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What are the benefits of garlic, Benefits of garlic according to the degree of effectiveness, Studies on the benefits of garlic, Benefits of garlic f

The benefits of garlic

Its content of compounds beneficial to health

Sulfur compounds: It is believed that the sulfur compounds extracted from garlic can reduce the risk of chronic diseases, and the sulfur compounds present in whole garlic cloves are divided into two main types, namely: the amino acid allyl cysteine sulfoxide , and gamma glutamyl cysteine peptides .
Plant compounds: Garlic contains several non-sulfur chemical compounds, such as: phytochemicals, the most important of which are: flavonoid, steroid saponins, organic selenium compounds, and alexin , which work in conjunction with sulfur compounds.

Benefits of garlic according to the degree of effectiveness

Possibly Effective

Reducing the risk of developing atherosclerosis: A review published in the Journal of Nutrition stated that garlic indirectly affects the risk of developing atherosclerosis , by reducing hyperlipidemia, high blood pressure, and the possibility of reducing the risk of diabetes and blood clots. It has also been observed that animal consumption of it is directly related to reducing the risk of strokes and atherosclerosis by reducing the level of fats and their accumulation within the arterial cell walls.

And a study published in the Journal of Cardiovascular Disease Research in 2012 stated that aged garlic extract with coenzyme Q10 coenzyme Q10 - a substance that has antioxidant properties - reduced the progression of patients with atherosclerosis, as it was observed in them. Improvement in inflammatory indicators associated with this condition.

Improving the cases of people with type 2 diabetes : Diabetes is one of the chronic diseases known as high blood glucose levels, and a study published in Diabetes, Metabolic Syndrome and Obesity: Targets and Therapy in 2013 was conducted on 60 type 2 diabetes patients who suffer from Obesity: Their consumption of garlic with metformin was associated with a decrease in the level of fasting blood sugar, as well as the level of postprandial blood sugar, but it did not have a significant effect on the levels of the HbA1c test , and it was also noted that it reduced the level of the reactive protein. C, and the enzyme adenosine deaminase, which may help control blood sugar levels and reduce the risk of complications arising from it.

A 2013 review by the Indian Institute of Chemical Technology indicated that the blood sugar lowering properties of garlic may be due to its sulfur content. Such as: Alliin, Allicin, and other compounds. Garlic is also a good source of vitamin C, which plays a role in regulating blood sugar levels, and vitamin B6, which is involved in carbohydrate metabolism, which may be beneficial for people with diabetes.

It should be noted that the sugar-reducing properties of garlic are likely to cause it to decrease less than the normal content, especially when taken with anti-diabetic drugs, and therefore diabetics are advised to be careful when using it.

Reducing levels of cholesterol and fats in the blood: It has been observed that the consumption of garlic supplements by those with high cholesterol levels is associated with reducing their levels, in addition to reducing levels of bad cholesterol by 10-15%, but there are no results that prove that garlic has a role in fat reduction. Blood triglycerides or raised levels of good cholesterol; It is considered a high-density lipoprotein (HDL).

A comprehensive analysis from the University of Oxford of 16 studies with a sample of 952 people and lasted 6 months showed that the level of cholesterol decreased by 12% when they consumed garlic for a period ranging between 1-3 months, whether in the form of powdered powder in an amount ranging between 600-900 mg per day, or garlic Fresh contains a high amount of allicin, in an amount equivalent to 10-20 grams per day, compared to not consuming it, but more studies are still needed on that,

Another study published in the Journal of Atherosclerosis and Thrombosis in 2008 stated that taking dried garlic tablets for a period of 8 to 12 weeks by 42 men aged 35-70 suffering from hypercholesterolemia slightly reduced the level of total cholesterol in the blood. They had a rate of 11.5%, and the level of good cholesterol by 13.8%, and also improved the level of good cholesterol by 11.5%.

Reducing blood pressure: High blood pressure is one of the most important factors that increase the risk of developing cardiovascular disease, and many studies conducted in humans have stated that consuming garlic supplements has a role in lowering blood pressure. A 2013 study from King Khalid University, conducted on 210 patients suffering from level 1 hypertension and lasted for 24 weeks, found that consuming an amount ranging from 300 mg to 1500 mg of aged garlic extract reduced the level of systolic and diastolic blood pressure similarly. The effect of the drug atenolol; It is one of the types of antihypertensive drugs, and it has been observed that consuming a high dose of garlic for a long time is associated with a more reduction in blood pressure levels.

And a study from the University of Adelaide published in 2010 and conducted on 50 people suffering from hypertension and irregularity with systolic blood pressure exceeding 140 mm Hg, found that they consumed 4 capsules of aged garlic extract; That is, by about 960 milligrams a day for 12 weeks, it reduced their systolic blood pressure in a way similar to the effect of the drugs used for that compared to people who did not take garlic.

Reducing the risk of prostate cancer: A study published in the Asian Pacific Journal of Cancer Prevention in 2013 showed that vegetables belonging to the garlic family - most notably garlic - have a role in reducing the risk of prostate cancer , and the same results did not appear when eating onions. And there is still a need for more studies on that.

There is insufficient evidence of effectiveness.

Enhancing athletic performance: Some studies have shown that garlic can raise the stamina of athletes by consuming a single dose of garlic, equivalent to 900 mg, before exercising . But on the other hand, a 2013 preliminary study from Appalachian State University, which was conducted on mice suffering from hypoxia - a condition that results from insufficient oxygen in the lungs - stated that giving them garlic supplements for a period of 7 days. It was not associated with improved performance during exercise, rapid heart rate, or blood oxygen saturation.
Reducing the risk of colon and rectal cancer: Like other garlic vegetables, garlic contains several important compounds mentioned previously in this article, including flavonoids and organic sulfur compounds, which can reduce the risk of developing cancer cells in the colon and rectum , and it has been noted that this The effect is particularly pronounced when garlic vegetables, such as onions, chives, garlic, and leeks are consumed in large quantities, according to a study from The First Hospital of China Medical University published in 2019. A comprehensive analysis of 16 studies published also showed In the journal Molecular Nutrition & Food Research in 2014 that eating garlic in large amounts may reduce the risk of colon and rectal cancer., And that eating vegetables that belong to thrombocytopenia may reduce the incidence of polyps in the colorectal polyp. Which is the presence of lumps in the lining of the colon.
Reducing the risk of developing esophageal cancer: There are not enough studies to prove that eating garlic plays a role in reducing the risk of developing cancer cells in the esophagus.
Improving the condition of people with Hepatopulmonary Syndrome, which is a condition in which the level of oxygen in the blood is low, in addition to shortness of breath. A study published in the Canadian Journal of Gastroenterology and Hepatology in 2010 was conducted and found that the consumption of patients with the syndrome Hepatopulopathy with garlic supplementation for a period of 18 months may have a positive effect in patients suffering from this syndrome, as it may reduce their hypoxemia and reduce their risk of death.
Reducing lead levels in the blood: Garlic contains sulfur compounds, and therefore eating it in large quantities may contribute to reducing the risk of toxicity resulting from exposure to heavy elements that cause severe damage to the body's organs, and a study was conducted from Mashhad University of Medical Sciences in 2012 on 117 workers They were exposed to lead repeatedly because of their work in the manufacture of car batteries, and some of them were given garlic for 4 weeks and found that the level of lead had decreased in their blood, and their symptoms of poisoning, such as: headache and high blood pressure, decreased.
Reducing the risk of multiple myeloma: where a laboratory study was conducted from the Norwegian University of Science and Technology in 2018, the results of which showed that multiple myeloma cells are sensitive to the ethanolic extract of garlic, and it reduces the ability of two types of multiple myeloma to survive, which It may, in turn, improve the effectiveness of chemotherapy, as it has been observed that it affects proteins in the cell that regulate cell proliferation and the transmission of signals between them, as well as regulate apoptosis, and the balance of oxidative and reduction reactions in them, and this extract is also associated with increased stress in The endoplasmic reticulum, which reduces the proliferation of cancer cells, however, these studies are not sufficient to confirm its effectiveness.
Improving the conditions of people with degenerative arthritis: According to an observational study from the University of East Anglia in 2010 on 1086 twins without any disease, aged between 46-77 years, it was noted that their diet contains a high amount of fruits and vegetables. Reducing the incidence of degenerative arthritis in the hip, and it was found that vegetables that follow the sex of garlic, and non-acidic fruits had the strongest effect compared to other types of fruits and vegetables, which may be due to the effect of garlic due to its Diallyl disulphide content.
Other benefits, there is no evidence of its effectiveness: There are several other benefits of garlic whose effectiveness has not yet been proven in alleviating some diseases, such as:

Reducing chest pain.
Reducing benign prostatic hyperplasia and frequent urination.
Reducing the risk and frequency of catching colds.
Reducing the risk of esophageal and stomach cancer.
Improving digestion of gastritis sufferers.
Reducing muscle pain after exercising.
Reducing symptoms associated with fibrocystic breast disease.
Improving liver function in those with hepatitis.

Possibly Ineffective

Some of the benefits are common from consuming garlic, but it may be ineffective in them, and there is no confirmation of them until now. They are as follows:

Reducing the risk of breast cancer and lung cancer.
Alleviate cystic fibrosis.
Reducing familial hypercholesterolemia.
Reducing the risk of H.pylori infection.
The effect as an insect repellant.
Reducing leg pain.
Reducing the risk of pre-eclampsia.

Studies on the benefits of garlic

A review from Tufts University in 2006 indicated that aged garlic extract contributes to reducing the risk of cardiovascular disease as well as cerebrovascular disease, and has a role in reducing the risk of developing dementia and Alzheimer's , due to the fact that it contains substances that have antioxidant properties that reduce oxidative stress that is considered It is one of the most prominent causes of dementia, and it also contributes to the preservation of neurons by reducing their risk of neurotoxicity, ischemia and death, in addition to improving learning and memory abilities, but more studies are still needed.
A preliminary study was conducted from Presidency University, Kolkata in 2006 on experimental rats, and its results showed that garlic oil extract contains active substances similar to the effect of phytoestrogen , which may reduce the lack of hormones in the ovaries that cause an imbalance of the mineral mass in the bones, and the role of the extract appears Garlic oil increases the intestinal response to converting calcium into an effective form that contributes to maintaining this bone mineral mass .
A preliminary study from the University of South Carolina in 2007 reported that compounds in garlic have a role in promoting programmed cell death of glioblastoma polymorphisms by increasing stress in the endoplasmic reticulum and others.

Benefits of garlic for colds

Different studies about the effect of garlic in the common cold, the study published in Advances in therapy magazine in 2001 reported and conducted on 146 people do not suffer from any health problems, but noted that the consumption of one capsule per day of garlic supplements for 12 weeks has reduced the chances of having infected with colds Cold , in addition to the speed of their recovery from them compared to those who did not take the supplements, and this is due to the garlic's containment of allicin, which can reduce the risk of infection with viruses that cause colds. But on the other hand, a systematic review from the University of Western Australia in 2014 stated that there is insufficient evidence to prove the effect of garlic in reducing the risk of developing colds or alleviating them, and what indicates the existence of a relationship between them is based on less strong scientific studies. More studies are needed on the effect of garlic on the common cold.

Benefits of garlic for tonsils

There are no scientific studies confirming the role of garlic in relieving tonsillitis , so some studies have indicated that it has antiviral and antibacterial properties, and may play a role in stimulating the immune system.

Benefits of garlic for slimming

One of the initial studies, published in the Journal of Nutrition & Metabolism in 2018, was conducted on 96 male lab mice, who were given a volatile oil extract of garlic onions for two months, and the results showed that the weight of fatty tissue, triglycerides , and total and bad cholesterol had decreased In addition to a high level of good cholesterol.

Are there benefits to eating garlic on an empty stomach?

In fact, there are no scientific studies that indicate the benefits of eating garlic on an empty stomach in particular, and eating it at any time can provide the aforementioned benefits.

Bears garlic and its benefits

Bears' garlic , or what is known as wild garlic is one of the perennial plants of the garlic family, and it is a bulbiferous plant. As it produces bulbs of 1.5-6 cm in length, surrounded by several layers of scales, and the bears' garlic plant is spread in both Asia and Africa; Where it continues to grow for a period of 3.5-4 months during the spring period, and is characterized by its content of sulfur compounds beneficial to health, phenolic compounds, flavonoids, and many other compounds that can provide health benefits to the human body, but the studies that have been conducted on this plant are preliminary studies, It is not confirmed, and more studies are needed to confirm its benefits.

The nutritional value of garlic

Each 100 grams of garlic contains a number of nutrients, which are shown in the following table:

The nutrient component Nutritional value

Calories 149 calories
Protein 6.36 grams
Fats 0.5 g
Carbohydrates 33.06 grams
Dietary fiber 2.1 g
Sugars 1 gram
Calcium 181 milligrams
Iron 1.7 milligrams
magnesium 25 milligrams
Phosphorous 153 milligrams
Potassium 401 milligrams
Sodium 17 milligrams
Zinc 1.16 mg
Copper 0.299 milligrams
Selenium 14.2 micrograms
Vitamin C. 31.2 milligrams

Degree of safety and precautions for using garlic

Garlic is generally considered a safe food to consume for a short time, but you should stop eating it when you notice some side effects, such as: redness, swelling, or blisters on the skin, or bleeding from the nose or gums, and some symptoms were noticed after Eat raw garlic, such as bad breath in the mouth or body, heartburn, nausea, diarrhea, vomiting, and flatulence. Caution is advised when consuming garlic by some groups, the most important of which are:

Pregnant and breastfeeding women: Consuming garlic is often considered safe during pregnancy when consumed in normal quantities, but it is possible that it is not safe to consume it in large quantities, so care must be taken and to avoid abnormal quantities.
Children: The use of garlic is classified as a medicine for children for short periods according to the degree of safety that it is safe , but it may not be safe when consumed orally in large doses, and it may be fatal.
People who suffer from bleeding disorders: Garlic, especially fresh garlic, increases the degree of bleeding they have.
People who suffer from stomach diseases and digestive problems: Garlic may increase the irritation of the gastrointestinal tract , and therefore, care and caution must be taken when using it.
People who suffer from low blood pressure: garlic helps reduce blood pressure, and therefore it may reduce pressure less than their normal level.
When undergoing surgery: Garlic may contribute to lowering blood pressure and the occurrence of bleeding, so it must be stopped at least two weeks before undergoing surgery.

Overview of garlic

The garlic A species of herbal plants mono monocots that belong to the genus of garlic, and a platoon Althomyat, a plant bulbous, grows in the temperate climate, and a length of 1.2 meters, and has several types, and is the second most prevalent From the genus alliaceae in all parts of the world, Garlic has been used for centuries for cooking and medicine purposes, and it has the advantage of containing organic sulfur compounds that are believed to be the reason for its smell and flavor, as well as it has several benefits. Potentially healthy will be mentioned in this article.

There are many different products made from garlic, such as nutritional supplements in the form of grains, and crushed garlic, and garlic oil and vinegar can be obtained as well. It is also believed that benefits can be obtained from garlic peels, and although there are no scientific studies to confirm this, a preliminary study published in the Journal of Agricultural and Food Chemistry indicated that the peels contain antioxidant compounds.