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Garlic as a safeguard against ailments
Table of Contents
1. History of dietary supplementation with garlic
Garlic, which is also known as stinking rose due to its strong smell, is a popular vegetable that exhibits antiviral, antimicrobial, and antifungal properties. Its use for health purposes was recorded as early as 6,000 years ago. Historical records indicate its use in India and China over 3,000 years ago, as well as in ancient Egypt around 1550 BC, where garlic was an integral part of the diets of slaves and workers, allowing them to work harder and longer. Nowadays, garlic is mainly added to dishes due to its flavorful qualities, although it has also caught the attention of scientists in recent years who have studied its composition and effects on the human body.2. The presence of active components
The chemical transformations that occur in garlic are quite intricate and likely originated as a self-defense mechanism of this plant. In unaltered garlic, we find numerous compounds containing sulfur atoms, including alline. However, when garlic undergoes physical transformation, such as being cut or crushed, the enzyme allinase is activated, resulting in the creation of allicin. This sudden activation of the allinase enzyme during garlic processing also contributes to the release of a characteristic odor associated with sulfur. Until garlic is subjected to mechanical transformation, it does not emit such an intense odor, as there is no sudden activation of the allinase enzyme. After mechanical processing, the active conversion to allicin is limited, and the intense odor also subsides. It is estimated that approximately 4.38-4.65 milligrams of allicin can be obtained from one gram of fresh garlic, meaning that an average 4-gram clove of garlic should contain around 17.52-18.60 milligrams of allicin.3. Impacts on the Immune System
It is currently believed that allicin is the compound that makes garlic health-promoting. Single-cell studies show that this substance exhibits antimicrobial and antiviral properties. In recent years, a number of studies have been conducted in people checking the effectiveness of this vegetable's intake. A good example of this is a study published in 2001 by Peter Josling in the UK, which involved 146 individuals divided into two groups. The experimental group received one capsule of garlic extract daily, which was a rich source of the active component allicin, while the control group received one placebo capsule daily. The study lasted for 3 months and during that time the frequency and severity of disease symptoms were monitored in both groups. After 90 days, only 24 colds were recorded in the garlic group and 65 colds in the control group! Moreover, garlic helped those who had already fallen ill to recover faster. Those who took garlic extract needed an average of 4.63 days to recover, while those in the placebo group needed 5.63 days. This is not the only study that confirms the health-promoting effects of garlic. Another research team found in 2012 that supplementation for 45 days caused the proliferation of immune cells such as T-gamma-delta lymphocytes and NK cells, leading to a significant reduction in the number of diseases, shortening the duration of the disease and weakening the severity of symptoms.4. Recommended consumption
In order to fortify the immune system, it is recommended to consume one clove of garlic daily, with the option of also taking an extract of this bulb. However, it should be noted that regular consumption of garlic may occasionally result in unpleasant breath. Some individuals may also have an allergy to garlic and should therefore abstain from its consumption.
