Benefits of Garlic oil
Benefits of Garlic oil: allium sativum
Garlic exerts broad-spectrum anti-microbial activity against a variety of pathogens including; viruses, bacteria, fungi e.g. Candida species, and parasites. It has been shown to be more potent than many commonly used anti-fungal agents and research has demonstrated garlic's potent anti-fungal activity against cryptococcal meningitis, one of the most harmful fungal infections.
B) IMMUNE ENHANCEMENT AND CELL PROTECTION
Population studies have clearly demonstrated the cell-protective properties of garlic consumption in areas where the garlic intake was high. Human studies show that garlic inhibits the formation of nitrosamines (the powerful cell damaging compounds formed in the digestive process).
C) CARDIOVASCULAR TONIC
Garlic exerts a wide range of benefits on the cardiovascular system, for the most part due to sulphur compounds such as allicin and allicin by-products (e.g. ajoenes). Research indicates that garlic supplementation lowers total serum cholesterol and improves the ratio between HDL and LDL. There is also evidence that garlic possesses a blood pressure lowering effect, an attribute that is mostly linked to the herb's ability to reduce platelet aggregation.
D) BLOOD SUGAR LOWERING
Allicin has been shown to have significant hypoglycaemic action, which is thought to be due to the ability of certain sulphur compounds to reduce the destruction of insulin in the liver.
The various sulphur compounds present in garlic have been shown to inhibit the release of inflammatory compounds, and action which is complemented by the herb's antioxidant properties.
The high concentration of sulphur compounds and mustard oils in garlic lead to a very potent ability to reduce mucous congestion. This action, combined with the significant anti-microbial activity accounts for the herb's great popularity in treatment of respiratory infections.
It has been used throughout the centuries and is one of the oldest of cultivated plants, being a member of the lily family along with onions and chives. In addition to its medicinal actions, garlic is also rich in nutritional content, containing 33 sulphur compounds, 17 amino acids, germanium, calcium, copper, iron, potassium, magnesium, selenium, zinc, and vitamins A, B and C.