Garlic has strong antioxidant properties. Garlic can prevent cardiovascular disease, inhibit platelet aggregation, thrombus formation, prevent cancer. It also prevent us from diseases associated with cerebral aging, arthritis, cataract formation, and rejuvenate skin, improve blood circulation and energy levels etc.
Garlic is a plant in the lily family that produces a fragrant bulb that nearly every world culture has used as a medicinal herb for thousands of years. The sulfuric compounds found in the cloves contain a multitude of therapeutic properties.
Nutrient in garlic offers the brain protection against ageing and disease and could even prevent diseases such as Alzheimer’s and Parkinson’s.
Environmental stress could include the aging process, smoking, pollution, traumatic brain injury or excessive alcohol consumption.
The anti-aging benefits of garlic are tremendous. It slows down hardening of the arteries so it prevents strokes and heart attacks. Allicin, a compound in raw garlic, is said to have wrinkle fighting properties. It’s also loaded with Vitamin C which helps create healthy collagen production.
Allicin may be useful as a cancer treatment. When alliinase and alliin (the two components that covert to allicin) were injected into a tumor cell, the reaction not only penetrated the cell but also killed it.
The best way to eat garlic is to take a whole, fresh clove. If you use jarred, powdered, or dried garlic, you won’t get all the benefits fresh garlic has to offer.