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Garlic as a safeguard against ailments
Table of Contents
1. History of garlic supplementation
Garlic, also known as stinking rose because of its strong smell, is a popular vegetable with antiviral, antimicrobial, and antifungal properties. Its use for health purposes was recorded as early as 6,000 years ago. Historical records indicate its use in India and China over 3,000 years ago, as well as in ancient Egypt around 1550 BC, where garlic was an integral part of the diets of slaves and builders, allowing them to work harder and longer.2. The content of active compounds
The chemical changes that occur in garlic are quite complex and probably originated as a self-defense mechanism of this plant. In the intact vegetable we find many compounds containing sulphur atoms, which include alline. When the garlic is physically transformed, cut or crushed, the enzyme allinaze is activated, resulting in the formation of allicin. This sudden activation of the allinase enzyme during the processing of garlic also contributes to the production of a characteristic odor associated with sulfur.3. It affects the immune system
A good example of this is a study published in 2001 by Peter Josling in the UK, which involved 146 individuals divided into two groups. Single-cell studies show that the substance exhibits antimicrobial and antiviral properties. In recent years, a number of studies have been conducted in people checking the effectiveness of this vegetable's intake. The best example is a 2001 study by Peter Jossling, in the United Kingdom. The study involved 146 people divided in two groups in a single-cell study.4. Recommended consumption
In order to improve immunity, one tooth of garlic per day is recommended, it is also possible to take an extract of this vegetable. It should be noted that regular garlic consumption can sometimes be associated with shortness of breath. Some people may also be allergic to garlic and should therefore refrain from eating it.
