early signs of osteoporosis.
4.Potential antibiotic with a strong effect:
According to a study published in the Journal of Antimicrobial chemotherapy, the di-allel disulfide compound in garlic is 100 times stronger than two antibiotics used to combat Campylobacter, one of the common causes of intestinal infection.
“This research is very important as it shows the ability of this compound to combat the pathogenic bacteria in our environment and our food,” said study author Dr. Chawonan Lu of Washington University.
Researchers at Emory University School of Medicine found that the two-allele disulfide compound in garlic oil works to protect the heart during heart surgery and after heart attacks, and researchers believe that these compounds may be used to treat heart failure conditions.
It has been proven that hydrogen sulfide gas protects the heart muscle from damage, but it is a volatile compound that is difficult to adopt for treatment, so scientists decided to focus on the di-allele disulfide, a component of garlic oil, being a safer way to deliver the therapeutic benefits of hydrogen sulfide gas to the heart.
Experiment on mice:
Scientists in the experiment used laboratory mice, who had heart attacks, and then injected some with two-allele sulfide, noting that the mice injected with this treatment had 61% less damage to the heart muscle compared to mice that did not receive the same treatment.
Garlic oil uses:
In another study published in the Journal of Agricultural and Food Chemistry, scientists found that garlic oil might protect diabetics from cardiomyopathy.
Cardiomyopathy is the leading cause of death among diabetics, a chronic disease that leads to an abnormally thickening of the heart, its enlargement and stiffness at times, the researchers gave diabetic laboratory mice garlic oil or corn oil, and they found that the rats that consumed garlic oil did not experience damage to the heart tissue The same degree as mice that were given corn oil.
The authors of the study say: “We conclude from this that garlic oil has great therapeutic capabilities in protecting against cardiomyopathy resulting from diabetes.”
But we still need human studies to verify the results of this study.
6.High cholesterol and high blood pressure:
Researchers from the University of Ankara conducted a study on the effect of garlic extract supplement on blood lipid level in high cholesterol patients, and this study was published in the journal Nutritional Biochemistry.
The study included 23 volunteers with high cholesterol, 13 of whom also had high blood pressure. They were divided into two groups:
- A group with high cholesterol but their blood pressure is normal.
- A group with high cholesterol and high blood pressure.
The volunteers were given four-month garlic extract supplementation with a measure of blood lipids and liver and kidney functions.
The researchers concluded that garlic extract supplementation improves the level of body fat and increases the effectiveness of antioxidants in the blood, lowers systolic and diastolic blood pressure, and lowers the level of oxidation product in the blood, indicating a low rate of oxidation reactions in the body.
That is, garlic extract supplementation also lowered high cholesterol and blood pressure levels in patients with high blood pressure, but scientists noted that this study was not sufficient and that we need more similar studies.
Doctors at the Urology Department of the China-Japan Friendship Hospital in Beijing conducted a study to find out the relationship between eating vegetables from the garlic family and the risk of prostate cancer. Doctors collected the studies published until May 2013 and studied them, then published their findings in the Asian Pacific Journal of Cancer prevention. .
The researchers concluded that: “eating vegetables from the garlic family, especially garlic, helps reduce the risk of prostate cancer.”
The team noted that there are few studies looking at the benefits of garlic and its effectiveness in preventing prostate cancer, and here emerges the need for more well-prepared future studies to support the results of previous research.
8.Liver damage due to alcohol
The liver may be damaged by excessive alcohol consumption in the long run. Scientists at the Institute of Toxicology at Shandong University School of Public Health in China wanted to know the effect of the disodium allele disulfide in garlic on preventing oxidative stress from ethanol.
Their study was published in Biochemica Biophysica Acta, and the researchers concluded that the aforementioned compound may help protect against liver injuries caused by alcohol consumption.
Microbial infections during pregnancy increase the risk of premature birth, scientists at the Epidemiology Department of the Norwegian Institute of Public Health studied the effect of foods on microbial infections and the risks of premature birth, and the study was published in the journal Nutrition.
One of the study’s authors, Ronnie Maher, focused on the effect of vegetables from the garlic family and dried fruits, as previous research has found that these two types of food have a major impact in reducing the risk of premature birth.
The team examined the effect of eating dried fruits and garlic on 18,888 women from the Norwegian Mother and Child Association, and found that only 5% of them experienced spontaneous premature birth. The authors of the study concluded that: “Eating food rich in antimicrobials and prebiotic compounds may have an effect in reducing the risk of premature birth, especially garlic which has been observed to reduce the rate of premature birth in women who eat it regularly.”
10.Garlic and colds:
Researchers conducted a study called Treating Colds in Children and Adults that was published in the American Family physician, and the researchers mentioned that eating garlic regularly may have an effect in reducing the rates of colds in adults.
Although most studies say that the benefits of eating raw garlic far outweigh the benefits cooked, other studies indicate that there are some benefits to cooked garlic vegetables. This is why we advise you to eat garlic in its various forms to enjoy its many benefits.
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