Garlic acts as a Nutraceutical

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Nutritive values of Garlic

Garlic Nutritive Values

Garlic Botanical Name:

The scientific name of garlic is Allium sativum that belongs to the family Liliaceae.

Garlic is used by the people since ancient times in the preparation of food. Garlic is cultivated in all temperate climatic regions of the world.

Garlic is not only used as a food but also used in medicine.

The nutritive components of the garlic:

  • Carbohydrates – 31%
  • Proteins – 5 to 6%
  • Fat – 0.2%
  • Phosphorous
  • Potassium
  • Calcium
Garlic contains a sulphur based compound known as alliin that is present in the cell vacuoles. After the cells get broken, it gets converted to allicin and finally to diallyl sulphide. These both chemicals have strong smell and fiery taste.

Functions and Health Benefits of garlic:

  • Garlic reduces the serum lipid levels by reducing or inhibiting the process like lipogenesis.
  • It enhances the breakdown and excretion of the lipids.
  • It increases the levels of high density lipoproteins (HDL) and reduces the low density lipoproteins (LDL).
  • Garlic helps in reducing the serum cholesterol levels.
  • Garlic is also used in the treatment of atherosclerosis.
  • Garlic reduces the aggregation of the platelets.
  • Allicin present in the garlic has antibiotic activity.
  • Allicin is active against Mycobacterium tuberculosis, Staphylococcus aureus and Staphylococcus faecalis.
  • Garlic is useful in the treatment of amoebic dysentery.
  • Garlic also eliminates parasites like tapeworms and hook worms.
  • Garlic has strong antioxidant property.
  • It is helpful in preventing the lipid peroxidation and thus protects the cells of the liver from various toxins including mutagenic chemicals.

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