Garlic is rich in properties but low in calories, garlic is a good source of several minerals such as potassium, calcium, phosphorus and selenium and vitamins A, in particular vitamin C and some vitamins of group B. And it can propose a range of Valuable phytochemicals such as polyphenols or sulfides. In addition, it has a relatively high content of adenosine, an important component for cellular metabolism.
Garlic is a good source of Vitamin C, also known as ascorbic acid, it is a very powerful natural antioxidant that is very common in fruits and vegetables. It promotes the synthesis of proteins and hormones, protects against oxidative stress, promotes normal immune system function, contributes to the formation of collagen, energy metabolism, nervous system function, fatigue reduction and increased iron bioavailability. foods.
The selenium contained in garlic is a fundamental mineral in body growth, with an important role in fertility. It acts biologically in synergy with vitamin E and its deficiency can lead to heart, muscle, liver, sterility and growth retardation.
Garlic is rich in Vitamin B6, it helps reduce the risk of homocystinuria and sideroblastic anemia, it also participates in the synthesis of several neurotransmitters.
Garlic owes its healing properties to the presence of different sulfurous phytochemical compounds, the same found in onion, leek, shallot, broccoli and cabbage. The most active sulfur molecule in this bulb is alliin and when fresh garlic is damaged, when cut or crushed, alliin is converted to allicin thanks to the action of an enzyme, allinase. Allicin is responsible for much of the pungent smell of garlic, a defense mechanism developed by the plant to protect itself from parasites.
The consumption of garlic improves the function of the immune system and it could be very useful to supplement it regularly in your diet if you are particularly predisposed to cool down.
Garlic has antibacterial properties thanks to its high percentage of vitamin C and sulfur. It is considered a natural antibiotic. In addition, if it is added regularly to the diet, it helps fight intestinal parasites.
Garlic crushing causes a chemical reaction: alliin is converted to allicin into allicin. This fabric is responsible for the typical smell of garlic, as well as the strong flavor. Allicin is formed only when garlic cell walls are damaged, for example, during pressing.
For this reason, it is useful to crush the garlic before using it and let it drain for about ten minutes. Therefore, the enzyme alliinase has time to produce the allicin protective substance.
Anyone who then cooks garlic for a few minutes while cooking allows for optimal effectiveness. Because sulfur compounds are sensitive to heat.
