Garlic

Chemical composition of garlic and its benefits 

for our organism

The medicinal virtues attributed to garlic are checked and verified at the end of the 19th century, when Louis Pasteur shows that it is a natural antibiotic. Later, Dr. Arthur Stoll, a Swiss doctor who won the Nobel Prize, announces one of the basic components of garlic: a substance called Aliine that is volatile. In this way, when garlic is minced, chopped or crushed, the alliin is converted to allicin and released causing its characteristic odor.

If we are faced with a garlic preparation that has had its smell removed, we can distrust its allicin content and, therefore, its real potential.

There are numerous studies that show that there is a relationship between the increase in garlic consumption and a reduction in the risk of certain types of cancer.

In addition to a medicine, garlic is a natural food. It is a plant that should never be missing from the table and should always be eaten raw, because cooking destroys its essential components. It should be eaten in raw salads so as not to destroy its medicinal properties.

Illustration: Abdecoral "Garlic"

      

aliina: It is a sulfoxide derived from the amino acid cysteine. It is not very fragrant and with minimal therapeutic effects, but when it comes into contact with an enzyme (the allanase) it causes the appearance of allicin.

Allicin: derived from the catalysis of aliin by the allinase. It has a variety of antimicrobial properties, has antifungal activity, especially against Candida albicans, hypertensive, hypoglycemic and anticancer.

Adenosine: It acts on the cardiovascular system, improving blood circulation in vessels clogged with fats and lipids. It also plays an important role as a neuromodulator in the central nervous system.

Quercetin: It is a flavonoid with antidiabetic properties thanks to the fact that it protects the cells from diabetic nephropathy. It also has analgesic, vasodilator, antiarthritic, and anti-inflammatory properties.