Biological Background: This globular plant is directly connected to onions, leeks, chives and is a part of Alliums vegetables. Garlic is inhabitant to Central Asia, and has been grown for as a minimum 5,000 years.
Nutritional Information: Due to its use as a spice, garlic supplies irrelevant amount of nutrients.
Pharmacological Activity: The curing power of garlic is recognized through Chinese folk traditions dating back thousands of years. Garlic holds numerous compounds and antioxidants comprising organ sulfur compounds (dually sulfides), which are supposed to be blamed for most of the pharmacological and antimicrobial actions. Garlic is a confirmed broad-spectrum antibiotic that combats bacterial, intestinal parasites, and viruses. It can reduce blood pressure and blood cholesterol, prevents dangerous blood clotting, lower chances of cancers (particularly stomach cancer). Garlic is a good cold medicine, acts as a decongestant, expectorant, antispasmodic, and anti-inflammatory agent. It has antidiarrheal, estrogenic, and diuretic activity and appears to lift mood.
Eating Tips: Great doses of raw garlic have caused gas, bloating, diarrhea and fever in some cases. To fight bacteria, raw garlic is healthier. However cooking does not reduce garlic’s blood thinning and other cardio protective potentials, and in fact, may improve them by releasing antithrombotic agene. As a cancer rebellion, raw garlic may be superior to cooked ones. Eating garlic both raw and cooked for all around protection. Eating garlic with parsley may decrease garlic breath.