Garlic As a Natural Antibiotic
Garlic is a wonderful, natural antibiotic. It boosts the immune system and fights off cold and flu symptoms, saving you days of bed rest. The compound Allicin in garlic prevents bacteria from growing and lowers cholesterol levels. Ancient Egyptians even believed that a wreath of garlic would ward off a vampire-like ghost. Its unique smell and medicinal properties have made it one of the world’s most popular foods.
Ancient Egyptians believed a vampire-like ghost was a wreath of garlic
It’s no wonder garlic was regarded as a powerful anti-viral, especially among the ancient Egyptians, who believed it to protect them against a vampire-like ghost. In fact, ancient Egyptians believed in such a supernatural being that they smeared garlic on their children’s foreheads to ward off sorcerers and vampires. It’s not surprising, then, that the ancient Egyptians were so interested in garlic that they used it in their funeral rituals. The ancient Egyptians even believed a wreath of garlic would protect sleeping children from an evil vampire-like ghost.
cinnamaldehyde stimulates intestinal secretions
The molecule cinnamaldehyde found in garlic has antibacterial properties. It acts by stimulating intestinal secretions and inhibiting dihydroisoproline (Dihp), and activating TRPV3 receptors. Higher cinnamaldehyde levels protect the colonic microbiome from acidosis. Cinnamaldehyde stimulates the intestinal epithelium by increasing PGE2 and lowering prostaglandin uptake.
Allicin inhibits growth of bacteria
The active compound in garlic, allicin, inhibits the growth of many different kinds of bacteria, including gram-positive and gram-negative bacteria. It can also inhibit the growth of certain types of fungi and viruses, and it has antifungal properties against Cryptococcus neoformans. Additionally, allicin inhibits the production of mycotoxins and staphylococcal enterotoxins.
Allicin lowers cholesterol
The active ingredient in garlic is allicin, a compound that decomposes in the human body into sulfides (ajoene and dithiins). Although garlic is known to have antibacterial effects, allicin has been found to have only a limited bioavailability in the human body. In a recent study, allicin decomposition products did not lower plasma cholesterol in humans. This may be due to the low bioavailability of allicin.
Allicin lowers blood pressure
Researchers have shown that garlic can reduce blood pressure by as much as 11.2 mm Hg. In addition, garlic supplements may have fewer side effects than blood-pressure-lowering medications. Garlic is rich in allicin, which prevents the production of angiotensin II, which makes blood vessels tighten and contract. This helps blood flow freely. Despite its breath-causing properties, garlic is an excellent way to lower blood pressure naturally.
Allicin reduces inflammation
Researchers have shown that allicin reduces inflammation as a natural anti-inflammation antibiotic. The compound inhibits the conversion of d9-carnitine into d9-gBB. The study used a bacterium called E. timonensis which metabolizes gBB into TMA. Raw garlic juice and allicin inhibited the bacterium’s production of d9-TMA.
Allicin inhibits development of cancer
Allicin is a redox active and lipophilic sulfur compound found in garlic. Its logP value is 1.35, which indicates that it has high membrane permeability. It can form pores in both bio-membranes and artificial membranes. This property may be useful in preventing cancer development. This compound has many uses, and can be used as a natural antibiotic.