Garlic is appreciated by mankind practically from the first days of its discovery. Actually, because of its beneficial qualities, garlic has long won an honorable place in the diet of every person.
At the mention of fresh garlic, associations with something burning and spicy immediately arise in the head. The plant owes these characteristics to a chemical compound allicin... It is allicin that has fungicidal and bactericidal actions.
The benefits of garlic varies depending on its use. Best consumed fresh garlic, since allicin is destroyed during heat treatment. To preserve the beneficial properties of garlic, it must be stored at temperatures below room temperature.
Most of the medicinal components are concentrated in garlic juice. The juice is saturated with biologically active substances, which are characterized by antifungal, antimalarial, anti-inflammatory and antihelminthic action.
The benefits of garlic lie in its ability to lower cholesterol levels and normalize blood pressure, which is of great importance for the normal functioning of the cardiovascular system. To date, studies are being carried out with the help of which scientists want to make sure of anti-cancer and immunostimulating action of garlic.
During colds, it is advised to spread the cloves of garlic indoors. Antiviral and immunostimulating properties This plant can be used as a prophylactic agent for such massive seasonal diseases as influenza, ARV and ARVI.