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The garlic is a defender of disease
Table of Contents
1. The content of active compounds
When garlic undergoes a physical transformation, it is cut or crushed, an allylase enzyme is activated, resulting in allicin. Therefore, untouched garlic does not have such a sharp ion there is no violent activation of allinase in it. It is estimated that from a gram of fresh garlic we get about 4,384, 65 milligrams of allycine, which means that one tooth of garlic with an average of 4 grams should contain 17,5218, 60 milligraphs of alumina. In an intact vegetable we find many compounds containing sulfur atoms that include, among others, alline.2. It affects the immune system
In recent years, there have been many studies in humans testing the effectiveness of eating this vegetable. This study involved 146 people randomly divided into two groups. The study lasted for 3 months, during which time the frequency and intensity of symptoms in both groups were checked. Additionally, garlic helped people who had already been sick to return to health. This is not the only study that enhanced the health effects of the plant. This resulted in a significant reduction in the number of cases of disease, reduced the time of disease and the severity of complications. Research on the extract of garlic from a single source suggests that the substance exhibits antibodies and anti-aging properties in people who have already been ill. This was the case for a group of researchers who were treated with a placebo for an average of 65 days in 2001 and a team of researchers from the University of North Rhine-Westphalia, who studied it for over 90 days, who were diagnosed with Alzheimer's disease.3. Recommended consumption
Some people may also be allergic to garlic and should refrain from eating it. It should be noted that regular consumption of garlic can sometimes be associated with shortness of breath.
