Top health benefits of garlic

The humble garlic is a treasure trove of health benefits.

1 ounce of Garlic (28.35 grams) provides about 42 calories, contains about 9 grams of carbohydrates, 1.8 grams of protein and 0.60 grams of fiber.

Garlic is rich in mineral manganese and contains calcium, copper, phosphorus, selenium, vitamin B1, vitamin B6 and vitamin C. Garlic contains Ajoene and Allicin, which has anti-oxidant properties.

Courtesy: Gud2Eat.com

Nutrients in garlic are anti-bacterial and anti-viral

• Garlic reduces inflammation
• Sulphur compounds in garlic protects from cancer
• Garlic protects against asbestos induced toxicity

Vitamin C and Allicin in garlic are powerful anti-bacterial and anti-viral agents

Allicin is effective for infections like colds, flu, stomach viruses, candida yeast, tuberculosis and botulism

Garlic prevents peptic ulcers caused by infectious bacteria Helicobacter pylori (H. pylori).

Onion and garlic protective against many cancers

If onions and garlic are in your daily diet you lower risk of several common cancers (pharynx, esophageal, colorectal, laryngeal, breast, ovarian, prostate and renal cell).

Sulphur compounds in garlic protects from cancer

• Eating garlic reduces your risk of many common cancers (cancer of the oral cavity and pharynx, esophageal cancer, colorectal cancer, laryngeal cancer, breast cancer, ovarian cancer, prostate cancer, renal cell cancer)
• Ajoene an organo-sulfur compound in garlic is used topically in treatment of skin cancer
• Allicin found in garlic protects colon cells from cancer causing chemicals and stops the growth of cancer cells once they develop
• Vitamin C and selenium in fresh garlic helps prevent colon cancer
• Allium in garlic helps reduce risk of prostate cancer

Garlic is heart healthy

Garlic contains many heart healthy nutrients like sulfur compounds, vitamin C, vitamin B6, selenium and manganese

Eating garlic inhibits platelet aggregation, lowers triglyceride levels, and lowers cholesterol levels. Eating garlic stimulates the production of nitric oxide that helps relax blood vessel walls and reduces high blood pressure.

Garlic is known to inhibit coronary artery calcification. Coronary artery calcification is a marker for plaque formation as the body lays down calcium in areas that have been damaged.

Atherosclerotic plaques develop when cholesterol circulating in the bloodstream is damaged or oxidised by free radicals. Garlic also helps reduce the amount of free radicals in the blood stream.

A 'nanoplaque' is formed when calcium binds to proteoheparan sulfate and then to LDL cholesterol. Garlic inhibits plaque generation as it prevents the binding of calcium to proteoheparan sulphate.

Garlic greatly reduces and reverses plaque deposition and size of atherosclerotic plaque. Garlic acts like HDL (good) Cholesterol in preventing the build-up of nanoplaques.

Garlic reduces inflammation

• Garlic is a potent remedy against common cold or infection.
• Allergenic foods, a cold, any infection, physical trauma, excessive exercise, will cause an inflammatory response.
• Excessive consumption of foods containing high levels of omega 6 fatty acids such as meat, corn or safflower oil will also cause an inflammatory response.
• The inflammatory response may promote inflammation that creates an ideal condition for viruses to replicate. Garlic significantly reduces the risk of infection and severity of inflammatory symptoms.
• Garlic reduces the activity of NF kappa-B a chemical mediator of inflammation thus reducing risk of infection and reducing severity of symptoms.