It has been considered a natural medicine for thousands of years, but only modern analyzes confirm how great an impact it has on the heart and circulatory system. The latest research sheds completely new light on this vegetable.
Garlic is a real treasure trove of active substances. Contains allicina compound responsible for strong antibacterial and anti-inflammatory effects, as well as vitamin C, B6, selenium, manganese and numerous antioxidants. Thanks to this supports immunity, helps the body fight infectionsand even affects blood pressure. Interestingly, most Poles use garlic mainly as a flavor additive, not realizing its health benefits.
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Scientists confirm that garlic has natural anticoagulant properties. When the clove is crushed, the enzyme allinase is released, which produces allicin. It makes platelets less likely to stick together, which is crucial in the prevention of thrombosis. In 2024, a meta-analysis of 21 clinical trials was published, which showed that regular consumption of garlic:
- lowers LDL levels (“bad” cholesterol),
- reduces triglyceride levels,
- reduces pressure systolic by up to 5-8 mmHg.
In practice, this means a lower risk of cardiovascular diseases, which are one of the most common causes of death in Poland.
Garlic works like natural protective shield. Allicin has antiviral, antibacterial and antifungal properties, which helps shorten the duration of infection and strengthen the body during periods of increased morbidity. Sulfur compounds present in garlic reduce inflammatory processes, so they can support people with joint problems and chronic inflammation.
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Garlic protects cells from oxidative stress, so it can delay aging processes i support protection against many chronic diseases. This is one of the reasons why nutritionists encourage its regular use. Especially in the colder months.
It’s a vegetable stimulates the digestive system, increases the production of digestive enzymes i helps maintain proper intestinal microflora. For many people, it improves digestive comfort and reduces the feeling of heaviness after a meal.
