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Garlic is a plant that is often used as part of cooking, but it can also be consumed in supplement form. The main compound with antibacterial properties found in garlic is allicin. Allicin is actually formed when garlic bulbs are crushed, which triggers the conversion of alliin in the garlic to allicin. Allicin is also responsible for the distinctive odour of garlic. Allicin may also be able to be effective against some parasites.
Garlic is also used today by some people for the prevention of lung cancer, prostate cancer, breast cancer, stomach cancer, rectal cancer, and colon cancer.People who ate raw garlic at least twice a week had a 44% lower risk of developing lung cancer, according to a study.
Researchers at Washington State University have found that a compound in garlic is 100 times more effective than two popular antibiotics at fighting the Campylobacter bacterium, one of the most common causes of intestinal illness.The researchers found the diallyl sulfide was as effective as 100 times as much of the antibiotics erythromycin and ciprofloxacin and would often work in a fraction of the time.
Diallyl trisulfide, a component of garlic oil, helps protect the heart during cardiac surgery and after a heart attack, researchers at Emory University School of Medicine found. They also believe daily trisulfide could be used as a treatment for heart failure.Hydrogen sulfide gas has been shown to protect the heart from damage. However, it is a volatile compound and difficult to deliver as therapy. Hence, the scientists decided to focus on daily trisulfide, a garlic oil component, as a safer way to deliver the benefits of hydrogen sulfide to the heart.
The garlic extract supplements reduced high cholesterol levels, and also blood pressure in the patients with hypertension. The scientists added that theirs was a small study – a larger one needs to be carried out.Garlic extract supplementation improves blood lipid profile, strengthens blood antioxidant potential, and causes significant reductions in systolic and diastolic blood pressures. It also leads to a decrease in the level of oxidation product (MDA) in the blood samples, which demonstrates reduced oxidation reactions in the body.
Microbial infections during pregnancy raise a woman’s risk of pre term delivery, several studies have demonstrated. Intake of food with antimicrobial and pre biotic compounds may be of importance to reduce the risk of spontaneous PTD. In particular, garlic was associated with overall lower risk of spontaneous PTD.
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