Benefits of garlic on the saliva

Garlic

Garlic (scientific name: “Allium sativum”), is a kind of herbal plants that grow in the summer, and follow the platoon. Garlic has been used all over the world for thousands of years and has been used in ancient Egypt to prepare foods. It has also been used to take advantage of its health benefits in treating many diseases.

The nutritional value of garlic

The following table shows the nutritional value of each 100 g of fresh garlic:

The potential benefits of garlic on the saliva

Garlic has many benefits that will be mentioned later in the article, and has common benefits if eaten on the stomach after cooking a little, but it needs scientific proof, and the benefits of eating garlic on the stomach as follows:

• The consumption of garlic on the stomach may treat high blood pressure and relieve symptoms. A study suggests that eating several cloves of garlic can significantly reduce high blood pressure and that there are no serious side effects or side effects.
• May reduce the consumption of garlic on the blood, which reduces the clotting and stroke, and it protects the heart muscle, and reduces the levels of triglycerides in the blood, making the person less susceptible to atherosclerosis, and garlic properties enhance the function of liver and bladder functions, Total cholesterol, and low-density lipoproteins (LDL cholesterol), which will be discussed later in the article.
• May reduce the consumption of garlic on the stomach of infections and health problems that may affect acute respiratory and chronic, and some women pointed to the ability of garlic to treat and prevent pneumonia, pertussis, chronic bronchitis, lung congestion and other respiratory problems, Which is less likely to have the flu, which is good and required especially during pregnancy. Two studies have also revealed that garlic works the pain reliever ibuprofen, which closes the pathways in the body, leading to infections and bronchial diseases.
• Garlic intake can protect the body from infection and stimulate the immune system. One garlic extract contains 12 mg of potassium, 5 mg of calcium and more than 100 compounds of sulfuric compounds sufficient to kill bacteria. Eating it on the stomach limits these bacteria and prevents them from defending. For itself, and thus eliminate them.
• The consumption of garlic on the stomach may benefit from the treatment of neurological problems and disorders of the nervous system.
• Relieves the consumption of garlic on the stomach from stomach problems, stimulates appetite, and digestive functions, and addresses the problem of diarrhea, and it has the ability to control the pressure and tension, which protects against stomach acidity.

Benefits of garlic

Garlic is an effective therapeutic plant to protect the body from various diseases, and garlic has many benefits regardless of the time of eating, and these benefits include:

• Garlic may help lower blood cholesterol, as it may slow the progression of atherosclerosis, according to the National Center for Complementary Health and Integrity-NCCIH. Scientific evidence is mixed. Some research has suggested that using garlic in the short term may help lower blood cholesterol levels, but there is a study that indicates no relationship between garlic consumption and lowering cholesterol levels in the blood.
• A study in the Journal of Nutrition suggests that garlic can help to prevent the development of Alzheimer’s disease, through the ability of garlic to lower cholesterol levels as mentioned earlier, high levels of cholesterol in the blood can increase the concentration of a compound called (β) -amyloid), which can enter the development of Alzheimer’s disease. There are compounds in garlic that may protect nerve cells in the brain, and increase blood flow to brain tissue.
• Garlic may be prevented from infection with certain types of cancers such as colon, stomach, esophagus, breast and pancreas cancers, according to the National Cancer Institute. It should be noted that there are no clinical trials and studies to confirm the above, according to the National Center for Complementary Health and Integrity-NCCIH.
• Garlic may improve heart health by reducing the concentration of homocysteine ​​in the body associated with the development of cardiovascular disease, if found in high concentrations in the blood. Garlic may also help protect the heart muscle after a heart attack, thanks to the compound in garlic oil, called diall trisulfide, according to research conducted at the Emory University School of Medicine ), And this compound itself has the ability to protect the heart cells from the development of a fatal heart disease in patients with diabetes, especially called Cardiomyopathy (Cardiomyopathy).
• Garlic contains the alicine compound (Allicin), which may help promote the body’s immune health to fight colds. The researchers said in a publication published by the American Physician, that garlic may help prevent the incidence of colds, but does not reduce the duration of infection.
• Garlic has a strong antimicrobial effect in the body. Garlic can protect the body in general, and protect the digestive system from the common bacteria transmitted by food, most notably Campylobacter, which is one of the most common causes of disease Digestive.
• A study in the 2013 Journal of Nutrition suggests that taking garlic during pregnancy may reduce the risk of premature birth and combat the microbial infection that causes it to occur.

There is a need for more research and studies applied to humans to prove the validity of the above, and determine the mechanism of garlic to fight disease, and the quality and quantity of specific garlic that gives the greatest benefit.

Garlic consumption warning

Garlic consumption is safe for most people, if consumed orally by the amount of appropriate moderate food, but it may cause some side effects, especially if consumed fresh, and these side effects of burning in the mouth and stomach, bad breath, and gases Nausea, vomiting, diarrhea, body odor, increased blood mineralization, asthma and other allergies in some people, as well as the possibility of skin-like irritations if applied directly to the skin. Some of the caveats of garlic consumption include:

• Garlic may reduce blood pressure, so people with low blood pressure should be careful when consuming it.
• Garlic may cause bleeding, so it is advisable to stop consuming garlic before any surgery at least two weeks to prevent any serious complications that may occur during the operation.
• Garlic is safe for consumption during pregnancy and lactation, if eaten moderately, but it may be unsafe if consumed in large quantities.
• Garlic consumption is safe if consumed by children, but high doses may be dangerous, even fatal, although there is no registered case of the death of a child after consumption of garlic.
• Some studies have confirmed that eating garlic may harm AIDS patients because it adversely affects the effect of some drugs, so it is recommended that AIDS patients who receive medical treatment in particular not to consume garlic.