The composition of garlic

Garlic, which is considered a useful tool against many diseases, operates through a number of components that it contains. Here is a small list of the most useful of them.

Allicin. This is the main active ingredient of garlic. Allicin has antibiotic and antimicrobial action, but it can not be found in fresh garlic - it is formed from the amino acid alliin. She, in turn, is separate from the other substances - alliinazy enzyme. Garlic, as it remains intact, does not emit its characteristic aroma and flavor, but it is cut or crushed, it will be felt immediately. This happens because alliin and alliinaza before are separate from each other, interact. As a result of this "partnership" is formed allicin.

Garlic contains sulfur, which is effective against germs. Also, it is rich in antioxidants different species (sulfur compounds, vitamin Vitamins for everyone   E, polyphenols, and other substances). They destroy free radicals and prevent aging Internal and external aging: it is necessary to think in advance .

Garlic is found a large number of fruktozany - a special type of fiber, which helps the intestines, helping to maintain optimal microflora. As a result, improved digestion, bowel work is getting better, but at the same time strengthens the immune system.

Raw garlic for the health

Thus, garlic - healthy products. But most people will think: how best to eat in order to preserve all its beneficial properties? The ideal use of garlic - raw, such as chopped in salad. In this case, allicin is present in it in large quantities. If subjected to heat treatment, part of useful properties are lost, and that the benefit is comparable in efficiency with raw garlic, it is necessary to triple the dose.

A significant side effect is poor tolerance of fresh garlic some people who have a sensitive stomach, intestines or gastrointestinal disease. For them, it is preferable to use in processed form. But, in any case, do not fry it until charring, otherwise it will be toxic.

When fresh garlic is not the season or you do not like it, but do not want to give up its beneficial action, there is an alternative - supplement in tablet form. But here we must be careful: it is better to ask a doctor's permission to receive such drugs and to ensure that the body carries them.

Another embodiment of the use of garlic - essential oil. Essential oil of garlic can be eaten, but it is, as you might guess, it has a distinct flavor, which in this form is very concentrated and even aggressive. If you want to try an essential oil, limit small amount.

Precautions and side effects

Like any active product, garlic has its contraindications, side effects that need to be kept in mind if you decide to use it regularly for food. Especially careful you have to be people with allergies, hypersensitivity of the gastrointestinal tract and its diseases - acute and chronic.

The first and most obvious side effect of garlic - is, of course, its particular flavor, which is quite difficult to get rid of food field. Halitosis may disappear after a few hours and teeth cleaning does not help, because it comes from the gases released during digestion. As the neutralizing agent can try fresh parsley.

Some people are hard to digest garlic, and it depends on the sensitivity of the stomach and intestines. If there hypersensitivity desirable to replace the fresh product on the additives in the form of tablets or consume garlic in small doses.

Since garlic has an effect on blood clotting, contributing to its thinning, it is recommended to refrain from eating or after surgery while taking anticoagulants.

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