Garlic, food and medicine
Garlic, Allium sativum, is a plant that belongs to the Liliaceae-Amaryllidaceae family.
The therapeutic virtues of garlic have been known since ancient times: the ancient Egyptians and Greeks used it in the rations intended for slaves, workers, and athletes to increase their strength and endurance.
The therapeutic virtues of garlic have been known since ancient times: the ancient Egyptians and Greeks used it in the rations intended for slaves, workers, and athletes to increase their strength and endurance.
From a nutritional standpoint, one hundred grams of garlic provide approximately 149 kcal. The fat content is less than one gram, the protein content is about six grams, while the carbohydrates are around 33 grams, of which about 2 grams are fiber.
They contain a high content of manganese, calcium, selenium, copper, and phosphorus. Good levels of vitamin B6, vitamin C, and vitamin B1 are also present.If crushed or cut, the garlic clove releases a series of sulfur-based compounds (allicin, S-allylcysteine) that determine the characteristic pungent odor of the bulb.
They contain a high content of manganese, calcium, selenium, copper, and phosphorus. Good levels of vitamin B6, vitamin C, and vitamin B1 are also present.If crushed or cut, the garlic clove releases a series of sulfur-based compounds (allicin, S-allylcysteine) that determine the characteristic pungent odor of the bulb.
“Eat garlic, it’s good against ‘gucc’,” this was my grandfather's recurring phrase, who recognized garlic's property of preventing cardiovascular diseases and strokes (designated by the dialect term gucc’).
Today, in fact, there is a large market production of garlic-based supplements for the treatment of various pathologies, but what does research say about it? According to popular tradition, the consumption of garlic reduces blood pressure and cholesterol, but in reality, laboratory studies are not that convincing.
Today, in fact, there is a large market production of garlic-based supplements for the treatment of various pathologies, but what does research say about it? According to popular tradition, the consumption of garlic reduces blood pressure and cholesterol, but in reality, laboratory studies are not that convincing.
Things are a bit better when considering studies on heart attacks and strokes (the gucc my grandfather used to talk about!).In this case, the results are indeed encouraging, and treatment with garlic-based supplements seems to have a protective effect against these phenomena.
Consuming large amounts of garlic appears to significantly reduce the risk of stomach and colorectal cancer, although further studies are needed to confirm the role of this plant in reducing other tumors.
Alternative medicine considers garlic to be public enemy number one for diabetes. Studies on animal models, however, yield conflicting results, while the role of the plant as a powerful anti-inflammatory, capable of combating obesity and metabolic issues, as well as infections against microbes, fungi, and parasites, is much more convincing.
Anna Cosentino, nutrition biologist
