Garlic
is an important spice in the kitchen. It serves as food appetizer.
Without it, the prepared menu lacked its original taste. The history
of garlic was used as food and as medicine.
Garlic
was composed mostly of water. Each clove has 1 gram of carbohydrates
in starchy form contains sinistrin, protein, fiber and fat. It has 17
amino acids, 19 minerals and 5 vitamins, 6 nucleosides or nucleic
acid.
The
minerals in garlic are germanium, calcium, magnesium, copper, iron,
potassium, selenium and zinc. The vitamins are vitamin A, B1, B2,
B3, C, choline. The nucleic acids are adenosine, guanosine, uridine,
thymidine, cytidine and isosine. The nucleosides was the building
block of DNA and RNA.
Generally,
is not odorous. It only give pungent smell if it is being crushed or
bruised.The sulfur-rich amino acids called Alliin and the enzyme or
catalyst called allinase were responsible for the smell as it
dissolved in the cells of the garlic.
The
two compounds alinase and alliin mixes together once the garlic is
being crushed. They released a highly reactive pungent compound
called diallyl thiosulfinate or allicin that gives protection to the
body against harmful bacteria. As the allicin is being manufactured,
it started to decay. This is the time that it unleash a barrage of
many other compounds formed and participated in the complex sequence
of chemical interaction and reaction.
Garlic
aided and induced the capacity of the killer cells in the body to
destroy tumor cells, virus-infected cells and other foreign invaders
to protect them to establish colony to damage healthy cells.
It
stimulates the activity of the macrophage, a phagocytes that has the
ability to engulped foreign substances. It stimulates the function of
the immune system influencing the T-lymphocytes to respond to
lymphokines and mitogen.
It
was found to lowers blood pressure by inhibiting the enzymes. The
enzyme catalyzes the conversion of hormones for the purpose of
regulating the blood pressure to normal level. A sulfur compound in
garlic called ajoene is responsible to dissolve blood clots in the
blood vessels by making interruption to the process where the
platelets and fibrin are working together to form a clots to the
circulatory system.
It
has progressive nature to reverse and control atherosclerosis. It
inhibits the enzymes to initiate cholesterol synthesis that will
result to the reduction of the level of low-density lipoprotein and
increase in high-density lipoprotein levels.
Garlic
found to have anti-tumor property that inhibits the enzyme activity
of the cancer cells putting them non-viable. It blocks carcinogens to
damage and destroy tissues that may result to the formation of
cancer. It then blocks a secondary carcinogen that will promotes the
activity of primary carcinogen. The stimulation of the immune system
was the reasons it can defend against tumor.
Garlic
is very effective in the control of the disease-causing germs.
Because of its anti-bacterial property it controls against
gram-positive, gram-negative and acid-fast bacterial organisms. It
becomes a germ fighter against viruses, protozoa and fungal
infection and parasites.
If
the immune system ability to defend is enhance, it work properly to
its highest peak of shielding damaging micro-organisms and free
radicals.
Liver
is very sensitive and can easily reactive of any chemical substances
and contaminants it can get in the environment. With garlic it can
protect the liver from the damage due to hazards taken from outside
sources. Ionizing radiation is very damaging to the cells but garlic
has the ability to give full protection and preserve the healthy
cells from being destroyed.
The
pungency of garlic doesn't matter. The most important things is that
it has many benefits we can use to solve, help and treat the disease
that keep on bothering us.
Garlic
is available anytime, anywhere even in our own kitchen. Using it in
our food preparations as spices in one good points that our body is
protected from the threats to maintain healthy life.
