Garlic benefits

Garlic (botanical name, Allium sativum L.) is an important condiment and spice used for culinary, therapeutic and medicinal purposes. The key feature of garlic is its distinct predominant flavor and healing properties. The organosulfur compounds are mainly responsible for the characteristic garlic flavour, odor, pungent taste, garlic benefits to health; it’s medicinal and health properties.

The usual form of garlic commercially sold in the markets is the fresh intact bulbs, fresh garlic preparations (e.g., chopped, sliced or minced), as well as dehydrated forms of condiments, are common in several countries. In parts of Asia and North Africa, garlic leaves and scapes are marketed. Garlic powder is a natural extract of ground dehydrated garlic used as a common seasoning particularly in Western countries.

Health Benefits of Garlic

Garlic health benefits are attributed to organosulfur compounds that mainly derive from stable precursor alliin. Alliin is quickly converted into the active chemical in garlic called allicin through extremely reactive intermediates, sulfenic acids (R-SOH), by the enzyme alliinase when raw garlic is crushed. Alliin, allyl disulfide, and allyl cysteine scavenge hydroxyl radicals, whereas allicin does not.

Garlic consumption is associated with antioxidant properties, immune-enhancing functions, anti-bacterial, anti-viral, anti-fungal, anti-cancer, hepatoprotective (liver protection) activities.

Medicinal uses of garlic show that it is effective in chest diseases such as asthma, Tuberculosis, pulmonary gangrene, and a marvelous remedy for pneumonia.

Garlic aids in digestive disorders. It secretes digestive juices and enables peristalsis or movement of food through the intestine to promote digestion.

Garlic prevents platelet aggregation and hence heart disease, including atherosclerosis, and also reduces both plasma cholesterol level and blood pressure.

The organosulphur compounds may also improve the biosynthesis of glutathione, from which important antioxidant functions are known.  These compounds are sulfur-containing non-volatile amino acids (thiosulfinates), among which alliin or S-allyl-cysteine sulfoxide (ACSO) are the main garlic flavor precursors.

Alliin was reported to have a protective effect in a myocardial infarction model. Alliin also reduces the level of tumor necrosis factor-α (TNF-α) in human umbilical vein endothelial cells and decreases serum levels of triglyceride, insulin, uric acid, and glucose, as well as insulin resistance.

Garlic is successfully used in skin disorders and persistent acne problems and ringworms.

Garlic benefits for sex are seen in its aphrodisiac properties. It is a tonic for loss of sexual debility and impotence caused by overindulgence in sex and nervous exhaustion from dissipating habit. Garlic intake is specifically beneficial to older men with nervous tension and a falling libido.

Garlic sprouting is a useful way to increase the antioxidative potential of garlic and thereby expand its use. Certain antioxidants or neuroprotective compounds like flavonoids are produced during the early stage of sprouting.