The sulphur containing amino acid allicin is broken down by enzymes to form allicin. Allicin is relatively stable if it is kept cool, but starts to degrade when heated. As allicin breaks down, diallyl sulphides are formed.
Garlic’s many health benefits are of three types: they help to treat infection, they protect circulation and they fight various types of toxins.
Garlic is said to be good for cardiovascular problems due to its blood pressure lowering effects, blood lipid lowering effects and its anticoagulant properties.
It is believed to treat cancer, and helps fight hepatic and microbial infections. Fresh garlic is effective against bacteria, yeasts and fungi. It is most effective against fungi and candida. Fresh garlic is thought to play a role in preventing food poisoning by killing bacteria like E. coli, Salmonella enteriditis.
There are reports that eating garlic reduces the frequency and severity of the common cold.
Garlic also mostly used for its antihypertensive effects. Garlic reduces blood pressure. Angiotensin II is a protein that helps blood vessels to contract therefore increase the blood pressure. Allicin in garlic blocks the activity of angiotensin II and helps in reducing blood pressure.
What are the health benefits of garlic?
