What are the benefits of eating fresh garlic? Garlic is a pungent herb that is often used in cooking. It is part of the onion family and contains an enzyme called Allium strong, which gives a slightly sulfuric smell. Garlic not only gives life to dull dishes, but also includes many health benefits to those who eat it. Although garlic is often consumed cooked, can also be eaten raw, but be aware that it is quite spicy.
Cancer Prevention
Garlic is named as a potential anti-cancer foods as stated by the American National Cancer Institute. Garlic contains cancer-fighting compounds and antioxidants, which work to block carcinogens. Two compounds in garlic, allicin and ajoene, cancer cells and delays often used as a form of natural chemotherapy, the United World Disabled. When the meat is well done or burnt, can develop cancer-causing agents called carcinogens. The meat is cooked with garlic reduces the production of carcinogens.
Hydrogen sulfide Boost
A gas called hydrogen sulfide H2S in the human body normally is poisonous in high concentrations, but a study printed in the New York Times states that consumption of a diet rich in garlic can increase the body HS2. The study found that this increase causes the blood vessels to relax, increasing blood flow. In a study conducted by the University of Alabama at Birmingham, also found that this increase helps prevent certain types of cancer, i.e., breast, prostate and colon cancer.
Cold Fighter
A double-blind MedlinePlus printed in 2001, followed 146 healthy adults over 12 weeks. People who had been selected to take a garlic supplement caught 24 colds compared with the placebo group, which contracted 65 colds. Overall, the placebo group was 366 days of illness. while the garlic supplemented group had only 111. The allicin, which is a compound found in garlic may be the culprit of these results. Allicin, according to the New York Times, blocks enzymes that cause bacterial and viral infections.
