Benefits of garlic

Garlic valued by humanity almost from the first days of its discovery. Actually, because of its beneficial qualities, garlic has long won an honorable place in the diet of every person.

When you mention fresh garlic, your head immediately brings up associations with something hot and spicy. The plant owes these characteristics to a chemical compound allicin. However, allicin is not present in garlic in its pure form, but is formed when we cut the clove into pieces. It is allicin that has fungicidal And bactericidal actions.

Benefits of garlic varies depending on its use. Best consumed fresh garlic, since allicin is destroyed during heat treatment. To preserve the beneficial properties of garlic, it must be stored at a temperature below room temperature.

Most medicinal components are concentrated in garlic juice. The juice is saturated with biologically active substances, which are characterized by antifungal, antimalarial, anti-inflammatory and anthelmintic actions.

The benefits of garlic also lie in its ability to lower cholesterol levels and normalize blood pressure, which is of great importance for the normal functioning of the cardiovascular system. Today, studies are being conducted with the help of which scientists want to make sure anticancer and immunostimulating action of garlic.

During colds, it is recommended to place garlic cloves indoors. Antiviral and immunostimulating properties This plant allows it to be used as a prophylactic against such widespread seasonal diseases as influenza, acute respiratory viral infections and acute respiratory viral infections.