Garlic is a powerful flavour booster but that isn’t the only thing that makes it terrific: it has a number of medicinal properties including antimicrobial, anti-inflammatory, and antioxidant, and potentially aiding in heart health and boosting the immune system. Once referred to as Russian penicillin, garlic is known for its widespread use as a topical bacteria-killer. Garlic is lauded for its healing abilities, including the folklore legend off using it to ward off vampires. Its usage predates written history, and has been found in Sanskrit records that are 5000 years old.
The Magic of Allicin
Garlic’s healing properties, and its ability to combat bacteria, fungus, and parasites, is mainly due to allicin. The broad-spectrum antimicrobial compound is a volatile oil created by enzymes present in garlic. Allicin is a concentration-dependent biocide with a broad spectrum of activity against a wide range of microorganisms, animal, and human cells. It has been shown to be effective against various bacteria, including H. pylori, E. coli, and various forms of Staphylococcus. The characteristic odour of freshly cut garlic is due to allicin. Allicin is an organosulfur compound with antimicrobial, nematocidal and anthelmintic properties. Positive effects are accrued from its antioxidant and immunomodulatory activities. Allicin is a promising therapeutic compound.
In both in vitro (outside a living organism) and in vivo (within a living organism) studies, garlic has also been shown to contain strong antifungal qualities. One of the most significant clinical indications is its ability to inhibit Candida albicans with both animal and in vitro studies showing it to be more potent than nystatin, gentian violet, and other antifungal agents. Further, studies have found that both Entamoeba histolytica and Giardia lamblia (human intestinal parasites), are very sensitive to garlic’s allicin.
Allicin has also been recognized as having strong antiviral properties against such viruses as herpes simplex types 1 and 2, as well as some influenza viruses. It is important to note that the antiviral efficacy of garlic-containing supplements is dependent on the preparation process and the amount of allicin that is present. This is true of many of the above noted antimicrobial effects of garlic.
How does garlic boost your immune system?
A growing amount of research is now looking at the immune-potentiating properties of garlic aiming to better understand how garlic works by activating the body’s immune and pathogen fighting cells, such as T-cells, macrophages, and neutrophils. A randomized, double-blind, placebo-controlled trial over three months showed that when the participants consumed 180 mg/day of a powdered garlic preparation, the number of colds, and the duration of illness, was reduced by approximately one third.
Garlic's Impact on Your Cholesterol
Likely the most significant of garlic’s amazing powers is its ability to lower cholesterol levels. Garlic has been shown to lower LDL (bad cholesterol) and triglycerides, and to increase HDL (good cholesterol). The combination of lowering LDL and raising HDL has numerous cardiovascular benefits, including prevention of heart disease. Garlic has also been shown to be an effective and safe treatment for hypertension (high blood pressure) via the vasodilation effects of allicin. In order to help lower cholesterol, it has been suggested to not only consume a garlic supplement, but it is also worthwhile to increase dietary intake of garlic.
Pickled Garlic's Health Benefits
Some people believe that pickled garlic has health benefits beyond those of raw garlic. The argument centers on the claim that pickled garlic is easier to digest and has a milder flavor than raw garlic, which makes it more palatable for people who are sensitive to garlic's strong taste. Pickling garlic preserve its natural compounds, including antioxidants which can help protect your body on a cellular level, mitigating damage caused by free radicals.
The bluish-green discoloration of garlic cloves during pickling occurs in part because of pH-dependent Maillard reaction between amino acids and reducing sugars. The colour shift occurs during the slow-cooking process. The process of making black garlic is often called fermentation, but it's technically a Maillard reaction rather than true fermentation. The harmless chemical reaction causes the intriguing colour change, enhancing both the visual appeal and unique character of pickled garlic.
For the majority of individuals, garlic is non-toxic. For some, it may cause irritation to the digestive system. If you have diabetes or are taking blood thinners or protease inhibitors, consult with your healthcare provider first.
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