Garlic Oil

Garlic OilBotanical name: Allium sativum Garlic has been used since time immemorial as a culinary spice and medicinal herb. Garlic has been cultivated in the Middle East for more than 5,000 years and has been an important part of Traditional Chinese Medicine. The region with the largest commercial garlic production is central California. China is also a supplier of commercial garlic. The bulb is used medicinally.Health ConcernsGarlic has been used in connection with the following conditions (refer to the individual health concern for complete information):Health ConcernsAtherosclerosis Breast-feeding support Colon cancer (reduces risk of stomach, esophageal, and colon cancers)Common cold High blood pressure High cholesterol High triglycerides Intermittent claudication Athletes foot Chronic candidiasis Ear infections (recurrent) HIV support Infection Parasites Peptic ulcer Sickle cell anemia Reliable and relatively consistent scientific data showing a substantial health benefit.Contradictory, insufficient, or preliminary studies suggesting a health benefit or minimal health benefit.An herb is primarily supported by traditional use, or the herb or supplement has little scientific support and/or minimal health benefit. Traditional UseGarlic is mentioned in the Bible and the Talmud. Hippocrates, Galen, Pliny the Elder, and Dioscorides all mention the use of garlic for many conditions, including parasites, respiratory problems, poor digestion, and low energy. Its use in China was first mentioned in A.D. 510. Louis Pasteur studied the antibacterial action of garlic in 1858.Active ConstituentsThe sulfur compound allicin, produced by crushing or chewing fresh garlic or by taking powdered garlic products with allicin potential, in turn produces other sulfur compounds: ajoene, allyl sulfides, and vinyldithiins. Aged garlic products lack allicin, but may have activity due to the presence of S-allylcysteine.Many publications have shown that garlic supports the cardiovascular system. While earlier trials suggest it may mildly lower cholesterol and triglyceride levels in the blood more recent trials found garlic to have minimal success in lowering cholesterol and triglycerides Garlic also inhibits platelet stickiness (aggregation) and increases fibrinolysis, which results in a slowing of blood coagulation. It is mildly antihypertensive and has antioxidant activity Garlic oil s cardiovascular protective effects were illustrated in a four-year clinical trial on people 50

Garlic has been used since time immemorial as a culinary spice and medicinal herb.

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