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Garlic (Allium Sativum) is is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo.With a history of human use of over 7,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used for both culinary and medicinal purposes.
Garlic is rich in antioxidants, which help destroy free radicals -- particles that can damage cell membranes and DNA, and may contribute to the aging process as well as the development of a number of conditions, including heart disease and cancer.
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The Phytochemicals of Garlic:
Allicin Sinapic acid
Caffeic acid Linalool
Chlorogenic acid Oleanolic acid
Diallyl-Disulfide P-coumaric acid
Ferilic Acid Phloroglucinol
Geranoil Phytic acid
S-allyl csyteine Rutin
The nutrients of Garlic:
B1,B2,B3 & C
The Benifits of Garlic:
-Detoxifies the body
-Protects againts infection by enhancing the immune system.
-Lowers blood pressure and improves circulation.
-Lowers blood lipid levels.
-Helps stabilize blood sugar levels.
- Aids in the treatment of:
Colds & Flu
-Prevents ulcers by inhibiting the growth of HELICOBACTER PYLORI.
-With healing properties because it contains sulfur compounds.
-Natural topical antibiotic for skin infections.
-Internal antibiotic for the treatment of
Asthma,Candida,Colds & Parasites.
-Strengthens the Immune system.