The National Cancer Institute of the United States conducted a food program in 1990 to determine which foods could prevent cancer, and garlic topped the list. Garlic has been used for over 5,000 years in China and is now used worldwide for its health benefits. It contains a compound called allicin, which gives garlic its characteristic smell and has anti-inflammatory, immune-boosting, and anti-cancer properties.
Garlic has been shown to reduce inflammation, improve physical performance, and lower blood pressure. It also has antimicrobial properties, which can help fight off infections and diseases. Additionally, garlic has been found to have anti-cancer effects, inhibiting the growth and development of tumor cells.
The benefits of garlic can be maximized by consuming it raw, as cooking can destroy some of its beneficial compounds. Black garlic, a fermented form of garlic, has even higher bioavailability than regular garlic.
However, some people should avoid consuming garlic, including those with reflux or heartburn, and those taking anticoagulants. It is also important to note that garlic breath is a common side effect of consuming garlic.
Overall, incorporating garlic into one's diet can have numerous health benefits, and it is a safe and natural way to improve overall health and well-being.
Here are the key facts extracted from the text:
1. In 1990, the National Cancer Institute of the United States began a food program to determine which foods prevented cancer, and garlic topped the list.
2. Garlic has been used in China for over 5,000 years and is used in cooking all over the world.
3. Garlic has been used as a natural remedy for many mild illnesses throughout history.
4. Garlic's anti-inflammatory benefits are mainly due to a substance called allicin.
5. Allicin is a defense mechanism that garlic developed to avoid being eaten.
6. Allicin is one of the compounds that gives garlic its characteristic smell.
7. Garlic has anti-inflammatory effects, reducing the production of proinflammatory cytokines.
8. Studies show that garlic reduces inflammation markers in people with rheumatoid arthritis.
9. Garlic has been historically used to improve physical performance, and was given to Olympic athletes in ancient Greece.
10. Studies in mice show an improvement in performance during exercise due to the use of garlic.
11. Garlic stimulates the immune system, improving its functioning and helping to prevent cancer and infections.
12. Garlic has antimicrobial properties, destroying bacteria, fungi, parasites, and viruses.
13. Garlic can destroy the bacteria that causes Anthrax.
14. Increasing garlic consumption during the winter can help improve the immune system and eliminate pathogens.
15. Garlic reduces blood pressure, prevents atherosclerosis, and reduces cholesterol levels and blood triglycerides.
16. Garlic can lower blood pressure as effectively as the medication atenolol.
17. Garlic has anti-cancer effects, inhibiting the proliferation and growth of tumor cells.
18. Allicin induces apoptosis, or programmed cell death, in tumor cells.
19. Garlic can protect against some toxicity effects of chemotherapy.
20. Consuming raw or fermented garlic (black garlic) is more beneficial than cooked garlic.
21. Black garlic is a fermented form of garlic with increased bioavailability.
22. Breaking or crushing garlic before consumption increases its bioavailability.
23. People with reflux or heartburn should not increase their garlic consumption, as it may worsen symptoms.
24. Garlic can interact with anticoagulants, and individuals taking these medications should consult their doctor before consuming garlic extracts.
25. The benefits of garlic are due to sulfur compounds released when it is cut, chopped, or chewed, and these compounds are unstable and last a short time.