Health Benefits of Garlic

[Guest guest]

Chemists Shed Light on the Health Benefits of Garlic

It has long been believed that the organic compound allicin, which gives

garlic its characteristic aroma and flavor, acts as the world's most

powerful antioxidant. But until now it hasn't been clear how allicin works,

or how it compares to more common antioxidants such as vitamin E and

coenzyme Q10.

A research team investigated whether allicin could be as effective as

claimed. Through experiments with synthetically produced allicin, they found

that sulfenic acid produced when the compound decomposes rapidly reacts with

dangerous free radicals.

Researchers said that the reaction between the sulfenic acid and radicals is

as fast as it can get, limited only by the time it takes for the two

molecules to come into contact. No other compound has been observed to react

as an antioxidant so quickly.

Sources:

Science Daily January 31, 2009

Angewandte Chemie International Edition December 22, 2008, Volume 48 Issue

1, Pages 157-160

Dr. Mercola's Comments:

Garlic is one of nature's most impressive foods, and one that has been

treasured for its medicinal properties for centuries. In ancient times,

Greek and Roman soldiers ate garlic before going off to war, and it was

reportedly given to the slaves who built the Egyptian pyramids in order to

enhance their strength and endurance.

The first thing that comes to many people's minds when thinking about garlic

is, of course, the smell. That's why this herb is affectionately known as

" the stinking rose. " But the sulfur-containing compounds that make garlic

smelly also impart many of the health benefits.

One of these compounds is allicin, and researchers have just revealed as

allicin decomposes, it generates a potent antioxidant that rapidly reacts

with dangerous free radicals in your body. Allicin, along with other potent

antioxidants in garlic such as alliin and ajoene, combine to make garlic one

superfood you may want to consider eating more of.

The Many Health Benefits of Garlic

Garlic is a triple-whammy: it's antibacterial, antiviral and anti-fungal.

Studies have even found it is effective at killing antibiotic-resistance

bacteria, including MRSA, and for reducing fungal infections, such as yeast

infections, and fighting viruses and parasites.

But that's only the beginning. Garlic is great for your heart, as it helps

to induce the relaxation and enlargement of blood vessels, which improves

blood flow throughout the body. This can help to prevent a potentially

deadly form of high blood pressure, as well as heart attack and stroke.

Garlic also inhibits the formation of plaques in your arteries, and prevents

cholesterol from becoming oxidized, a condition that may contribute to heart

disease.

Garlic May Even Fight Cancer

People who eat the most garlic and onions (a close family member to garlic)

have increased protection against at least five forms of cancer, according

to Italian and Swiss studies, including:

.. Esophageal cancer

.. Colon cancer

.. Breast cancer

.. Ovarian cancer

.. Prostate cancer

It also appears that allicin may be useful as a cancer treatment. When

alliinase and alliin (the two components that covert to allicin) were

injected into a tumor cell, the reaction not only penetrated the cell but

also killed it.

Garlic and Weight Loss

Garlic is good for your heart, fights viruses and bacteria, and may even

prevent cancer. Is it possible that it could also help you lose weight too?

Well, an interesting study published in the American Journal of Hypertension

found allicin was very good for the weight of animals fed a fructose-rich

diet.

Not only did the garlic compound lower blood pressure, insulin and

triglycerides, but it also helped to control weight. While the animals being

fed only the fructose-rich diet gained weight, those whose diets were

supplemented with allicin did not, and some even lost weight.

While I still don't recommend you use garlic to stave off the health risks

of eating too much fructose, it certainly lends even more credibility to

this powerful herb.

Are Garlic Supplements as Good as Fresh Garlic?

In many cases, eating whole foods is a far better approach to taking a

supplement, and in the case of garlic this is especially true.

Typically garlic must be crushed or chopped in order to stimulate the

process that converts alliin into the beneficial allicin. Once the garlic is

cut, the active compound in garlic loses potency rapidly and will all but

disappear within about an hour of chopping.

So the best way to eat garlic is to take a whole, fresh clove, chop it,

smash it or press it, wait a few minutes for the reaction to occur, and then

eat it. If you use jarred, powdered, or dried garlic, you will not get all

the benefits that fresh garlic has to offer.

Some of you might be wondering about the odor that may arise from eating raw

garlic. As even with all the health benefits, most people don't want to walk

around smelling like a clove of garlic all day.

Well, I have frequently eaten raw garlic for quite some time now, and can

say from personal experience that generally a few cloves a day are tolerated

by most people. If you develop a socially offensive odor, cutting back

slightly on the amount you're eating should cause the odor to go away.

Related