Beyond the smell, Onion and garlic

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Syrians are one of the most infected people with global famous diseases such as high blood pressure, diabetes, cholesterol, etc. Such diseases are too expensive to treat and few can afford paying the high prices of their medicines. So, if you are one of those sick people this article will help you to find one of the most magnificent medicines the will never coast you more than 100 SP per week.

 

 

The onion and garlic plants are related to each other and originated in Asia. A variety of types exist of each of these vegetable, including small garlic and elephant garlic, red onions and yellow onions. Garlic and onions contribute flavor and texture to culinary dishes and medicinal compounds to herbal remedies. Ancient cultures utilized these vegetables for their benefits as we do today.

 

 

Active Components

 

The primary active compound in garlic is allicin, which gives the bulb its characteristic odor along with many of its healing benefits. Before garlic is crushed, it contains the odorless sulfur-containing chemical alliin, which converts to allicin upon crushing. Onions activate sulfur-containing compounds, mainly thiosulfinates including allicin, when they are processed, such as being minced or crushed via the enzyme alliinase. Onions also contain the flavonoid quercertin, which is found in a higher concentration in onions than any other fruit or vegetable.

 

 

Mechanism of Action

 

Allicin and other antioxidant compounds in garlic boost health by helping to neutralize free radicals. Free radicals damage your cells and are believed to contribute to numerous health conditions including heart disease and cancer, as well as the aging process, according to University of Maryland Medical Center. Antioxidants might prevent or reduce some of the damage by free radicals that is caused over time. Onions also boost health by helping to neutralize free radicals and contain flavonoids like quercertin that provide strong antioxidant action. Depending on the variety, onions also can contain the flavonoids kaempferol, found in leeks, and anthocyanins, found in red onions.

 

 

Garlic Research

 

Clinical research on garlic is promising in three main areas, according to University of Maryland Medical Center. The first is decreasing the progression of cardiovascular disease by helping reduce blood pressure and cholesterol. Garlic also strengthens the immune system, which might help your body fight off disease and protect against cancer. Garlic also might help prevent the onset of the common cold. Garlic also is being studied for properties that might help protect against parasites like roundworm; antiviral, antifungal and antibacterial uses; and combating fatigue.

 

 

Onion Research

 

The top uses for onions supported by clinical data are preventing appetite loss and age-related changes in your blood vessels, such as with potential cholesterol-lowering effects, according to the World Health Organization. Clinical studies also demonstrate possible antihyperglycaemic effects, which might help you manage diabetes, but more research is needed, according to WHO. Onion also has been studied for use as a diuretic, treating bacterial infections like dysentery, treating ulcers, as an asthma aid, and promoting healing of wounds.

 

 

Cancer Prevention

 

The sulfur compounds found in onions and garlic protect cells from developing cancer, according to a 2004 study by researchers from the University of Naples. The study found the compounds may be particularly effective for preventing prostate cancer. Researchers said the results warranted further research, particularly because garlic and onions are frequently consumed vegetables that cause no side effects.

 

 

Immune System Support

 

The active compounds in garlic, onions and ginger enhance immune function, according to herbalist Susan Mead. She recommends adding them to culinary dishes daily to improve overall health. Fresh herbs contain more of the active compounds, and all three consumed together is more beneficial than consuming them individually, according to Mead.

 

 

Relieves Gastritis

 

Garlic and onion destroy a bacteria called Helicobacter pylori, which causes gastritis, an inflammation of the stomach lining that causes stomach pain, indigestion, loss of appetite, nausea and vomiting. The active compounds responsible for the health benefit are flavonoids, a type of antioxidant, according to the University of Maryland Medical Center.

 

 

Improves Cardiovascular Health

 

Garlic and onions inhibit platelet aggregation, improving blood flow and overall cardiovascular health, according to a 1999 study by researchers from the Faculty of Science in Kuwait. The study found that while both vegetables decrease blood clotting, only garlic’s effectiveness increases as higher levels of the herb are administered. Garlic reduces platelet aggregation by as much as 50 percent. Both vegetables produced more significant results in the raw form.

 

So go have some onion and garlic, eat them fast and forget about the smell, because you will wish you have borne the smell all day instead  of the bearing  the pain of falling sick.

 

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Syrians are one of the most infected people with global famous diseases such as high blood pressure, diabetes, cholesterol, etc. Such diseases are too expensive to treat and few can afford paying the high prices of their medicines. So, if you are one of those sick people this article will help you to find one of the most magnificent medicines the will never coast you more than 100 SP per week.

Baladna

The onion and garlic plants are related to each other and originated in Asia. A variety of types exist of each of these vegetable, including small garlic and elephant garlic, red onions and yellow onions. Garlic and onions contribute flavor and texture to culinary dishes and medicinal compounds to herbal remedies. Ancient cultures utilized these vegetables for their benefits as we do today.

Active Components

The primary active compound in garlic is allicin, which gives the bulb its characteristic odor along with many of its healing benefits. Before garlic is crushed, it contains the odorless sulfur-containing chemical alliin, which converts to allicin upon crushing. Onions activate sulfur-containing compounds, mainly thiosulfinates including allicin, when they are processed, such as being minced or crushed via the enzyme alliinase. Onions also contain the flavonoid quercertin, which is found in a higher concentration in onions than any other fruit or vegetable.

Mechanism of Action

Allicin and other antioxidant compounds in garlic boost health by helping to neutralize free radicals. Free radicals damage your cells and are believed to contribute to numerous health conditions including heart disease and cancer, as well as the aging process, according to University of Maryland Medical Center. Antioxidants might prevent or reduce some of the damage by free radicals that is caused over time. Onions also boost health by helping to neutralize free radicals and contain flavonoids like quercertin that provide strong antioxidant action. Depending on the variety, onions also can contain the flavonoids kaempferol, found in leeks, and anthocyanins, found in red onions.

Garlic Research

Clinical research on garlic is promising in three main areas, according to University of Maryland Medical Center. The first is decreasing the progression of cardiovascular disease by helping reduce blood pressure and cholesterol. Garlic also strengthens the immune system, which might help your body fight off disease and protect against cancer. Garlic also might help prevent the onset of the common cold. Garlic also is being studied for properties that might help protect against parasites like roundworm; antiviral, antifungal and antibacterial uses; and combating fatigue.

Onion Research

The top uses for onions supported by clinical data are preventing appetite loss and age-related changes in your blood vessels, such as with potential cholesterol-lowering effects, according to the World Health Organization. Clinical studies also demonstrate possible antihyperglycaemic effects, which might help you manage diabetes, but more research is needed, according to WHO. Onion also has been studied for use as a diuretic, treating bacterial infections like dysentery, treating ulcers, as an asthma aid, and promoting healing of wounds.

Cancer Prevention

The sulfur compounds found in onions and garlic protect cells from developing cancer, according to a 2004 study by researchers from the University of Naples. The study found the compounds may be particularly effective for preventing prostate cancer. Researchers said the results warranted further research, particularly because garlic and onions are frequently consumed vegetables that cause no side effects.

Immune System Support

The active compounds in garlic, onions and ginger enhance immune function, according to herbalist Susan Mead. She recommends adding them to culinary dishes daily to improve overall health. Fresh herbs contain more of the active compounds, and all three consumed together is more beneficial than consuming them individually, according to Mead.

Relieves Gastritis

Garlic and onion destroy a bacteria called Helicobacter pylori, which causes gastritis, an inflammation of the stomach lining that causes stomach pain, indigestion, loss of appetite, nausea and vomiting. The active compounds responsible for the health benefit are flavonoids, a type of antioxidant, according to the University of Maryland Medical Center.

Improves Cardiovascular Health

Garlic and onions inhibit platelet aggregation, improving blood flow and overall cardiovascular health, according to a 1999 study by researchers from the Faculty of Science in Kuwait. The study found that while both vegetables decrease blood clotting, only garlic’s effectiveness increases as higher levels of the herb are administered. Garlic reduces platelet aggregation by as much as 50 percent. Both vegetables produced more significant results in the raw form.

So go have some onion and garlic, eat them fast and forget about the smell, because you will wish you have borne the smell all day instead  of the bearing  the pain of falling sick.

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One thought on “Beyond the smell, Onion and garlic

  1. Onion is also useful to clean your body of toxins being one of best diuretic vegetables. Garlic is able to decrease the level of bad cholesterol in blood. If you ate any of them combined with bread and you do not combine them with meat, you will see they will be perfectly digest and absorbed and, moreover, the smell will vanish sooner.

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