![]() ![]() The only contraindication associated with black garlic is to avoid consuming it before or after surgery because of its potential anti-coagulant effects.Īpart from this, you can take black garlic supplements (such as Organic ABG10+®, an organic supplement standardised to 0.1% S-allyl-cysteine) all year round, alongside a diet designed to lower hypertension, and regular exercise. For how long should you take black garlic supplements? Obtained via a specific fermentation process, black garlic has an even richer composition than its white counterpart, including significantly more S-allyl-cysteine, thus maximising its benefits (10).Ĭonsuming this aged form of garlic is thus an even better natural option for lowering blood pressure than eating either cooked or raw ‘standard’ garlic. Black garlic: the benefits of white garlic, supersized! To benefit from white garlic and reduce blood pressure naturally, you can therefore eat it raw, cooked, dehydrated, marinated in olive oil, in infusions or even as garlic extracts, etc. While raw garlic appears to be more effective at lowering blood pressure, you can also benefit from its properties by eating it cooked.Īlthough alliin is destroyed by cooking, its derivatives, diallyl sulphide, diallyl disulphide and ajoene, survive cooking and dehydration. Is it better to eat garlic raw or cooked if you want to reduce blood pressure? The results were clear: “supplementing with garlic extracts could represent an alternative to drugs or an effective complementary treatment for hypertension”, according to the authors of one Australian study. It probably has a vasodilatory effect which helps to relax and expand blood vessels, and an antioxidant effect which helps protect blood vessels from oxidative stress-induced damage.Ī number of studies have compared garlic’s effects with those of a placebo in patients with hypertension (7-9). The mechanisms behind garlic’s hypotensive effects are still unclear. The plant also appears to contain specific proteins with cardioprotective effects. This traditional condiment also contains saponins which contribute to its cholesterol-lowering benefits and protective effects on the cardiovascular system. support heart health and the cardiovascular system.Together, these compounds (including S-allyl-cysteine) are responsible for garlic’s ability to (3-6): It also undergoes new conversions to produce other organosulfur compounds such as diallyl sulphide, diallyl disulphide and ajoene. ![]() It’s this molecule which gives garlic its particular smell. Garlic also contains alliin, which is converted into allicin in the presence of an enzyme produced when a garlic clove is crushed or chopped. In particular, it is its richness in organosulfur compounds which is responsible for the health benefits of this plant, especially S-allyl-cysteine, the compound most studied by researchers. In addition to being high in manganese, vitamin B6, phosphorus, iron, copper, selenium and vitamin C, it also contains several active ingredients, making it a natural remedy for many ailments (2). Used for thousands of years by many Mediterranean civilisations, both in cooking and as a traditional natural remedy, garlic is packed with beneficial properties (1). Garlic: a natural remedy for numerous ailments ![]()
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