Fight Bacteria With Herbal Garlic Extract
Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, and chive. Garlic herb has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. Single clove garlic (also called Pearl garlic or Solo garlic) also exists — it originates in the Yunnan province of China.
The cloves are used as seed, for consumption (raw or cooked), and for medicinal purposes. The leaves, stems (scape), and flowers (bulbils) on the head (spathe) are also edible and are most often consumed while immature and still tender. The papery, protective layers of “skin” over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.
Allium sativum grows in the wild in areas where it has become naturalised; it probably descended from the species Allium longicuspis, which grows wild in southwestern Asia. The “wild garlic”, “crow garlic”, and “field garlic” of Britain are the species Allium ursinum, Allium vineale, and Allium oleraceum, respectively. In North America, Allium vineale (known as “wild garlic” or “crow garlic”) and Allium canadense, known as “meadow garlic” or “wild garlic” and “wild onion”, are common weeds in fields. One of the best-known “garlics”, the so-called elephant garlic, is actually a wild leek (Allium ampeloprasum). It is called Lehsun in Hindi, Velli ullipaaya in Telugu.
Garlic has a wide range of disease-fighting benefits. A debate has been going on for years as to whether aged garlic extract is better than high-allicin garlic extract. Both sides appear to agree that aged garlic extract does not have the bacteria- and virus-killing properties of high-allicin garlic. But compounds formed during aging of garlic, such as s-allyl-cysteine and s-allyl-mercapto-cysteine, also exhibit significant health benefits, including immune enhancement.
Extracts of fresh garlic that are aged over a prolonged period to produce aged garlic extract (AGE) contain antioxidant phytochemicals that prevent oxidant damage. These include unique water-soluble organosulfur compounds, lipid-soluble organosulfur components and flavonoids, notably allixin and selenium. Long-term extraction of garlic (up to 20 months) ages the extract, creating antioxidant properties by modifying unstable molecules with antioxidant activity, such as allicin, and increasing stable and highly bioavailable water-soluble organosulfur compounds, such as S-allylcysteine and S-allylmercaptocysteine.
AGE exerts antioxidant action by scavenging ROS, enhancing the cellular antioxidant enzymes superoxide dismutase, catalase and glutathione peroxidase, and increasing glutathione in the cells. AGE inhibits lipid peroxidation, reducing ischemic/reperfusion damage and inhibiting oxidative modification of LDL, thus protecting endothelial cells from the injury by the oxidized molecules, which contributes to atherosclerosis.
AGE protects DNA against free radical mediated damage and mutations, inhibits multistep carcinogenesis and defends against ionizing radiation and UV-induced damage, including protection against some forms of UV-induced immuno-suppression. AGE may have a role in protecting against loss of brain function in aging and possess other antiaging effects, as suggested by its ability to increase cognitive functions, memory and longevity in a senescence-accelerated mouse model. AGE has been shown to protect against the cardiotoxic effects of doxorubicin, an antineoplastic agent used in cancer therapy and against liver toxicity caused by carbon tetrachloride (an industrial chemical) and acetaminophen, an analgesic.
Substantial experimental evidence shows the ability of AGE to protect against oxidant-induced disease, acute damage from aging, radiation and chemical exposure, and long-term toxic damage. Although additional observations are warranted in humans, compelling evidence supports the beneficial health effects attributed to AGE, i.e., reducing the risk of cardiovascular disease, stroke, cancer and aging, including the oxidant-mediated brain cell damage that is implicated in Alzheimer’s disease.
The medicinal uses of garlic (Allium sativum) have a long history. Drawings and carvings of garlic were uncovered in Egyptian tombs, dating from 3700 BC. Its uses as a remedy for heart disease, tumors and headaches are documented in the Egyptian Codex Ebers, dating from 1550 BC. Garlic is mentioned in the Bible and has been a traditional treatment in many countries, notably the Near East, China and India.
Garlic is available in capsule, tablet, and bulk powder forms at your local or internet health food store. Look for name brands to ensure quality and purity of the product you purchase.
*Statements contained herein have not been evaluated by the Food and Drug Administration. Garlic herb is not intended to diagnose, treat and cure or prevent disease. Always consult with your professional health care provider before changing any medication or adding Vitamins to medications.
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