The antioxidant compounds in garlic have been found to reduce premature aging by reversing damages caused by the aging process. The sulfur-rich compound found in garlic, allicin, is a powerful anti-inflammatory agent that can reduce cellular inflammation, which contributes to the formation of free radicals and subsequent tissue damage due to oxidizing agents.
DNA damage may result from high amounts of free radicals as well as from their interactions with important cell components such as proteins and lipids. As Allicin inhibits production of many reactive oxygen species, it could provide protection against oxidative stress and increase longevity.
At the molecular level, garlic (and other aging-preventing substances like resveratrol found in red wine) typically act to reduce levels of oxidative stress. This is done by either directly scavenging free radicals or by raising antioxidants. Frequent consumption of these foods can mitigate many harmful effects caused by oxidation.
The benefits resulting from moderate garlic intake are because it contains antioxidants which reduce oxidative stress and increase antioxidant activity in vivo. These two mechanisms result in decreased age-related declines over time.
Increased lifespan has been attributed to lower progressive disease rates and delayed onset of chronic diseases, decreased oxidative damage linked to ageing at various loci along with reduced markers of inflammation.
Garlic does not stop aging. It can, however, prevent or delay the appearance of signs and symptoms related to the natural process by reducing blood pressure, oxidative stress, and bad cholesterol (LDL) levels in your body.
Garlic is high in selenium and B vitamins, all of which reduce inflammation caused by free radicals that create cell-damaging molecules such as peroxide. Likewise garlic boosts the immune system to help fight bacteria; makes platelets less sticky; regulates and prevents cellular damage and has been linked with a reduction in heart disease risk factors. So while it doesn’t stop aging per se, it may well slow down some of its foremost effects.
Garlic has many anti-inflammatory properties that may, in turn, reduce the levels of CRP (a protein produced by the liver), reduce inflammation and oxidative stress. This has been shown to lead to increased insulin sensitivity, improved blood lipid profiles and oxidized LDL cholesterol (possibly increasing its beneficial HDL level).
Furthermore, garlic can lower your cholesterol. It can increase your heart health. It can stop food borne illnesses by destroying bacteria and fungi in the mouth, stomach, intestinal tract, or blood stream. Fresh garlic also has an antibiotic effect that inhibits additional bacterial invasion to help prevent illness from recurring.
Raw garlic is the best way to get all of these benefits because it contains allicin which gives garlic its anti-bacterial properties. Cooking it reduces allicin content by around 40%.
Garlic’s powerful antioxidant properties are another great reason for trying raw cloves as part of a healthy lifestyle. You may have heard about many antioxidants being used to combat the effects of free radicals in our cells– but now researchers are finding out
What is garlic?
Garlic is a bulb that is grown in the ground. It has several benefits including, but not limited to, improved immune system and improved blood circulation.
Garlic comes from the Alliaceae family of plants. It is popular for its strong smell, taste, and pungent flavor (stronger than onion). Garlic also contains nutrients like calcium, iron, magnesium, phosphorus, selenium and vitamin-C or an enhanced efficacy of cancer-fighting drugs.
Allicin contained within garlic can help prevent bacterial infections as well as counteract fungal species found on food.
It has been scientifically shown that garlic can lower cholesterol, increase clean white blood cell counts, strengthen the immune system and reduce the risk of cancer.
Garlic is a strong-tasting plant from the Allium family, which includes onions and leeks. It’s pungent flavor comes from sulfur compounds called phytoncides.
Garlic is a member of the onion family. That class of foods contains a variety of edible plants that have certain properties in common, such as a distinctive taste and pungent odor.
Garlic is grown throughout the world and used widely in cooking for its strong flavor, pronounced aroma, and anti-bacterial qualities. The plant grows up to 1 foot tall with several cloves arranged around a central stem. All parts can be eaten raw or cooked — but many people find it too spicy when consumed raw so they enjoy it better if it has been chopped up or sliced before preparing food with it.
Throughout history garlic has been used for both culinary purposes and also medicinal purposes due to its potent health benefits suggested by research studies.
Allium sativum, or A. ursinum, is the type commonly used in cooking today. A. ursinum has an elongated head with thin leaves and white flowers grouped together on cloves around the stem’s base. When fresh it has a mild taste similar to onions with just enough heat to be pleasant but not overpowering. When cooked its flavor becomes more predominant and loses some of its initial sweetness.
Chemical composition of garlic:
Organic compounds of garlic are synthesized deep in the root structures but exuded to the plant’s outermost layers. When peeled off, roasted or crushed, these cells release a pungent odor due to alliin which reacts with an enzyme called allinase.
Allicin is produced from condensation of two molecules of alliin and one molecule of water. As condensation progresses the reaction generates necessary thiosulfinates that form sulfur bonds. Other organic compounds found within garlic include volatile oils, fat-soluble organosulfur compounds, nitrogen-containing alkaloid complexes, phosphoproteins and minerals such as calcium salts.
The most abundant sulfur-containing compounds are allyl methyl sulfides. These molecules are the reason for garlic’s strong odor and flavor. One type of alkyl methyl sulfide in garlic is known to be an effective pest repellent.
Conclusion:
Although garlic has so many health benefits, allicin is the component in garlic that gives it many of its side effects. It’s best to make sure you are cooking your garlic long enough to unlock all the benefits without giving yourself breath that’ll clear a room.
Some possible side effects of garlic are the inflammation of the lining of the stomach, difficulty in passing urine, an inability to control muscle contractions, quickening of heartbeat, migraines and delayed menstrual periods.
Side effects of garlic can include tenderness and sedation. Garlic may also cause stomach upset, nausea, and diarrhea. Side effects of garlic supplements, also include mild stomach upset and burping that occurs after ingestion and is characterized by a strong odor of garlic emanating from the mouth or stomach.
