Tuesday, June 24, 2008

Garlic: Allicin Boosts Flow of Blood to Protect the Heart

The chemical substance that causes garlic to your bad breath may be that one for protecting your heart, according to a new study conducted by researchers from the University of Alabama in Birmingham and published in the Proceedings of the National Academy of Sciences .

allicin is produced when it is chopped garlic, crushed or chewed. It further degrades in the body in a variety of sulphur-containing compounds, some of which cause a strong smell usually associated with garlic breath. But hydrogen is also a relaxing effect on blood vessels, lowering blood pressure and decreases the risk of heart attacks. Lower blood pressure also allows the blood to carry more oxygen to the body of the organs, improving the general health.

Researchers have the arteries of rats and they are immersed in a solution of crushed garlic juice. She takes a 72 percent reduction of tension in the arteries. Moreover, the red blood cells that were exposed to small quantities of crushed garlic juice were observed to start to give off hydrogen immediately. The researchers found that the chemical reaction causing the emission of hydrogen seemed to happen most often on the surface of the cells.

"Our results suggest garlic in the diet is a very good thing," said lead researcher David Kraus. "Especially in areas where the consumption of garlic is high, such as the Mediterranean and the Far East, there is a low incidence of cardiovascular disease."

Garlic is also known for his anti - Cancer capabilities. Used topically, crushed garlic eats cancer tumors on the skin. Internally, garlic halts the growth of cancer tumors throughout the body, which acts as a natural, non-prescription "chemotherapy agent that has no adverse side effects.

Garlic is strongest in its raw state. The longer garlic is cooked, the more of her healing phytochemicals be destroyed. The use of garlic by drugs, use of small quantities of these raw materials, or the cooking is minimal.

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