Garlic benefits


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Everyone knows about the benefits of garlic. It’s a vegetable with amazing properties. Garlic is popular in many cuisines across the world and a welcome ingredient on the table. Garlic is related to the onion, and even surpasses it in terms of qualities and healing power Garlic can be eaten as a green, by cloves that make up its bulb, or as fermented, known as black garlic.

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What is black garlic

Black garlic is a garlic bulb which is taken through a fermentation process after being exposed to high temperature. It has a completely different taste. Black garlic has many fresh garlic properties and is better absorbed by the body. After fermentation, black garlic is 10 times more active as an antioxidant, has a fructose volum that is 7 times greater, and its natural antibiotic properties are preserved.

Black garlic can be eaten without fear of burning the digestive system. It even has a pleasant taste. Black garlic can be eaten in unlimited quantities. There are many new dishes that can be cooked using black garlic.

The chemical composition of garlic is very diverse.


Because of this, it has some unique propertieswhich affect the human body, and puts garlic ahead in comparison to other vegetables.

Garlic contains proteins, fats and carbohydrates. Moreover, carbohydrates make up about 22 - 30% of the garlic weight. Vitamins: C, B group vitamins, and PP vitamin. Garlic contains body micro elements needed for humans: iron, potassium, magnesium, sodium, phosphorus, chlorine, iodine, cobalt, manganese, copper and zinc. So many valuable substances, isn’t there? However, you can’t eat a lot of garlic, but black garlic has healthy diet benefits. Garlic benefits are not i only in vitamins and minerals.

Garlic benefits

Due to its complex structure and saturation of beneficial substances, garlic is an essential product that stimulates the body's immune system, as it is a powerful antioxidant, a natural antibiotic, and, according to some reports, it has an anticancer effect.

Allicin

An important substance that’s released from garlic during its mechanical breakdown is allicin. There is no allicin in the garlic. If you crush the garlic’s clove, the cells will be disturbed and two independent components present in different cell parts will mix and produce allicin. Due to the sulfide group. garlic has a pungent smell and a burning taste. Allicin is the strongest natural antibiotic. However, this substance is not persistent. When it’s heated, and even at the room temperature, allicin breaks down. It also breaks down by acidic action. When eating garlic after it is heated, the allicin is reduced but the beneficial effects on the body are not reduced. There are more than 100 specific substances found in garlic in addition to allicin, vitamins, and micro elements.

black garlic


Garlic’s most important components

S allyl-cysteine, an organic matter. There are scientific studies on the effects of S - allyl-cysteine ??on the reduction of cholesterol in the blood in the fight against malignant tumors.

S allyl-cysteine slows down the development of atherosclerosis. Its antioxidant properties are enhanced by other similar substances contained in garlic.

Garlic benefits include the reduction of blood clots in blood vessels, the improvement of blood composition, and an increase in immunity.

The properties of garlic, a natural antibiotic, were discovered two centuries ago. These properties are due to the presence of geraniol, an organic matter able to kill the bacteria Salmonella, Staphylococcus aureus, Escherichia coli, and influenza viruses. Garlic’s benefits are also used in the inhibition of growth of Candida fungi.

Geraniol calms the nervous system.

Linalool is a substance with a pleasant aroma, which is not sensed in garlic because of other stronger scents. It has a positive effect on the body by calming the nervous system and reducing the excitability of the cardiovascular system.

Coffee acid. Its value lies in its participation in the synthesis of lignin. This substance has a cleansing property.

Coffee acid has anti-inflammatory properties and a positive effect on the immune system.

Garlic benefits

Rutin - a substance that affects the capillaries and blood vessels, reduces the likelihood of bleeding, strengthens the heart muscle, and prevents atherosclerosis.

Quercetin a flavonol, with many positive actions on the body. Note that quercetin is an antioxidant and a diuretic. Thanks to it, the number of excess fluid in the body is reduced. Kvartsetin has an anti-inflammatory and antispasmodic effect.

Ferulic acid reduces the force of cardiac arrhythmias, and is an antioxidant, preventing the vitamin C and vitamin E break down and enhancing their effects.

Chlorogenic acid is a powerful antioxidant and germicide.

Kaempferol reduces the fragility of blood vessels and capillaries, and removes excess fluid from the body. It provides an anti-inflammatory effect.

Stigmasterol has an antiseptic effect, works towards general reduction of the cholesterol level in the blood, and is a prophylactic substance for heart disease.

This is not a complete list of valuable substances found in garlic. Use garlic in your diet. Garlic benefits are great. If you cannot tolerate its pungent smell, try to use black garlic in your cuisine.

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