5 Super Benefits of garlic

Garlic is one of the top 10 best nutritious foods. In recent years, garlic has become a popular natural health food in the world because of its role in disease prevention and treatment. In constant research and experimentation, garlic has been shown to have a lot of health benefits. Here are five super benefits of garlic.

1. It's good for cardiovascular health

In many ways, garlic protects the health of our hearts.

The sulfide in garlic produces hydrogen sulfide gas in the body, which helps to dilate and soften blood vessels, helping to regulate blood pressure.

Garlic has also been shown to help lower cholesterol and triglyceride levels.

Not only that, garlic is rich in many of our favorite nutrients (many of which can make you addicted to its spicy flavor), which have antioxidant and anti-inflammatory effects on blood vessels and blood cells. Among them, there is a special compound called Ai Qiao yin, which has anticoagulant effects.

2. It has anti-cancer and antioxidant effects

In actual surveys of the tested population, the researchers found an inverse relationship between garlic intake and cancer incidence. The sulfur compounds in garlic have been shown to inhibit the growth of cancer cells and promote apoptosis (cell death), in addition to preventing the formation of cancer cells in blood vessels.

Garlic also contains several nutrients that are known to have antioxidant properties: vitamin C, manganese, and selenium (though not in large amounts).

3. Enhance the immune function of the body

Although still in its infancy, scientists are investigating garlic's potential as an antibiotic to replace prescriptions for infections that currently have no cure, as well as how to use garlic to fight the bacterium Helicobacter pylori, which causes stomach ulcers.

4. How garlic is cooked can affect its effectiveness

Raw garlic has potential health properties and also has the most pungent taste, which some people say is too harsh for many people to like.

Fortunately, rapid cooking methods, such as simple cooking, retain garlic's biological activity.

When cooked, mashing or chopping activates healthy enzymes in garlic that are lost when cooked or microwaved. Other studies have shown that eating garlic whole is far better for you than eating its extract, which is minced or diced. For this reason, experts recommend that people eat cooked garlic, rather than garlic extract.

Source: Garlic net