Garlic: "miracle" herb: from heart health to reducing blood pressure
Garlic : (Allium sativum) While garlic is best known as a culinary herb and vampire retardant, the medicinal benefits and claims for garlic have awarded it the name "wonder drug among all herbs". Garlic has been used all over the world for thousands of years for a wide range of health benefits.
Modern day research helps explain the broad applications of this "miracle" herb. The same component that gives garlic it's strong odor is the one that destroys, or inhibits various bacteria and fungi. When garlic is crushed, it's alliim is converted to the pungent allicin by the action of the allinase enzyme. Allicin is associated with many of garlic's beneficial properties.
Garlic is reported to be effective against a range of microbes, and is the reason it is used in folk medicine to threat various infections. Garlic oil has expectorant properties which may explain its use for respiratory health, helping opening up lungs and bronchial tubes. Ancient herbalists and traditional healers were on to a food that may be very helpful in addressing a host of health challenges, including heart disease and cell damage caused by pollutants, radiation and aging. Studies suggest that garlic, contains more than 200 different compounds, with biological activities that can favorably influence long term health and well-being. For example, garlic preparations have been shown in laboratory studies, to support normal cell growth and normal circulation and heart health..
One effect garlic has is supporting normal blood pressure. Dr. F. G. Piotrowski, of the University of Geneva, used garlic on patients with abnormally high blood pressure. The study revealed that garlic treatment brought "excellent results". Garlic, according to Dr. Piotrowski, has a dilating effect on blood vessels and thus is effective in reducing blood pressure.
Benefits of garlic and what Garlic Does: Garlic's sulfur compounds are linked to its medicinal uses. Garlic unleashes at least 100 sulfur-containing compounds, the main one being allicin. However, for protecting the circulatory system the sulfides and other compounds derived from allicin are equally as effective. There is some evidence that excessively large amounts of raw garlic in the diet may contribute to the development of anemia. Therefore, anemic patients should take only garlic extracts or garlic in cooked form, not in raw form. Preliminary studies suggest garlic may offer a wide range of health benefits such as:
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