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Garlic and health

October 21, 2011

I am really looking forward to the day when we can incorporate garlic into one of our functional health products.  One of my all-time favourite flavours and a key component in many national cuisines from Spanish, French to Indian and beyond.  Great flavour but what about it’s health giving properties.

It has been implicated as a beneficial herb in Ayurvedic medicine for some time (only 5000 years) and it is said that it can help modulate conditions such as diabetes.   Some articles here show how modern science is also homing in garlic’s potential in this area (article 1, article 2).

There is even evidence that herbs and spices, including garlic, may offer neuro-protection.  So potentially diseases like Parkinsons or Alzheimers could be helped.  Check this article out too.  STOP PRESS (9 Nov, 2011): Garlic may inhibit platelet aggregation.

WebMD chimes in with a great article on the benefits of garlic:

“Red blood cells process compounds from garlic which can relaxes blood vessels and increases blood flow. Therefore, eating garlic may increase our natural supply of this vital chemical and play a role in reducing the risk of heart disease.”

There is even talk of anti-carcenogenic effects in the scientific literature with a review that highlights the mechanisms of anti-cancer actions of garlic-derived compounds in neuroblastoma and as well as in several other cancers. The researchers recommend that further studies should be conducted to establish the clinical benefits of garlic-derived compounds for treatment of malignant tumours in humans.

The health benefits of garlic have been promoted for centuries, but now modern science is starting to  pinpoint the reasons why.” Dr Andrew Ward, InnOrbit

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