Effects and components of garlic

Garlic is known to be very healthy and has been considered a medicinal plant for centuries. We explain the effects of the remedy.

Garlic - a medicinal plant with a history 
Garlic (Allium sativum) has been used as a remedy for centuries. Already in ancient Egypt, it is said to have been used against intestinal parasites. And in the Middle Ages, the plant was used against infections. Originally, the tuber comes from Central Asia but is now cultivated worldwide. Why garlic plays an important role in the diet and is very valuable for health, you can find out here!

Garlic: Effect of allicin
The healing effect of garlic is mainly due to the ingredient allicin. Alliin is a sulfur-containing amino acid. As soon as the clove of garlic is pressed or chewed, alliin is converted into allicin by the enzyme alliinase. The substance allicin is responsible for the typical garlic smell and the pungent taste.

Allicin has the following properties:
  • Antibiotic, i.e. it acts against bacteria: The antibiotic properties of garlic can be used in bacterial diseases.
  • Slightly antiviral: Flu-like infections, inflammation of the oral mucosa, or even herpes are caused by viruses. Garlic can help in the defense against these viruses. 
  • Fungicide: Garlic can be used very effectively against fungal diseases such as Candida.
Garlic: Other ingredients and their effects 

Garlic is high in vitamins A, B, and C, among others. Minerals, potassium, and selenium are also present. The immune system, metabolism, and thyroid gland all benefit from selenium, a trace element. It also guarantees that your nails and skin are in good shape. However, because garlic is usually used in little amounts in food, only a small number of vitamins and minerals are absorbed.
Garlic includes a variety of secondary plant compounds (particularly sulfides) that aid in a variety of metabolic activities. Sulfides are sulfur-based chemicals with anti-inflammatory and anti-microbial properties.
These sulfur compounds have the potential to improve blood lipid levels. Elevated blood lipid levels can cause arterial blockage and, as a result, cardiovascular disease. Garlic eating on a regular basis may help to mitigate this.

The secondary plant substances in garlic are also said to hinder the development of tumors. This is due to their antioxidant effect, through which they neutralize free radicals. Free radicals otherwise have a cell-damaging effect and can cause cells to degenerate. Garlic promotes blood circulation, dilates the vessels, and has a slight blood pressure-lowering effect. The medicinal plant also prevents thromboses (blood clots).

Garlic: Application
To prevent various diseases, the medicinal plant must be eaten regularly. It is recommended to crush the garlic before use and let it rest for ten minutes. This way the substance allicin can be formed. When cooking, the garlic should only be cooked for a few minutes, as the sulfur compounds are sensitive to heat.

If you find the taste of the tuber unpleasant, you can also use ready-made preparations, for example in the form of dragées, capsules, or tablets from the pharmacy. 

Garlic: side effects
  • A breath and smell of the skin often felt as unpleasant
  • Stomach complaints
  • Heartburn
  • Allergic reactions
  • Circulatory reactions due to the blood pressure-lowering effect of garlic
Attention: If active substances against HIV (Saquinavir) or agents for blood thinning and blood pressure lowering is taken, the use of garlic must be discussed with the doctor beforehand. 


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