Garlic belongs to the onion genus Allium, and is closely related to the onion, rakkyo, chive, leek, and shallot. It has been used by humans for thousands of years and was used in Ancient Egypt for both culinary purposes and its therapeutic benefits.
Garlic contains a substance that is particularly effective in encounters with even the hardiest bacterial strains. A young researcher at the University of Copenhagen will soon be defending his PhD thesis on the positive properties of the malodorous plant.
Aggressive multi-resistant infections constitute an increasing health problem all over the world. Bacteria are developing resistance at an alarming pace, so new pharmaceuticals that can combat this threat are in great demand.
We know that there is a potent chemical compound in the garlic plant that neutralises resistant bacteria by paralysing their communication system.My PhD thesis demonstrates that ajoene the substance present in garlic specifically prevents the bacteria from secreting the toxin rhamnolipid which destroys white blood cells in the body. White blood cells are indispensable because they play a crucial role in the immune defence system, not only warding off infection, but also killing bacteria, explains Tim Holm Jakobsen, PhD …
Garlic also can protect our hearts against cardiovascular problems like heart attacks and atherosclerosis. This cardio-protective property can be attributed to various factors. With age, the arteries tend to lose their ability to stretch. Garlic may help reduce this and may also protect the heart from the damaging effects of free oxygen radicals. The sulphur-containing compounds of garlic also prevent our blood vessels from becoming blocked and slow the development of atherosclerosis (hardening of the arteries). The anti-clotting properties of ajoene help prevent clots from forming inside the blood vessels.
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