Garlic
Garlic belongs to the family of lilacs and is known for its medicinal properties since ages. This bulbous plant is rich in proteins, sugars, potassium, calcium, phosphorous, iodine, sulfur and silicone besides, vitamins A, B1, B2, B3 and C. Garlic is anthelmintic, a muscle relaxant, anti-rheumatic, and anti-diabetic. It helps proper digestion, and checks hyperthyroidism and hypertension. Garlic is also a known antibiotic, and helps lower cholesterol and fat.
Major Constituents
Ajoene – It helps in slowing the process of blood clot formation in the arteries and controls cholesterol levels in blood.
Allicin – it is a strong natural antibiotic
Selenium – Found in rich quantities, selenium neutralizes free radicals, thus preventing ailments. It is an anti-oxidant that helps organs from aging. Garlic in combination with Vitamins A and E accentuates their properties.
Fructose – It stimulates the immune system.
Benefits
· Helps decongesting the lungs, prevents colds and flu
· An antibiotic, it fights bacteria such as staphylococcus, streptococcus, and salmonella.
· Ground garlic and aloe vera lotion applied on inflamed areas relieves pain.
· Good for children with intestinal worms
· As it is rich in iodine, people suffering from hyperthyroidism benefit from garlic
· It is an effective diuretic, hence helpful to people with urinary problems
· It is a muscle relaxant and muscle toner
· Its ability to lower glucose levels in the body by increasing insulin production helps diabetics
· Due to its vasodilator property, it reduces blood pressure.
· Relaxes the heart and helps reduce accelerated heart rate
Studies show that garlic helps in decreasing LDP (bad cholesterol) and increasing HDP (good cholesterol). It was found to lower LDP ranging from about 7 - 22% and raising HDP ranging from 15 – 31%. According to studies conducted by Chitani and Bordia, daily garlic intake during a month reduces coagulation and clots ranging from 72 – 85%.