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Food fact: Benefits of garlic

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Food fact: Benefits of garlic

Food fact: Garlic functions as a flavouring in cooking, but it also has a medicinal effect. It helps to prevent and treat a wide range of conditions and diseases. Here are the potential health benefits of garlic.

Below are examples of some scientific studies published in peer-reviewed academic journals about the therapeutic benefits of garlic.

Food fact: Boost the immune system

The flavorful bulbs at the end of the garlic plant are also rich with nutritious compounds called allicin and alliinase. In fact, the presence of allicin helps garlic boost the immune system.

The research found that garlic fortifies the immune system by stimulating immune cells and kill bacteria.

Garlic also helps prevent colds and flu because of the plant’s antimicrobial and antibiotic properties. It also exhibits the antimicrobial characteristic.

Besides, wash hands frequently to avoid getting sick. Garlic probably provides a little extra boost if want a strong immune system.

Garlic is rich in phytochemicals, which help to provide protection from cell damage and lowering the risk for certain cancers.

Phytochemicals are compounds in vegetables and fruits. It is associated with reducing the risk of chronic illness.

There are some examples that consuming phytochemicals through garlic can provide anticarcinogenic effects and potentially lower the risk of stomach and colorectal cancers.

Food fact: Improve heart health

Garlic can lower blood pressure and decrease arterial stiffness for people with hypertension.

Raw garlic has the most benefits. However, studies found that both raw and cooked have their own benefits. Therefore, you can enjoy garlic in a variety of ways to reap its advantages.

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