| Since ancient times, a lot of magic and medical benefits of garlic (allium sativum) have been well known), but it was not till the end of the XIX century, when Pasteur discovered its power as antibiotic, that Science did not begin to research over the properties of garlic.
These research gave the most important results in 40 years, last century. Arthur Stoll, a Swiss medical doctor who won the Nobel Prize, revels one of the basic components of garlic: a substance called Aliina. La Aliina is the mother component –pharmacologically inactive and inodorous- from which derivates the active substance, the Alicina, which antibacterial power was discovered in 1944. Since then, and basically these last years, research have been increased and now we can associate, with the authority of Science, garlic consumption to certain health benefits:
– On respect to blood, it is an anticoagulant, vasodilator and purifier.
– It lowers the fat and cholesterol level.
– It helps with hypertension, protecting the and arteries, giving them more flexibility and keeping them free of cholesterol deposits.
– Fights against an important number of fungus, virus and bacteria.
– It is a purifier of mucus, lungs, nose and throat.
– Topically used, its juice is an effective germicide.
– Its longed consumption helps to prevent certain types of cancer.
– It is an anti-inflammatory.
– Cooperates in prevention and lowering of pain and in repairing of arteriosclerosis damages.
– It helps to increase the level of insulin, reducing glucose levels in blood.
– Some studies seems to show that it also helps to increase serotonin level in brain, helping to fight against stress and depression.
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