Garlic is often a very common addition to various dishes. Right from adding a zing to bread to being a major flavouring agent in biriyanis, those pungent, white blubs of flavour lend a very characteristic taste to whatever they are added to. But garlic is known to have many health benefits as well.
Garlic helps relieve respiratory disorders. Garlic, when sautéed in oil releases certain sulphur compounds called vinyldiithins, which are extremely potent bronchodilators (open air passageways in lungs), thereby relieving breathlessness.
For centuries, garlic has been used to combat infectious diseases. The herb is a powerful antimicrobial, killing unwanted invaders in the body such as bacteria, protozoa, fungi and viruses Â.
Garlic has several compounds shown to lower blood sugar levels. This is essential to people who are living with diabetes. One of the possible ways garlic may do this is by stimulating the pancreas to increase insulin production.
Garlic is very effective in preventing sticky blood platelets from clumping together and therefore lessens the risk of strokes and heart attacks. It lowers the cholesterol levels and reduces high blood pressure.
The sulphur-containing compound, Allicin, found in fresh, crushed or chewed garlic has anti-bacterial and anti-fungal properties, and some startling claims mention that it may help prevent some forms of cancer too.
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