Garlic

Garlic is a vegetable commonly used as a condiment for many dishes. It is known for its beneficial properties in the case of colds or flu. What other pro-health properties do you have?

Rich chemical composition
Garlic has a rich chemical composition. This vegetable is 60% water. The average garlic clove weighs approx. 3 g and its nutritional value is as follows
– energy value of 4 kcal,
– 0.2 g protein,
– fat 0 g,
– total carbohydrates 1 g,
– dietary fiber 0.1 g.

Moreover, garlic contains in its composition vitamins and minerals, among which you can distinguish
– vitamin B1 (0.2 mg / 100 g),
– vitamin B2 (0.1 mg / 100 g),
– vitamin B3 (0.7 mg / 100 g),
– vitamin B6 (0.1 mg / 100 g),
– folic acid (5 μg / 100 g),
– vitamin C (31 mg / 100 g),
– potassium (400 mg / 100 g),
– magnesium (25 mg / 100 g),
– sodium (17 mg / 100 g),
– iodine (2.7 μg / 100 g),
– phosphorus (153 mg / 100 g),
– calcium (41 mg / 100 g),
– zinc (1 mg / 100 g),
– selenium (14.2 μg / 100 g).

Garlic is also a source of organic compounds such as anthocyanins, glycosides, co-ordinates, polyphenols and sulfur compounds. It also contains selenium, which protects all body cells from the harmful effects of free radicals and neutralizes aflatoxins.

 

Garlic Oil

The source of sulfur
2.3% of garlic dry matter is organic sulfur compounds. Among them, the most important role is played by cysteine ​​sulfoxide, and more precisely alliin. Due to the damage of the garlic clove, this substance is transformed into allicin, which is responsible for the majority of health-promoting properties of garlic. It has strong anti-thrombotic, anti-atherosclerotic, anti-bacterial and anti-cancer properties.

Health-promoting properties
Garlic supports the work of the immune system, thereby strengthening the body’s immunity. It has antiparasitic, antifungal, antiviral and antibacterial effects, even against antibiotic-resistant bacteria. Also, the active substances contained in the garlic act negatively to Helicobacter pylori bacteria, which is responsible for the formation of erosions and ulcerations within the stomach wall and, as a consequence, cancer of this organ. Besides, it stimulates the growth and growth of health-promoting bacteria from the genus Lactobacillus.

Prevention of cardiovascular diseases
The hydrogen sulfide present in garlic has anti-atherogenic and antioxidant properties. It enhances the synthesis of nitric oxide, thus preventing aggregation of platelets and reduces the risk of hyperlipidemia. Besides, it helps to lower blood pressure.

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