- Egyptian, Greek, Chinese, and Ayurvedic medical traditions as a cure-all. Modern pharmacological science has validated its status, particularly regarding cardiovascular and peripheral vascular health.
When raw or freshly crushed garlic is chopped or chewed, an enzyme called alliinase converts the amino acid alliin into allicin. Allicin is an unstable, highly bioactive sulfur compound responsible for garlic’s pungent aroma and powerful therapeutic properties.
Key Vascular Benefits
Lipid Profile Optimization: Clinical trials have shown that consistent garlic consumption helps lower total cholesterol and serum triglycerides while modestly raising cardioprotective HDL cholesterol. By reducing circulating atherogenic lipoproteins, garlic slows the rate of plaque
Comments