Garlic is not just spices, but traditionally also used for various types of workers pengobatan.Para Romans and ancient Egyptians used garlic to increase their physical endurance. In the 20th century, garlic is used to combat a global influenza pandemic. Currently, more than 5,000 scientific publications from around the world have gradually confirmed the health benefits of garlic, which include the nature of antibiotics, anti-cholesterol, anti-hypertensive, anti-fungal and many others.
Garlic health benefits mainly came from two substance contained in it, namely allicin and diallyl sulfide.
Allicin
Allicin is the main active component of garlic. First reported by CJ Cavallito in 1944, allicin is the main ingredient responsible for the broad spectrum of anti-bacterial activity in garlic. Research also shows that allicin plays lowering cholesterol, anti-clotting, anti-hypertensive, anti-cancer, antioxidant and anti-microbial. Because the effect of anti-mushrooms, garlic has long been used as folk medicine to treat skin infections, including athlete's foot (water fleas).
Chemical nature of garlic is extremely complex. Fresh garlic contains an enzyme (called allinase) and alliin, which is contained in different parts of the plant. Unique structure was designed as a defense mechanism against pathogenic soil microbe.When fungi or other soil pathogens attacking garlic, crushed membrane compartment, and within 10 seconds, all the alliin is converted into a new compound called allicin. This is a very efficient weapon because garlic defense system is active only in specific locations for short periods of time, whereas alliin allinase and other equipment stored in each compartment and available for subsequent microbial attacks. Allicin is produced too much can actually be harmful to the plant tissues and enzymes.
Allicin is not found in fresh garlic. This is because fresh garlic consists of 65% water and only contains alliin, allicin is not. One clove of fresh garlic can contain 6-14 mg of alliin per gram. Natural potential is 2.5 to 5.1 mcg of allicin per gram of alliin. To get allicin, garlic should be finely chopped or diuleg. The more refined and intensive cutting, the more allicin is generated and the stronger the effect of the medicine. Allicin, which makes a distinctive odor of garlic minced, quickly broken.Allicin may be damaged if left in place within a few minutes at room temperature or if cooked too long.
Some people prefer a garlic supplement. Garlic pills and capsules have the advantage of not having the stinging smell of garlic. However, the products do not contain allicin. Dried garlic powder contained only allinase and alliin. At equal weight, dried garlic powder alliin levels three times more than fresh garlic. To maintain allinase that are sensitive to stomach acid (which can be converted alliin into allicin), dried garlic powder is usually coated capsule that protects from stomach acid, so that allicin can be produced in the gut.
Diallyl sulfideDiallyl sulfide is another component in garlic is beneficial to health, although not as strong as allicin. Diallyl sulfide is the result of decomposition of allicin, so it is more stable than allicin. Active power does not deteriorate rapidly and can survive after cooking.
Diallyl sulfide do not have anti-fungal like allicin. However, this substance is reported good for blood circulation, help lower bad cholesterol levels and boosts the immune system. Diallyl sulfide is useful to detoxify the cells, thus preventing damage to cells of the liver, intestines and nerves. By supporting the activities of detoxification in the liver, diallyl sulfide can protect the liver during chemotherapy.Garlic may prevent the development of colorectal cancer and cardiovascular disease. Several studies have shown that diallyl sulfide was the one who is primarily responsible for those actions.
Tips for youGarlic is very strong and should be treated with care:
Be careful when chopping garlic. Too many contacts with minced garlic can cause skin irritation.Stop taking garlic if you have allergies. Some people are allergic to garlic.Symptoms of garlic allergy include skin rash, fever and headache.Cooking too long and the use of microwaves to destroy allicin and eliminate health benefits. In order to effect a stronger medication, chopped fresh garlic and mix with food just before serving. Do not add too much garlic, too much garlic can irritate the stomach and may even damage the digestive tract.When you eat garlic supplements, Break consumption with small daily doses but often rather than one large daily dose.If you are taking pharmaceutical medicines, check with your doctor first if you can take garlic supplements. In general, the pharmaceutical drugs and herbal supplements should be given breaks from 2 hours to avoid drug interactions.Do not take garlic supplements if you take blood-thinning medication or drugs that affect the blood (such as aspirin, warfarin, etc.). The nature of the blood of garlic can multiply the effects of the drug to dangerous levels. Garlic also has the potential to disrupt anti-coagulants, and therefore should be avoided before and after surgery.
Garlic health benefits mainly came from two substance contained in it, namely allicin and diallyl sulfide.
Allicin
Allicin is the main active component of garlic. First reported by CJ Cavallito in 1944, allicin is the main ingredient responsible for the broad spectrum of anti-bacterial activity in garlic. Research also shows that allicin plays lowering cholesterol, anti-clotting, anti-hypertensive, anti-cancer, antioxidant and anti-microbial. Because the effect of anti-mushrooms, garlic has long been used as folk medicine to treat skin infections, including athlete's foot (water fleas).
Chemical nature of garlic is extremely complex. Fresh garlic contains an enzyme (called allinase) and alliin, which is contained in different parts of the plant. Unique structure was designed as a defense mechanism against pathogenic soil microbe.When fungi or other soil pathogens attacking garlic, crushed membrane compartment, and within 10 seconds, all the alliin is converted into a new compound called allicin. This is a very efficient weapon because garlic defense system is active only in specific locations for short periods of time, whereas alliin allinase and other equipment stored in each compartment and available for subsequent microbial attacks. Allicin is produced too much can actually be harmful to the plant tissues and enzymes.
Allicin is not found in fresh garlic. This is because fresh garlic consists of 65% water and only contains alliin, allicin is not. One clove of fresh garlic can contain 6-14 mg of alliin per gram. Natural potential is 2.5 to 5.1 mcg of allicin per gram of alliin. To get allicin, garlic should be finely chopped or diuleg. The more refined and intensive cutting, the more allicin is generated and the stronger the effect of the medicine. Allicin, which makes a distinctive odor of garlic minced, quickly broken.Allicin may be damaged if left in place within a few minutes at room temperature or if cooked too long.
Some people prefer a garlic supplement. Garlic pills and capsules have the advantage of not having the stinging smell of garlic. However, the products do not contain allicin. Dried garlic powder contained only allinase and alliin. At equal weight, dried garlic powder alliin levels three times more than fresh garlic. To maintain allinase that are sensitive to stomach acid (which can be converted alliin into allicin), dried garlic powder is usually coated capsule that protects from stomach acid, so that allicin can be produced in the gut.
Diallyl sulfideDiallyl sulfide is another component in garlic is beneficial to health, although not as strong as allicin. Diallyl sulfide is the result of decomposition of allicin, so it is more stable than allicin. Active power does not deteriorate rapidly and can survive after cooking.
Diallyl sulfide do not have anti-fungal like allicin. However, this substance is reported good for blood circulation, help lower bad cholesterol levels and boosts the immune system. Diallyl sulfide is useful to detoxify the cells, thus preventing damage to cells of the liver, intestines and nerves. By supporting the activities of detoxification in the liver, diallyl sulfide can protect the liver during chemotherapy.Garlic may prevent the development of colorectal cancer and cardiovascular disease. Several studies have shown that diallyl sulfide was the one who is primarily responsible for those actions.
Tips for youGarlic is very strong and should be treated with care:
Be careful when chopping garlic. Too many contacts with minced garlic can cause skin irritation.Stop taking garlic if you have allergies. Some people are allergic to garlic.Symptoms of garlic allergy include skin rash, fever and headache.Cooking too long and the use of microwaves to destroy allicin and eliminate health benefits. In order to effect a stronger medication, chopped fresh garlic and mix with food just before serving. Do not add too much garlic, too much garlic can irritate the stomach and may even damage the digestive tract.When you eat garlic supplements, Break consumption with small daily doses but often rather than one large daily dose.If you are taking pharmaceutical medicines, check with your doctor first if you can take garlic supplements. In general, the pharmaceutical drugs and herbal supplements should be given breaks from 2 hours to avoid drug interactions.Do not take garlic supplements if you take blood-thinning medication or drugs that affect the blood (such as aspirin, warfarin, etc.). The nature of the blood of garlic can multiply the effects of the drug to dangerous levels. Garlic also has the potential to disrupt anti-coagulants, and therefore should be avoided before and after surgery.
1 komentar:
Many thanks for your post. Garlic and onions may reduce high blood pressure if consumed regularly, it really works because of its therapeutic virtues.
Posting Komentar