Flavourful, aromatic and distinct in its taste, garlic is just about used in every cuisine, major or minor, from all over the world, thanks to its intense scent and taste. And now, a new research reveals that this bulb-shaped plant is not only strong in flavour, but also strong in the health benefits it can provide to us.
It may not look like much, or can even come off as unassuming, but garlic is revealed to be high in certain sulfur compounds that’s responsible for the positive effects on human health. In fact, as of right now, there are around 6,100 peer-reviewed articles that all explore the many abilities of this spice to help prevent a wide range of diseases. It’s even recognized by the National Cancer Institute as one of several vegetables with potential anticancer properties.
Native to Central Asia, garlic is known to contain a wide myriad of nutrients. This includes high levels of sulfur, flavonoids, amino acids, allicin and oligosaccharides. A single clove also contains protein, fiber, calcium, selenium, vitamin C and even manganese.
Here are some of its best benefits:
Help prevent cancer – In the words of the National Institutes of Health’s National Cancer Institute: Several population studies show an association between increased intake of garlic and reduced risk of certain cancers, including cancers of the stomach, colon, esophagus, pancreas, and breast.
High blood pressure – Previous studies have also shown that garlic is an effective treatment against high blood pressure. This is thanks to the spice’s polysulfides, which helps promote the widening of blood vessels.
Diabetes – Numerous studies have also revealed that eating raw garlic can help stop or decrease the many effects of diabetes complications, as well as regulate our blood sugar levels.
Alzheimer’s disease and dementia – Another benefit is to help prevent neurodegenerative conditions like dementia, thanks to its many antioxidants that can help fight oxidative damage that results in these cognitive conditions.
Colds and infections – Lastly, specific chemical compounds in garlic are known to kill countless organisms that are responsible for both the rarest and common of infections. This includes the common cold.