Benefits of Eating Raw Garlic

Benefits of Eating Raw Garlic – As we know, one of the spices that must be available in the kitchen of every Indonesian is garlic. Cooking will not be complete if there is no garlic or white threshold. But in addition to making food delicious, garlic is also effective in maintaining family health at home, you know! Especially if eaten raw. Curious what are the benefits of garlic for health?

Garlic is a tuber with the Latin name Allium sativum. This white onion is still included in the amaryllis plant family (Amaryllidaceae), and is related to leeks and onions. White-breasted cloves are native to Central Asian cultivation, but also grow tough in Italy and southern France.

In one garlic there are usually 1-10 cloves. Each clove itself weighs about 6-8 grams. White silt is also enriched by active sulfur compounds such as alliin, allyl propyl disulfide, diallyl disulfide, and diallyl trisulfide. When raw garlic is chewed in the mouth, the sulfur substances will react to form allicin.

Health benefits of garlic

1. Lower cholesterol
Garlic has long been considered one of the best foods to prevent high cholesterol. A previous study published in the Journal of Postgraduate Medicine reported eating about 10 grams of raw garlic (1-2 small cloves) per day managed to lower cholesterol quite drastically in two months.

This finding is also corroborated by a variety of more recent studies. One of them is a study published in the International Journal of Medical Science and Public Health in 2016. A research team from India initially asked 50 people who had high cholesterol to regularly eat 3 grams of raw garlic once a day. After 90 days of the trial period, all of the participants experienced a significant reduction in cholesterol, which was about 10-13 percent.

Researchers found this benefit comes from the allicin content in garlic. Uniquely, allicin will only be produced by garlic when the cloves are cut, ground (uleg), or crushed by chewing. Allicin inhibits an enzyme that plays a role in making cholesterol.

2. Control blood pressure
If you are at risk or have been diagnosed with hypertension, maintaining a healthy diet is one of the keys to staying healthy. Now of the many healthy foods that exist, garlic can be your mainstay.

Yes! The potential benefits of garlic for lowering blood pressure have long been recognized as comparable to generic hypertension drugs. A study from the Pakistan Journal of Pharmaceutical Sciences reported that the effect of lowering systolic and diastolic blood pressure after eating raw garlic was almost the same as the drug atenolol.

Again, this benefit comes from the allicin content that can only be obtained when raw garlic cloves are chewed, mashed, or chopped. This method makes allicin more easily absorbed and used by the body.

In addition, garlic also contains polysulfide which works to widen blood vessels thereby lowering blood pressure.

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3. Healthy heart
The good news, garlic is also potentially good for preventing the risk of heart disease. Garlic has been known as an adjunct treatment in lowering cholesterol and blood pressure, which in turn reduces the risk of atherosclerosis.

Uniquely, the most consistent benefits are shown by extracts from dried garlic (aged garlic). Summing up a number of studies, aged garlic extract reduces the buildup of soft plaque and prevents the formation of new plaque in the arteries.

Research from the Journal of Nutrition using aged garlic also showed the effect of lowering calcium levels and C-reactive protein in coronary arteries. Calcium deposits in the coronary arteries are a sign of plaque buildup that can narrow or clog arteries. While C-reactive protein is a special protein that triggers inflammation.

The two conditions above then trigger atherosclerosis. When atherosclerosis occurs, you are more susceptible to a heart attack or stroke.

4. Lowers the risk of cancer
The beneficial benefits of garlic have been known for centuries.

Launching from the National Center for Biotechnology Information, research evidence so far shows a link between regular garlic consumption and a reduced risk of several types of cancer. These include stomach cancer (stomach, colon, and small intestine), esophageal cancer, pancreatic cancer, breast cancer, and prostate cancer.

Raw garlic is rich in active sulfur content which prevents the formation of cancer cells and inhibits their spread in the body.

5. Overcoming acne
Don’t give up if you have tried a thousand and one ways to get rid of acne but nothing works. Garlic stock in the kitchen might be the solution.

Various studies have shown that allicin has antibacterial, antifungal, antiviral, and antiseptic properties that help kill acne-causing germs. These various properties help to reduce swelling and inflammation of the skin, as well as increase blood circulation to lighten the skin tone.

Garlic also contains other vitamins and minerals that are believed to eradicate acne. Starting from vitamin C, vitamin B-6, selenium, copper, and zinc which are useful for controlling excess oil production.