Health benefits of garlic

Garlic (Allium sativum) is cherished worldwide as part of a healthy duet, not only because of it savory characteristics but also for is perceived medical properties. Fresh garlic cloves contain moisture 63%, protein 6%, fat 0.1%, mineral matter 1%, fiber 1% and carbohydrate 29%, with vitamin, iron, sodium and potassium. Garlic contains 0.1-0.4% nonvolatile oil, alliin, enzymes, ajoenes, mineral and proteins.

Garlic’s many health benefits, as confirmed by scientific studies, are of the three types: they help to treat infection, they protect circulation and they fight various types of toxin.

Garlic has a variety of potent sulphur containing compounds which are the reason for its characteristic pungent odor. Allicin, the vital compound among them, is known to have great anti-bacterial, anti-viral, anti-fungal and anti-oxidant properties.

Garlic reduces blood cholesterol levels, thus cutting the risk of heart attack. Researchers at Pennsylvania State University’s College of Health and Human Development found in laboratory tests that garlic ‘inhibited fatty acid synthesis in liver cells by up to 64 percent and suppressed cholesterol synthesis by 87 percent’.

Garlic also helps sin blood thinning. The anti-clotting properties of ajoene found in garlic help in preventing the formation of blood clots in the body.
Health benefits of garlic