Garlic Health Benefits - Some Research and Studies + more

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Garlic Health Benefits - Some Research and Studies

_http://www.all4naturalhealth.com/garlic-health-benefits.html_

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There has been literally countless number of studies carried out on the

numerous claimed garlic health benefits. This article summarizes some of

these studies and research.

 

 

These medicinal properties of garlic are elaborated in more detail in the

other related garlic articles, and you may be interested to take a look at

them too.

 

 

Chemical Composition of Garlic

One of the health benefits of garlic is its high nutrient content.

 

-- Studies showed that garlic contains enzymes, vitamin Bs, flavonoids and

certain minerals, and that it is a good source of antioxidants; protein;

minerals like calcium, copper, iron, manganese, phosphorus, potassium and

selenium; as well as vitamins such as vitamin A, vitamin B1 (thiamine),

vitamin B2 (riboflavin), vitamin B6 and vitamin C.

 

 

-- Studies showed that garlic contains more than 80 sulfur-containing

compounds, and many of them are very responsible for many garlic health

benefits.

 

 

Garlic and the Brain

Somewhat unexpectedly, there are garlic health benefits on the brain, too.

 

-- Studies on animals have found that brain function improves after garlic

consumption. A possibility for this effect is that antioxidants present in

garlic helps to get rid of accumulated free radicals in the body. If this

is indeed the case, then garlic may be useful in treating Alzheimer’s

patients whose disease is caused by free radical accumulation.

 

-- Research in China has shown that sallylcystein, a sulfur compound

present in garlic, prevents degeneration of the frontal lobes of the brain.

Hence, one possible garlic health benefit is that eating garlic may actually

make one more intelligent.

 

 

Garlic and Cancer –

Is Garlic Anti Cancer? One of the foremost garlic health benefits is its

anti cancer properties.

 

-- A study conducted in the 1960s found garlic to be promising in dealing

with cancer. Out of 35 advanced cancer sufferers who were given garlic

juice intravenously or intramuscularly for 3 to 7 days, 26 experienced positive

results.

 

 

-- Some studies showed that garlic helps the white blood cells in the body

to defend against and fight cancerous cells.

 

 

-- Studies conducted in the 1950s showed that allicin, a compound in

garlic, when injected into rats, lengthened their survival time to more than 6

months; those not treated lived for less than 2 months.

 

 

-- In studies using commercial aged garlic, rats who had

carcinogen-induced tumors experienced consistent shrinkage of their tumors. This

was perhaps

a somewhat unexpected garlic health benefit discovered, as aged garlic has

relatively little allicin, which was believed to be the main active cancer

fighter.

 

 

-- A study in Pennsylvania found that diallyl disulphide, a compound

formed when garlic is crushed, was able to shrink tumors by half when it was

injected. Another compound in garlic, s-allylcysteine, was discovered to be

able to help prevent cancer-causing agents from attaching to human breast

cells.

 

 

-- Some studies showed that allyl sulfur and other compounds in garlic

inhibit the growth as well as the development of cancerous cells. It is

believed that allyl sulfur causes additional stress on fast-dividing cells,

thus

causing more damage to cancerous cells then to normal and healthy cells.

 

 

-- The compound ajoene in garlic, also formed when it is crushed, had been

shown in studies to shrink the tumors of skin cancer sufferers.

 

 

-- Epidemiological studies from as far back as the 1930s showed the garlic

health benefit against cancer – people in at least six countries who ate

more garlic suffered less from cancer. These countries included China,

India, Egypt and Italy.

 

 

-- A China study in the 1980s showed that eating 20g of fresh garlic each

day, as compared to just 1g each day in another province, resulted in the

rate of cancer in the first group being only 8% of the rate of cancer in the

latter group.

 

 

-- A China study on 564 stomach cancer patients and 1131 persons who

resided in a high-cancer-incidence area found that eating garlic greatly

reduced

cancer occurrence; those who consumed more than 64g of garlic each day

only had 40% the rate of cancer incidence when compared to those who consumed

less than 32g each day.

 

 

-- An important US epidemiological study in the 1990s, the Iowa Women’s

Health Study, showed the garlic health benefit against cancer. The study

looked at 41,387 women who were aged from 55 to 69. Their diets and 5-year

colon cancer incidence were studied; in total, 127 different types of foods were

looked at. It was found that garlic was the only food which was

significantly associated with a drop in the risk of getting colon cancer. Just

having

one or more servings of fresh or powdered garlic each week lowered the

risk of colon cancer by 35%, while the reduction in risk for distal colon

cancer was 50%.

 

 

-- Some studies showed that other Allium vegetables, for example onions,

also lower cancer risk, although the correlation was not as strong and as

consistent as for garlic. It is clear from those studies that the health

medicinal benefits of garlic against cancer were superior to the other

vegetables.

 

 

-- More proof of garlic health benefits against cancer lie in some

epidemiological studies in third world countries, which showed that garlic

consumption reduces cancer risk.

 

To read more about the medicinal properties of garlic against cancer,

_http://www.all4naturalhealth.com/garlic-and-cancer.html_

(http://www.all4naturalhealth.com/garlic-and-cancer.html)

 

 

Garlic and Diabetes

Garlic health benefits, unknown to many, also extend to diabetes.

 

-- Studies have shown that allicin in garlic combines with vitamin B1

(thiamine) and, in the process, stimulate the pancreas to begin releasing

insulin.

 

 

Garlic and the Immune System

Garlic benefits the immune system as well.

 

-- Studies have shown that garlic increases the production of interferon

and white blood cells, both important elements of the immune system, in the

body.

 

 

Garlic the amazing Anti-Microbial Herb

This is one of the foremost health medicinal benefits of garlic.

 

-- Countless studies have proven the amazing antibacterial, antifungal,

anti-parasitic and antiviral properties of garlic. Its effectiveness in

killing and destroying harmful microorganisms and microbes is one of the main

garlic health benefits.

 

 

-- A study published in the American Society for Microbiology’s

Antimicrobial Agents and Chemotherapy explained how allicin, one of the

foremost

compounds in garlic, fights infection. The study supported the fact that garlic

can be used to deal with a very wide array of different infectious

organisms. It also showed why it is very unlikely for such organisms to develop

resistance to garlic and allicin.

 

To read more about the medicinal properties of garlic against microbes,

harmful organisms, bacteria, fungi, parasites and viruses,

_http://www.all4naturalhealth.com/medicinal-properties-of-garlic.html_

(http://www.all4naturalhealth.com/medicinal-properties-of-garlic.html)

 

 

Other Garlic Health Benefits

-- Garlic has been shown to have antispasmodic properties.

 

 

GARLIC AND BLOOD OR CARDIOVASCULAR RELATED CONDITIONS

 

 

Garlic and Blood Clots / Clotting

Garlic benefits blood clotting and quickens dissolving of clots.

 

-- Studies conducted at Germany’s Saarland University found that compounds

in garlic causes blood clots to dissolve more quickly. They also improve

blood fluidity.

 

 

-- A study in India on 50 persons found that those who consumed 3 cloves

of raw garlic per day had a 20% improvement in their blood clotting time as

well as their clot dissolving activity.

 

 

Garlic and Blood Pressure

Its ability to regulate blood pressure is one of the most important and

well-proven garlic health benefits.

 

-- Studies showed that garlic contains hydrogen sulfide (H2S), which

interacts with human red blood corpuscles. This interaction helps the blood

capillaries and vessels to relax, thereby controlling blood pressure.

 

 

-- A study reported in the German journal Planta Medica said that garlic

has a small peptide which helps to inhibit the production of a certain

hormone that raises blood pressure.

 

 

-- A 1982 study on laboratory rats concluded that “garlic is effective as

a natural agent for the treatment of hypertensionâ€.

 

 

-- A 1993 study at the Clinical Research Center in New Orleans found that

a popular garlic preparation helped to lower blood pressure, with no

reported significant side effects.

 

 

-- In mid 2008, a study at Adelaide University in South Australia reviewed

11 previous studies whereby people consumed garlic supplements daily for 3

to 6 months. The study found that garlic significantly lowered levels of

blood pressure, with the best results in those who started with the highest

blood pressure. Some of the results obtained were said to be as good as

those achieved by certain drugs, such as beta blockers.

 

To read more about the medicinal properties of garlic in regulating blood

pressure,

_http://www.all4naturalhealth.com/garlic-and-blood-pressure.html_

(http://www.all4naturalhealth.com/garlic-and-blood-pressure.html)

 

 

Garlic and Cholesterol

Lowering high cholesterol is another well-proven garlic health benefit,

although some people might argue otherwise.

 

--A study conducted at Munich University in Germany found that people who

consumed a low-fat diet experienced a fall in cholesterol levels of about

10%; when garlic was added to their diets, there was a further 10% decrease

in cholesterol levels.

 

 

-- A study on 220 people found that those who consumed 800mg of powdered

garlic for a period of 4 months had lowered cholesterol levels of 12% and

reduced triglyceride levels of 17%. There was no significant drop in the

placebo group.

 

 

-- A study reported in the American Journal of Clinical Nutrition found

that a group of people who suffered from heart disease and who were then

given garlic oil daily for 10 months had steady drops in LDL cholesterol levels

(‘bad’ cholesterol) as well as steady increases in HDL cholesterol levels

(‘good’ cholesterol).

 

 

-- A study on 261 persons found that those who consumed 800mg of dried

garlic for 16 weeks experienced an average drop in cholesterol levels of about

10%. This was despite the fact that the amount of garlic used was

relatively little.

 

 

-- Epidemiological studies show that, in countries where the people

consumed more garlic, there were lower rates of heart disease; heart disease is

linked to high cholesterol because excess saturated fats and cholesterol

clog up the arteries.

 

 

-- A 1998 study by Penn State nutrition researchers showed that there were

3 water-soluble, sulfur-containing compounds in garlic (termed S-allyl

cysteine, S-ethyl-cysteine and S-propyl cysteine) which lowered the production

of cholesterol by liver cells by between 40% and 60%. The same study found

that there was another group of water-soluble compounds (these are

glutamate derivatives of S-alk(en)yl cysteines) which lowered cholesterol

production by between 20% and 35%.

 

 

-- Studies have shown that garlic prevents the oxidization of cholesterol

in the blood.

 

 

-- Various studies conducted from as far back as the 1920s showed that

garlic consumption lowered cholesterol levels. However, the dosages for those

studies can be considered relatively high – the persons studied were said

to have eaten between 7 and 28 cloves of garlic daily.

 

 

-- Various studies in the 1980s and 1990s showed that garlic consumption

lowered cholesterol levels, although it must be added that many of these

studies were criticized for having investigated too few people.

 

 

-- A study in 2007 found that raw garlic, as well as two popular garlic

supplements, Garlicin and Kyolic, did not have any effect on cholesterol

levels. The study concluded that " none of the forms of garlic used in this

study, including raw garlic, when given at an approximate dose of a 4-g clove

per day, 6 d/wk for 6 months, had statistically or clinically significant

effects on LDL-C or other plasma lipid concentrations in adults with moderate

hypercholesterolemia " . (LDL-C is low density lipoprotein cholesterol, or ‘

bad’ cholesterol.) Although the results of this particular study were

negative, however, we must note that the amount of garlic used in this study

was

very small. Personally, I do not feel that this study is enough to disprove

the well-known garlic health benefit against high cholesterol.

 

 

-- How might the garlic health benefits on cholesterol actually work? A

study reported in the American Society for Microbiology’s Antimicrobial

Agents and Chemotherapy found that allicin in garlic works against harmful

organisms by disabling enzymes in them – this is done by reacting with

sulfhydryl (SH) groups, or thiols, which is an important part of the enzymes.

The

thing is, these sulfhydryl groups are also important parts of some enzymes

which have a role in synthesizing cholesterol in the body. This piece of

research could thus give us a possible explanation of the mechanism by which

allicin in garlic lowers cholesterol levels.

 

To read more about the health medicinal benefits of garlic for lowering

cholesterol,

_http://www.all4naturalhealth.com/garlic-and-blood-pressure.html_

(http://www.all4naturalhealth.com/garlic-and-blood-pressure.html)

 

 

Garlic and Heart Health

It is believed that there are strong garlic health benefits on heart

health.

 

-- Studies have linked the compounds in garlic to relaxing and enlarging

blood vessels, preventing coronary artery calcification, decreasing platelet

aggregation, thinning the blood, and preventing the formation of

atherosclerotic plaques. All these benefits of garlic directly contribute to

heart

health.

 

 

-- A study in India’s Tagore Medical College found that regular

consumption of garlic keeps arteries in good health and aids in reducing the

degree

of blockage of arteries. In the study, 432 people who ate garlic for 3 years

experienced falls in blood pressure of about 10%; they also had less

angina. The number of deaths fell by 50% in the second year and 66% in the third

year. On the flip side, those who did not eat garlic had no significant

improvement.

 

 

-- A study published in Biochimica Biophysica Acta found a particular

molecular mechanism by which the compound allicin blocks certain groups of

enzymes – this probably helps to prevent heart disease and other ailments.

 

 

-- Epidemiological studies showed that people who ate more garlic had

lower rates of getting heart disease.

 

 

To read more about the medicinal properties of garlic for heart health,

 

_http://www.all4naturalhealth.com/garlic-for-heart-health.html_

(http://www.all4naturalhealth.com/garlic-for-heart-health.html)

 

 

Conclusion on Garlic Health Benefits

 

These studies and research proving the many garlic health benefits are

really just the tip of the iceberg – there are many more out there. But from

these studies alone, together with traditional wisdom, a couple of things

are clear – garlic cures and treats many conditions, and there are numerous

medicinal properties of garlic which we can enjoy with regular consumption

of the herb.

 

 

To read more about the health medicinal benefits of garlic,

_http://www.all4naturalhealth.com/health-medicinal-benefits-of-garlic.html_

(http://www.all4naturalhealth.com/health-medicinal-benefits-of-garlic.html)

 

 

Or, to read a summary article about the health benefits of garlic and

various aspects of the herb,

_http://www.all4naturalhealth.com/health-benefits-of-garlic.html_

(http://www.all4naturalhealth.com/health-benefits-of-garlic.html)

 

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And an excerpt from

 

Health Benefits and Uses

_http://www.garlic-central.com/garlic-health.html_

(http://www.garlic-central.com/garlic-health.html)

(http://www.garlic-central.com/garlic-health.html)

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Side-Effects

Raw garlic is very strong, so eating too much could produce problems, for

example irritation of or even damage to the digestive tract.

There are a few people who are _allergic to garlic_

(http://www.garlic-central.com/allergy.html) . Symptoms of garlic allergy

include skin rash,

temperature and headaches. Also, garlic could potentially disrupt

anti-coagulants, so it's best avoided before surgery. As with any medicine,

always check

with your doctor first and tell your doctor if you are using it.

Important: Research published in 2001 concluded that garlic supplements

" can cause a potentially harmful side effect when combined with a type of

medication used to treat HIV/AIDS " . More details are available on the _NIAID

website_ (http://www2.niaid.nih.gov/Newsroom/Releases/garlic.htm) .

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Garlic

_Health Benefits_

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_Description_

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to Select and Store_

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_How to

Enjoy_ (http://www.whfoods.com/genpage.php?tname=foodspice & dbid=60#howtouse)

_Individual Concerns_

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_Nutritional Profile_

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_References_

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This articles is long with a couple of charts plus many references

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