12. Garlic
Garlic (Allium sativum) is frequently used as a flavoring in cooking, but it has also been utilized as a medicine throughout ancient and modern times, being used to prevent and treat a variety of ailments and diseases. Garlic is a member of the Allium genus and is related to the onion, rakkyo (an Asian onion), scallion, chive, leek, and shallot. It has been utilized by humans for thousands of years, and Ancient Egypt employed it for both culinary and health and therapeutic uses. Researchers at Emory University School of Medicine discovered that diallyl trisulfide, a component of garlic oil, protects the heart during cardiac surgery and after a heart attack. They also believe that diallyl trisulfide could be used to treat heart failure. The gas hydrogen sulfide has been found to protect the heart. It is, however, a volatile chemical that is difficult to administer as therapy. As a result, the researchers opted to focus on diallyl trisulfide, a component of garlic oil, as a safer way to deliver the benefits of hydrogen sulfide to the heart. In trials with laboratory mice, the researchers discovered that following a heart attack, mice given diallyl sulfide had 61 percent reduced cardiac damage in the area at risk, versus the untreated mice. Ankara University researchers looked at the effects of garlic extract supplementation on the blood lipid (fat) profile of patients with high blood cholesterol. The results of their research were published in the Journal of Nutritional Biochemistry. They took garlic extract supplements for four months and had blood lipid markers, as well as kidney and liver function, evaluated on a regular basis. The researchers concluded that “…garlic extract supplementation improves blood lipid profile, boosts blood antioxidant capacity, and produces significant reductions in systolic and diastolic blood pressures after 4 months.” It also reduces the level of oxidation product (MDA) in blood samples, indicating fewer oxidation reactions in the body.” In other words, garlic extract supplements lowered excessive cholesterol levels as well as blood pressure in hypertensive patients. The experts cautioned that their study was modest and that more research is needed.
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