Garlic - Nature’s Amazing Nutritional and Medicinal Wonder Food (1995), Diety lecznicze
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GARLIC
Nat ure’s Amazing Nut rit ional and
Medicinal Wonder Food
Woodland Publishing, Inc.
Pleasant Grove, UT
© 1995 Copyright
Woodland Publishing Inc.
P.O. Box 160
Pleasant Grove, UT 84062
The information contained in this booklet is for educational purposes
only. Please consult a professional health care physician for any condition that
requires their services. This information is not intended as a substitute for quali-
 fied medical care.
TABLE OF CONTENTS
GARLI C
Common Names 5
Plant Parts 5
Active Compounds 5
Pharmacology 5
Vitamin and Mineral Content 6
Character 6
Body Systems Targeted 6
HERBAL FORMS
6
HI STORY
8
FUNCTI ONS
10
Garlic and Cardiovascular Health 11
Garlic and Cholesterol Levels 12
High Blood Pressure and Garlic Therapy 14
Garlic as a Natural Blood Thinner 15
Garlic: A Natural Immunity Booster 16
Nature’s Antibiotic 17
Yeast Infections and Garlic 21
Cancer Treatment/Prevention with Garlic 22
Stomach Cancer, Geography and Garlic 24
Garlic as an Antioxidant 25
Garlic as a Powerful Detoxifier 27
SUMMARY
27
SPECI FI C ACTI ONS ASSOCI ATED WI TH GARLI C
28
COMBI NATI ONS THAT ENHANCE GARLI C
29
PRI MARY APPLI CATI ONS OF GARLI C
 30
SECONDARY APPLI CATI ONS OF GARLI C
30
ENDNOTES
31
 GA RLIC
(allium sativum)
C
ommon Names:
Stinking Rose, Poor Man’s Treacle
Plant Parts:
bulb
Active Compounds:
Garlic contains more than 200 chemical com-
pounds. Some of its more important ones include: volatile oil
with sulphur-containing compounds: (allicin, alliin, and
ajoene), and enzymes: (allinase, peroxidase and myrosinase).
Allicin is what gives garlic its antibiotic properties and is respon-
sible for its strong odor. Ajoene contributes to the anticoagulant
action of garlic. Garlic also contains citral, geraniol, linalool, A-
phellandrene and B phellandrene. The allyl contained in garlic is
also found in several members of the onion family and is con-
sidered a very valuable therapeutic compound.
Pharmacology:
The allicins contained in garlic have a fibrinolytic
activity which reduces platelet aggregation by inhibiting
prostaglandin E2. Allivium sativum has also exerted some effect
on glucose tolerance for both hypo-and hyperglycemia by reduc-
ing insulin require-ments to control blood sugar. The com-
pounds contained in garlic have also demonstrated their ability
to lower total serum cholesterol and triglyceride levels while ele-
vating HDL levels. LDL synthesis is suppressed by garlic. Garlic
allicins have also acted as a larvacide and bacteriostat, active
against gram-positive or gram-negative microorganisms. In addi-
tion, the compounds can destroy certain fungi such as Candida
albicans. Several other microbes are effected by garlic, including
some viruses. Most researchers agree that the sulfur containing
compounds of garlic, especially allicin, alliin, cy-croalliin, and
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