Allium sativum (Garlic)
Allium sativum (garlic) belongs to the onion family. Garlic contains sulfur compounds that can support detoxification. Garlic is traditionally used in herbal medicine to help lower blood fats. Garlic can reduce total cholesterol and triglycerides. Allium sativum is a highly researched herbal product that has been available for hundreds of years for many health disorders. The health properties are a result of the active ingredients found in garlic such as an enzyme called allicin.
Garlic has been used clinically for many cardiovascular purposes such as high blood pressure and high cholesterol and the prevention of plaque buildup in arteries. It is also considered in the prevention of tumor development.
Technical insights:
- Country of origin: China
- Bulb 1% Allicin
- Extraction method: water
Gluten Free
Vegan
Ingredient Benefits
Cardiovascular benefits
Research shows that allicin can prevent the hormone, angiotensin, from contracting blood vessels and raising blood pressure. This helps to regulate blood flow and reduce the pressure in the arteries. It also has been shown that garlic can reduce the soft plaques that have already formed in arteries. This is promising as these are the plaques that can break off and lead to blockages that are present in cardiac events. Further, it can influence blood lipids as supplementation has resulted in improved blood lipid levels, by reducing LDL.
Antimicrobial
It is known that garlic has antibacterial, antiseptic and antifungal properties. For centuries garlic has been used In Traditional Chinese Medicine for treatment of respiratory and digestive issues due to its antimicrobial powers. And other cultures, before modern medicine, have recorded its use for circulation issues and parasite infections. Garlic is known for many of its antimicrobial components, however, allicin has the most research. Allicin contains sulfur amino acid groups that have an antioxidant effect by “trapping” free radicals and reducing damage to cells.
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