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  Effects of garlic on Cardiovascular disease

Garlic in rich in antioxidants. Garlic is rich in a variety of powerful sulfur-containing compounds including thiosulfinates, sulfoxides and dithiins.The most notable substance present in garlic is alliin, which is by itself at 0.24% of the overall weight of the plant. It is very fragrant and with minimal therapeutic effects. However, when you cut a clove of alliin comes into contact with the enzyme alliinase and immediately becomes another molecule, allicin, which is what gives the characteristic odor of garlic chopped or crushed. It scavenges the free radicals that can damage cell membranes. Garlic consumption may decrease the progression of cardiovascular disease. It also prevents atherosclerosis. Garlic decreases LDL levels and improves HDL levels. Garlic also found to decrease homocysteine and C reactive proteins.  Garlic may inhibit platelet arrogation. Garlic also prevents blood pressure.



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