For centuries, garlic has been used as a household and medicinal tool garlic powder per kg contains several compounds that appear to contribute to its beneficial effects.
This material can be used in raw, cooked or powdered form.
Garlic in terms of chemistry
In ancient times, garlic was used to treat ulcers, parasites, and intestinal disorders, and in recent decades, this popular ingredient has become more known for its role in preventing diseases .
such as cancer and heart disease. Garlic contains sulfur compounds, enzymes and various nutrients including vitamins, minerals and fiber.
Some of the beneficial components of this substance are not yet known.
Allicin, one of the active ingredients in garlic, is a strong antioxidant.
Allicin is not normally present in garlic, but after garlic is cut or crushed, it releases this compound.
Garlic powder
Garlic powder, which is made from fresh and dried cloves of garlic, contains allin and allinase, but does not contain allicin.
According to a March 2001 review published in the Journal of Nutrition, garlic powder contains many other beneficial components of garlic.
Considering that Alinas helps to improve the digestion of food in the stomach.
The quality of Siri products, including powders and supplements, depends on the production process.
Cholesterol and heart disease
Garlic reduces the risk of heart disease through several mechanisms. Reducing the production of bad cholesterol, increasing the amount of good cholesterol, reducing bad cholesterol in arterial walls.
inhibiting blood clotting, reducing inflammation and lowering blood pressure are among the benefits of garlic for the body. Also, a study published in October 2010, “Lipids in Health and Disease”.
cancer
Garlic is associated with reducing the risk of various types of cancer. While garlic has several beneficial properties, the sulfur compounds in garlic play an important role in reducing the risk of cancer.
In addition, the authors of the study noted that the known benefits could potentially be explained by the fact that frequent consumers of raw or cooked garlic have.
a healthy dietary pattern that reduces the risk of cancer. More research is needed to better understand the different effects of garlic on cancer.
