Garlic has been known since ancient times, because its cultivation began more than five thousand years ago.. This plant has been and remains a very popular seasoning among many peoples of the world, as well as an equally common folk remedy.. How did garlic gain its excellent reputation

The History of Garlic Garlic is a member of the onion family and is native to Africa and Central Asia.. It was used by the ancient Egyptians, Babylonians, Jews, Greeks and Romans. Garlic was discovered in the ancient Egyptian pyramids, in particular during excavations of the tomb of Pharaoh Tutankhamun, and even in the Bible there is a mention of garlic. All this speaks of its popularity in the cultures of different peoples..

In the Middle Ages and the Renaissance, when the population was faced with many diseases, garlic was often used as a prophylactic and therapeutic agent.. It has been used in cooking as a condiment, as it has a pronounced pungent taste and smell.. Garlic is eaten fresh, pickled, pickled, dried. It is added to the first and second courses, and is also served as an independent dish.. The bulb is used as food, consisting of individual slices, the greens of the young plant (feathers) and the entire young plant even before the formation of the bulb.

Useful substances and properties of garlic Garlic contains dry substances, including proteins, vitamin C (up to 80% in leaves), sugars, polysaccharides. It is the high content of essential oil, which contains allicin and other organic compounds of the sulfide group (phytoncides), that determines the taste and smell of garlic..

Allicin is an essential oil of garlic, which is an organic substance, the strongest antioxidant that can rid cells of free radicals.. The same substance is a potent poison that kills germs, cancerous and healthy cells.. Allicin is a complex mixture of volatile, nitrogen-free aromatic compounds. Garlic also contains many other components, such as pyruvic acid, salicin, sitosterol, caffeic acid, chlorogenic acid, diallyl disulfide, ferulic acid (3-hydroxy-4-methoxy-phenylpropenoic acid). In addition, garlic contains very important mineral components - sulfur, iodine, zinc, manganese, as well as vitamins B and C..

The main medicinal properties of garlic are its antiseptic, antibacterial, stimulating digestion, lowering high blood pressure, regulatory, diuretic properties, as well as factors inhibiting the growth of cancer cells..

Garlic juice contains biologically active substances that have antimalarial, fungicidal (antifungal), antihelminthic, antiprotozoal, antiviral and anti-inflammatory effects.. In medicine, preparations from garlic cloves are used - this is a tincture of garlic and an alcohol extract (allylsat), which enhance the motor and secretory functions of the gastrointestinal tract and contribute to the development of normal intestinal flora, increasing the body's resistance to colds, infectious diseases, and also help to increase immunity. This is also due to the fact that garlic components increase the activity of phagocytes, T-lymphocytes, macrophages and killer cells.. Garlic is also prescribed orally to suppress the processes of decay and fermentation in the intestines (with intestinal atony and colitis). Garlic preparations perfectly heal and disinfect wounds, have an immunostimulating and anti-cancer effect..

In the 19th century, when Louis Pasteur discovered that garlic was a natural antibiotic, it was scientifically proven that garlic could kill bacteria.. Fresh garlic has activity against Escherichia coli (E. coli), Staphylococcus aureus, Salmonella and Candida.

The antiviral effect of garlic has also been proven, so garlic can prevent influenza to a certain extent.. In the fight against intestinal parasites, primarily with tapeworms, it is recommended to use enemas with a solution of garlic.

Garlic reduces the level of bad cholesterol (low density lipoprotein) and total cholesterol, and also increases the level of good cholesterol (high density lipoprotein), lowers blood pressure, which is useful for the prevention of atherosclerosis and hypertension..

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