Garlic can help improve body problems !!
If you thought that garlic could never help cure the tiny problems inside your body. Well, its time to know about some of the hidden properties in garlic that can help for the proper functioning of your bodies.
Take a look at some of garlic’s healing powers !!
Garlic compounds fight the source of foodborne illness better than antibiotics!
Researchers have found that a compound in garlic is 100 times more effective than two, popular antibiotics at fighting the Campylobacter bacterium, one of the most common causes of intestinal illness.
According to one researcher, the compound had the potential to reduce disease-causing bacteria in the environment and in the food supply.
What is Campylobacter?
Campylobacter is simply but one of the most common bacterial cause of foodborne illness in the United States and maybe even the world.
According to the U.S Centers for Disease Control and Prevention, around 2.4 million are affected every year and experience painful symptoms like diarrhea, cramping, abdominal pain, and fever.
The bacteria may also be responsible for triggering nearly one-third of all cases of a rare paralyzing disorder known as Guillain Barre syndrome.
It was found that most infections rose from consuming raw or undercooked poultry or foods that had been cross-contaminated via surfaces or utensils that were used to prepare poultry.
The Experiment !!
A team of researchers investigated the ability of the garlic-derived compound diallyl sulfide, to kill the bacterium when it was protected by a slimy bio-film that mad it 1000 times more resistant to antibiotics than the free floating bacterial cell.
It was found that the compound could easily penetrate the protective biofilm and destroy bacterial cells by combining with a sulfur-containing enzyme, subsequently changing the enzyme’s function and effectively shutting down cell metabolism.
They also found that diallyl sulfide was as effective as 100 times as much of the antibiotics erythromycin and ciprofloxacin and had the ability to work in a fraction of the time.
Pre4viousl studies had shown that diallyl sulfide and other organo-sulfur compounds were able to effectively destroy important food-borne pathogens such as listeria monocytogenes and Escherichia coli.
However, researchers warn the following -
- Eating garlic is considered a healthy practice but it is unlikely to completely prevent Campylobacter-related food poisoning.
- Diallyl sulfide might be useful in decreasing the levels of the Campylobacter in the environment and also to clean industrial food processing equipment, as the bacterium is found in a biofilm in both settings.
- Diallyl sulfide could also make foods safer to eat. It can also be used to clean food preparation surfaces and act as a preservative in packaged foods like potato and pasta salads, coleslaw and deli meats.
- And finally, not only could this compound extend its shelf life but could also decrease the growth of potentially bad bacteria.
The study was carried out by Xiaonan Lu, postdoctoral researcher along with a team of researchers.
Garlic extract can decrease plaque buildup in arteries !!
A study found out that the aged garlic extract can decrease the risk of heart disease by reducing the accumulation of certain types of plaque in the arteries.
Researchers found a reduction in the amount of low-attenuation plaque or soft plaque in the arteries of patients with metabolic syndrome who used aged garlic extract.
What is metabolic syndrome?
Metabolic syndrome was characterized by obesity, hypertension and other cardiac risk factors.
About the study!!
The study was another demonstration of the benefits of this supplement in decreasing the accumulation of soft plaque and preventing the formation of new plaque in the arteries which were responsible for causing heart diseases.
After completing four randomized studies, researchers have concluded that Aged Garlic Extract could help slow the progression of atherosclerosis and also reverse the early stages of heart disease.
The study involved 55 individuals, aged 40-75 years who were previously diagnosed with metabolic syndrome. the participants underwent screening at the beginning of the study to measure the total coronary plaque volume as well as dense calcium, non-calcified plaque, and low-attenuation plaque.
The screening was conducted using Cardiac Computed Tomography Angiography (CCTA), a noninvasive imaging technology that accurately measured calcium deposits and plaque buildup in arteries.
Following evaluation, the participants were given either a placebo or a dose of 2400 milligrams of Aged Garlic Extract every day.
A follow-up screening which was conducted a year after the initial screening found those who had taken Aged Garlic Extract had slowed total plaque accumulation by 80 %, decreased soft plaque and also demonstrated regression for low-attenuation plaque.
The research was carried out by Matthew J.Budoff, MD, an LA BioMed lead researcher.
Garlic could protect against Hip Osteoarthritis !!
Researchers had found that women who consumed a diet high in allium vegetables, such as garlic, onions and leeks had lower levels of hip osteoarthritis.
What is Osteoarthritis?
- Osteoarthritis is the most common form of arthritis found in adults, affecting around 8 million people in the UK.
- Women are more likely to develop it than men.
- The disease causes pain and disability by affecting the hip, knees, and spine in the middle-aged and elderly population.
- Presently there is still no effective treatment other than pain relief and ultimately to the only option would be a joint replacement.
The Study !!
Researchers looked at over 1000 healthy female twins, many of whom had no symptoms of arthritis.
The team then carried a detailed evaluation of the diet patterns of the twins and analyzed these alongside X-ray images, which was able to capture the extent of early osteoarthritis in the participants’ hips, knees, and spine.
The results !!
They found d that in those who consumed a healthy diet with a high intake of fruit and vegetables, particularly alliums such as garlic, there was less evidence of early osteoarthritis in the hip joint.
To investigate the potential protective effect of alliums , researchers studied the compounds found in garlic. They found that a compound called diallyl disulphide limited the amount of cartilage-damaging enzymes when introduced to a human cartilage cell line in the laboratory.
Researchers concluded that further studies will be able to point the way towards dietary intervention or targeted drug therapy for people suffering from osteoarthritis. Furthermore, this could also open u the possibility of using garlic diet or garlic dietary supplements in the future treatment of curing osteoarthritis.
The research was carried out by Dr. Frances Williams from the Department of Twin Research at King’s College London.