Garlic is one of the spices that recognized its benefits. Various studies conducted since the late 19th century to determine the efficacy and benefits behind the stinging smell of garlic.
PW Semmler, a German scientist, was the first to do so. He examined where the acrid smell of garlic comes from. According to him, the sharp smell of garlic comes as dialil disulfide.
In 1944, CV Cavallito was also doing similar research. Apparently, in addition to dialil disulfide, there is other substance in garlic, allisin. Both of these substances are the origin of the efficacy of garlic.
Allicin contain antibiotics. However, antibiotic substances can only come out after either crushed garlic with chopped or pureed. The more crushed garlic, the ore antibiotics subtances are getting out.
Allicin also serves as an anti-fungal agent that can treat skin fungus. But do not put too much garlic on the skin, because for some people who are sensitive, it can cause the skin to 'burn'.
Garlic is a predicate as a miracle herbal medicine, because it contained a variety of benefits. Every 100 grams of garlic, contained 71 grams of water, 23.1 grams carbohydrate; 4.5 grams of protein, 0.20 grams of fat; 0.22 milligrams of vitamin B1, 15 milligrams of vitamin C; 134 milligrams of phosphorus; 42 milligrams of calcium; and 1 milligram of iron.
A number of studies suggest that the content of sulfur compound, allicin and diallyl sulphides in garlic makes its potential as a drug, as well as a natural antibiotic and antioxidant.
Hydrogen sulfide which is a result of reaction between the compound allicin in garlic with red blood cells in the human body could relaxes the blood vessels and keeps blood flowing easily.
However, excessive use is not recommended, because it can have side effects such as a substance anticoagulation (thinning) in the blood, causing irritation, damage to the digestive tract.
Garlic is also beneficial for pregnant women. A study by a team from the Academic Department of Obstertrics & Gynaecology, Chelsea & Westminster Hospital in London showed that consumption of garlic during pregnancy can reduce the risk of pregnancy complications as well as help raise the baby weight.
Garlic also helps strengthen stamina. Researchers from Brigham Young University in Utah reported that garlic extract can fight the virus that causes flu, fungus and bacteria.
Some researches also suggested that people who regularly consumed garlic had lower risk of stomach and colon cancer. Cholesterol and fat on the body are also lower.
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