The Benefits of Fresh Garlic
A species of onion, garlic has been consumed for centuries for culinary and medicinal reasons. The garlic bulb, which divides into individual cloves, is the most common part used of a garlic plant. Fresh garlic is usually added to cuisine for flavor, because the taste is popularly enjoyed. However, garlic also offers plenty of health benefits and is one of the world's strongest antioxidants, according to Derek Pratt, a Research Chair in Free Radical Chemistry at Queen's University in Ontario. Does this Spark an idea?
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Hydrogen Sulfide
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While poisonous at high doses, hydrogen sulfide is created naturally in the human body, where it acts as a potent antioxidant. According to a study published in the Proceedings of the National Academy of Sciences, hydrogen sulfide spreads cellular signals that increase the flow of blood while relaxing blood vessels. A study at the University of Alabama at Birmingham added garlic extract to red blood cells, which immediately produced hydrogen sulfide. Excess production of hydrogen sulfide helps protect against a number of cancers, including prostate, breast and colon.
Allicin
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Another organosulfur compound, allicin gives garlic its potent flavor and aroma. The acid produced by decomposing allicin reacts with dangerous free radicals faster than most other antioxidants, says a study by chemists at Queen's University. Although other species of onion produce allicin, the decomposition of the compound is much slower, making garlic more beneficial. To achieve the maximum benefits, garlic should sit for 15 minutes at room temperature after crushing, according to Dr. David Kraus of the University of Alabama.
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S-allyl Cysteine
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S-allyl cysteine (SAC) is a water-soluble compound found in garlic that increases in concentration if aged or extracted. The Pennington Biomedical Research Center (PBRC) states that SAC can lower cholesterol, inhibit cancer growth and keep the liver protected from toxins. Found to have a major effect on lipid metabolism, SAC also acts as a digestion aid, heart stimulant and to alleviate rheumatic problems. Many garlic supplements focus on this organosulfur compound; it is not clear, however, if the other benefits of garlic remain potent after processing.
Vitamins
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A one-ounce serving of fresh garlic offers high levels of manganese, vitamin C, vitamin B6 and lower levels of several other nutrients. These vitamins and nutrients, combined with garlic's other beneficial compounds, have shown favorable clinical effects, according to PBRC. These effects include reduced risk for cardiovascular disease and immune function stimulation. Studies have found all these fresh garlic components have strong antibacterial properties, which is what increases immune system health.
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References
Resources
- Photo Credit garlic in the pigtail image by Maria Brzostowska from Fotolia.com
