Benefits of Garlic
01-03-2020
12:12
Quoted from Mr. Kemal Milar.
Bomb Effect on Tumors from Allicin Found in Garlic
Biochemistry experts at the Weizmann Institute in Israel enabled the allicin substance to directly affect the cancer tumor with the method they developed.
In the first phase of the experiment on mice, the alliinase enzyme was delivered directly to the tumor with the help of molecules that fit only the receptors in the tumor. In the second stage, scientists injected the alliin substance, thus ensuring that this substance reacted with the alliinase enzyme only in the tumor cells and formed the allicin substance. As a result of the experiment, it was seen that it killed tumors in mice (the toxic chemical allicin is produced which penetrates and kills the tumor cells).
Scientists stated that they conducted the experiment on mice with stomach cancer and noted that this technique could be effective in all types of cancer.
What is Allicin?
We can say that allicin is garlic's defense mechanism against harmful attacks. After the outer shells of garlic plant grains are peeled off and they are exposed to any physical damage such as crushing, breaking or chopping with a knife, it produces Allicin through an enzymatic reaction. Allicin, the main active ingredient of garlic, is converted first into Allinase and then into allicin by various reactions and contact with oxygen. Allicin enzyme has a short lifespan. After the garlic is thoroughly crushed, it is released in approximately 4-10 minutes and turns into allinase again in 40 to 60 minutes.
This condition was first discovered by doctor and chemist Cevatillo in 1944. In today's conditions, pure versions of various photochemicals such as allicin can be produced and stored as liquid or solid. But unfortunately, in our country, there are still many companies that market garlic oil or granules as Allicin, and I think we can say that all of them are like this. Hopefully one day they will prove us wrong on this issue and we will let you know. Until then, we can say that crushing garlic, mixing it with yoghurt and eating it is the best way to get allicin.
Remember, allicin is the main reason for the intense garlic smell in garlic.
Proven health benefits of allicin in pharmacological and clinical studies
Allicin and the sulfur component it contains have antique oxidant properties. It has been shown throughout history to be potentially beneficial to human health. Allicin is lipid lowering; It has antiplatelet and procirculatory effects.
It also has anti-bacterial and anti-cancer effects. Additionally, garlic extract has liver-protective and nervous system-protective properties.
++
Chemical composition:
Garlic tuber consumed as food contains sugars such as sucrose and glucose; vitamins A, B, C, and E; Alliin, allicin, and ajoene were stored from essential oils. 100 g of garlic, 136 kcal energy, 6.1 g protein, 0.1 g fat, 38 mg calcium, 134 mg phosphorus, 1.4 mg iron, 0.2 mg B1, 0.08 mg B2, 0.6 mg It was found to contain niacin and 14 mg vitamin C. Various sulfur compounds such as alliin, allicin, thiosulfinates, gamma-glutamylcysteine peptides found in garlic are important for human metabolism. The smell of garlic is given by the sulfurous volatile fatty acids mentioned above. Some sulfur compounds are synthesized as a result of processes such as crushing, cutting and chopping applied during the preparation of garlic for use. The alliin molecule naturally synthesized in garlic is converted into allicin by the allicinase enzyme found in the vacuoles within the cell (as a result of crushing the garlic). Allicin is one of the chemical molecules that play a role in the biological benefits of garlic. In this respect, while alliin is one of the natural chemical components of garlic, allicin is the chemical compound produced as a result of mechanical crushing of garlic.
Antimicrobial feature:
Research has revealed that the chemical compounds in garlic have antimicrobial effects against various microorganisms. For example, allicin, one of the essential oils, and allicin, which is formed as a result of its breakdown by enzymatic reaction, are equipped with lethal properties to microorganisms. This substance is responsible for preventing the proliferation of many bacteria and fungi. Another essential oil, ajoene, is also equipped with fungicidal or anti-fungal effects. These sulfur-containing substances are also given anti-tumor properties.
Garlic and blood oils:
High blood cholesterol and triglyceride levels are one of the important risk factors for diseases related to vascular occlusion. It is known that vascular occlusions cause pain and cramps in many people while walking or running. Research shows that garlic plays a role in lowering the amount of cholesterol and triglycerides in the blood. It has been reported that garlic consumed in certain amounts regularly increases the level of HDL, known as beneficial cholesterol, and decreases serum LDL cholesterol and triglyceride levels. HDL cholesterol is the cargo molecule that helps transport cholesterol in the body to the liver and plays a role in reducing the risk of cardiovascular diseases. Free radicals in the blood oxidize LDL, known as harmful cholesterol, causing LDL to stick to the inner surface of the vessels. This eventually leads to arteriosclerosis and narrowing. Compounds such as allicin, diallyldisulfide and diallyltrisulfide found in the chemical composition of garlic, antioxidant enzymes glutathione-peroxidase and glutathione-disulfidreductase. cause the activation of enzymes. As a result, free radicals in the blood are rendered harmless. Garlic, which contains compounds that stimulate antioxidant enzyme systems in our body, is one of the important natural medicines in nature's pharmacy that helps protect us from cardiovascular diseases. It is estimated that some chemicals stored in garlic prevent the formation of fibrin, which is involved in the adhesion of blood clots to the vessel wall and blood clotting. It is also estimated that garlic is involved in the chemical reactions responsible for the breakdown of cholesterol in the liver and plays a role in reducing cholesterol synthesis in the liver.
Approximately 2,500 research and treatment trials on garlic have been conducted by important university clinics around the world in the last 20 years. For example, in 32 different studies, the amount of allicin was given to subjects as 1-2 standard garlic powder tablets per day for 16 weeks; The effect of garlic on lowering cholesterol and triglycerides has been investigated. At the end of the study, a decrease of 6-21% in the cholesterol level of the subjects and a decrease of 11-24% in the triglyceride levels was recorded. Obtaining similar results in many studies has strengthened the opinion that garlic increases the HDL level in the blood and decreases the LDL level.
Garlic, cancer and the immune system: There are thousands of evidence that the immune system plays an important role in the formation and treatment of cancer. The immune system is a defense system placed in our body and operated without our awareness, against microorganisms or any factor that may harm the body. Although many cells play a role in the immune system, phagocytes and lymphocytes are the most important. Phagocytes attack anything they see as foreign, not part of the body. Neutrophils, which are called the soldiers of phagocytes, move very quickly in the blood and when they see the enemy, they extend their arms like amoeba and surround it and secrete digestive enzymes that work like chemical weapons. If the immune system is weakened for any reason, problems begin to occur in detecting and destroying cancer cells. As a result, cancer cells increase rapidly. That's why many researchers see cancer as a disease caused by the weakening of the immune system.
Garlic; It is equipped with compounds that are responsible for protecting our body from all foreign attacks, including cancer, and support the strengthening of the immune system. Recent studies reveal that garlic extract plays a role in suppressing the development of cancer. For example, garlic extract has been shown to inhibit (stop) the development of sarcoma (soft tissue tumor) cells and sarcoma cell metastasis in mice, depending on the dose. It has been revealed that ajoene found in garlic stimulates and accelerates the death of cancerous cells in patients with leukemia (blood cancer). There are studies showing that garlic suppresses the production of cytokines in white blood cells and can be used therapeutically in inflammatory bone diseases. Since garlic is a fibrous product, it plays a role in reducing the formation of N-nitroso compounds such as nitrosamines that trigger cancer. There is research showing that garlic has preventive effects on esophagus, bladder, stomach and intestine cancer. One study found that eating more garlic reduced the risk of developing bowel cancer by 35%. The country where garlic is consumed the most in the world is Bulgaria. The number of deaths from cancer and atherosclerosis in this country is 6-7 times higher than in Europe; It is 10 times lower than in the USA. The Swedish government has been trying to make school children eat garlic for years because it has protective properties against polio.
Garlic's stimulating properties of antioxidant enzymes and its compounds that inhibit the activation of caspase-3 enzymes that destroy nerve cells may play a role in preventing the death of nerve cells. As a matter of fact, garlic has yielded positive results in nervous system diseases such as Alzheimer's, where significant neuron loss occurs.
How to use:
Garlic can be used fresh or dried, or as odorless garlic tablets. Scientists agree that the best way to benefit from garlic is to chew it. Most people hesitate to consume garlic because of its smell. In the West, scientists developed garlic tablets with reduced odor and offered garlic for consumption as a medicine, and Western people accepted this. The production of odorless garlic tablets was achieved by masking the sulfur compounds that give the smell with chlorophyll. Those who are afraid of the unpleasant smell of garlic are advised to take garlic in tablet form. The tablets, which eliminate the need to eat garlic every day, do not cause odor to the mouth and breath because they dissolve in the intestines. In terms of complementary medicine, Germans put garlic tablets at the top of their list of recommendations to protect heart health. 25 mg odorless garlic tablets are equivalent to one clove of garlic. In terms of preventive medicine, it is recommended to take two tablets, unchewed, with water, once or twice a day with meals.
If you peel three or four cloves of dried garlic, chop them finely and take them with a glass of water, their benefits are greater than taking the tablets. Because consuming garlic in this way helps destroy harmful bacteria and fungi in the intestines. If garlic is eaten by chewing, its role in reducing the risk of cancer becomes more evident, as the effect of the active substances in it is at the highest level. Since allicin in cooked garlic is degraded, the antibiotic properties of garlic are lost. After learning about the beneficial properties of garlic, if you consume it excessively, you may be exposed to some side effects. For example, consuming too much raw garlic can cause intestinal gas during digestion and damage the normal flora in the intestinal mucosa. When garlic is added to cooked food, the compounds that give the unpleasant odor disappear with the steam of the food.
http://arsiv.ntvmsnbc.com/ news/252918.asp
What is Garlic and Allicin? How are they used? What are they useful for?
http://www.devazen.biz/ 2013/09/ what-is-garlic-and-allicin? sl-kullnlr.html
Garlic Smart-bomb For Targeted Cancer Therapy
http:// www.thenakedscientists.com/ HTML/news/news/501/
Garlic could provide cancer drug
chemical reaction
Israeli researchers decided to try to recreate this toxic reaction at the site of a tumor.To target the treatment, they used an antibody which had been programmed to recognize distinctive receptors on the tumor cells' surface. The antibody is chemically bound to alliinase and injected into the bloodstream where it seeks out cancer cells.
Alliin is then also injected. When it encounters the alliinase, the resulting reaction turns the alliin molecules into allicin, which penetrates and kills the tumor cells. Healthy cells nearby are left intact because they have not attracted the antibodies.
The researchers from the Weizmann Institute in Rehovet successfully used the technique to block the growth of stomach tumors in mice. They say the method could work for most types of cancer, as long as a specific antibody can be designed to recognize receptors unique to the cancer cells. The technique could prove invaluable for preventing metastasis following surgery.
http://news.bbc.co.uk/2/ hi/health/3356737.stm
Israeli scientists use garlic based smart bomb to destroy tumors in mice
http://www.israel21c.org/ health/ israeli-scientists-use-garl ic-based-smart-bomb-to-des troy-tumors-in-mice/
British 'smart bomb' to target cancer
http://www.express.co.uk/ news/uk/329825/ british-smart-bomb-to-targe t-cancer
'Smart Bomb' Delivery Destroys Tumors In Mice
http:// www.sciencedaily.com/ releases/2003/12/ 031230015058.htm
Biochemistry experts at the Weizmann Institute in Israel enabled the allicin substance to directly affect the cancer tumor with the method they developed.
In the first phase of the experiment on mice, the alliinase enzyme was delivered directly to the tumor with the help of molecules that fit only the receptors in the tumor. In the second stage, scientists injected the alliin substance, thus ensuring that this substance reacted with the alliinase enzyme only in the tumor cells and formed the allicin substance. As a result of the experiment, it was seen that it killed tumors in mice (the toxic chemical allicin is produced which penetrates and kills the tumor cells).
Scientists stated that they conducted the experiment on mice with stomach cancer and noted that this technique could be effective in all types of cancer.
What is Allicin?
We can say that allicin is garlic's defense mechanism against harmful attacks. After the outer shells of garlic plant grains are peeled off and they are exposed to any physical damage such as crushing, breaking or chopping with a knife, it produces Allicin through an enzymatic reaction. Allicin, the main active ingredient of garlic, is converted first into Allinase and then into allicin by various reactions and contact with oxygen. Allicin enzyme has a short lifespan. After the garlic is thoroughly crushed, it is released in approximately 4-10 minutes and turns into allinase again in 40 to 60 minutes.
This condition was first discovered by doctor and chemist Cevatillo in 1944. In today's conditions, pure versions of various photochemicals such as allicin can be produced and stored as liquid or solid. But unfortunately, in our country, there are still many companies that market garlic oil or granules as Allicin, and I think we can say that all of them are like this. Hopefully one day they will prove us wrong on this issue and we will let you know. Until then, we can say that crushing garlic, mixing it with yoghurt and eating it is the best way to get allicin.
Remember, allicin is the main reason for the intense garlic smell in garlic.
Proven health benefits of allicin in pharmacological and clinical studies
Allicin and the sulfur component it contains have antique oxidant properties. It has been shown throughout history to be potentially beneficial to human health. Allicin is lipid lowering; It has antiplatelet and procirculatory effects.
It also has anti-bacterial and anti-cancer effects. Additionally, garlic extract has liver-protective and nervous system-protective properties.
++
Chemical composition:
Garlic tuber consumed as food contains sugars such as sucrose and glucose; vitamins A, B, C, and E; Alliin, allicin, and ajoene were stored from essential oils. 100 g of garlic, 136 kcal energy, 6.1 g protein, 0.1 g fat, 38 mg calcium, 134 mg phosphorus, 1.4 mg iron, 0.2 mg B1, 0.08 mg B2, 0.6 mg It was found to contain niacin and 14 mg vitamin C. Various sulfur compounds such as alliin, allicin, thiosulfinates, gamma-glutamylcysteine peptides found in garlic are important for human metabolism. The smell of garlic is given by the sulfurous volatile fatty acids mentioned above. Some sulfur compounds are synthesized as a result of processes such as crushing, cutting and chopping applied during the preparation of garlic for use. The alliin molecule naturally synthesized in garlic is converted into allicin by the allicinase enzyme found in the vacuoles within the cell (as a result of crushing the garlic). Allicin is one of the chemical molecules that play a role in the biological benefits of garlic. In this respect, while alliin is one of the natural chemical components of garlic, allicin is the chemical compound produced as a result of mechanical crushing of garlic.
Antimicrobial feature:
Research has revealed that the chemical compounds in garlic have antimicrobial effects against various microorganisms. For example, allicin, one of the essential oils, and allicin, which is formed as a result of its breakdown by enzymatic reaction, are equipped with lethal properties to microorganisms. This substance is responsible for preventing the proliferation of many bacteria and fungi. Another essential oil, ajoene, is also equipped with fungicidal or anti-fungal effects. These sulfur-containing substances are also given anti-tumor properties.
Garlic and blood oils:
High blood cholesterol and triglyceride levels are one of the important risk factors for diseases related to vascular occlusion. It is known that vascular occlusions cause pain and cramps in many people while walking or running. Research shows that garlic plays a role in lowering the amount of cholesterol and triglycerides in the blood. It has been reported that garlic consumed in certain amounts regularly increases the level of HDL, known as beneficial cholesterol, and decreases serum LDL cholesterol and triglyceride levels. HDL cholesterol is the cargo molecule that helps transport cholesterol in the body to the liver and plays a role in reducing the risk of cardiovascular diseases. Free radicals in the blood oxidize LDL, known as harmful cholesterol, causing LDL to stick to the inner surface of the vessels. This eventually leads to arteriosclerosis and narrowing. Compounds such as allicin, diallyldisulfide and diallyltrisulfide found in the chemical composition of garlic, antioxidant enzymes glutathione-peroxidase and glutathione-disulfidreductase. cause the activation of enzymes. As a result, free radicals in the blood are rendered harmless. Garlic, which contains compounds that stimulate antioxidant enzyme systems in our body, is one of the important natural medicines in nature's pharmacy that helps protect us from cardiovascular diseases. It is estimated that some chemicals stored in garlic prevent the formation of fibrin, which is involved in the adhesion of blood clots to the vessel wall and blood clotting. It is also estimated that garlic is involved in the chemical reactions responsible for the breakdown of cholesterol in the liver and plays a role in reducing cholesterol synthesis in the liver.
Approximately 2,500 research and treatment trials on garlic have been conducted by important university clinics around the world in the last 20 years. For example, in 32 different studies, the amount of allicin was given to subjects as 1-2 standard garlic powder tablets per day for 16 weeks; The effect of garlic on lowering cholesterol and triglycerides has been investigated. At the end of the study, a decrease of 6-21% in the cholesterol level of the subjects and a decrease of 11-24% in the triglyceride levels was recorded. Obtaining similar results in many studies has strengthened the opinion that garlic increases the HDL level in the blood and decreases the LDL level.
Garlic, cancer and the immune system: There are thousands of evidence that the immune system plays an important role in the formation and treatment of cancer. The immune system is a defense system placed in our body and operated without our awareness, against microorganisms or any factor that may harm the body. Although many cells play a role in the immune system, phagocytes and lymphocytes are the most important. Phagocytes attack anything they see as foreign, not part of the body. Neutrophils, which are called the soldiers of phagocytes, move very quickly in the blood and when they see the enemy, they extend their arms like amoeba and surround it and secrete digestive enzymes that work like chemical weapons. If the immune system is weakened for any reason, problems begin to occur in detecting and destroying cancer cells. As a result, cancer cells increase rapidly. That's why many researchers see cancer as a disease caused by the weakening of the immune system.
Garlic; It is equipped with compounds that are responsible for protecting our body from all foreign attacks, including cancer, and support the strengthening of the immune system. Recent studies reveal that garlic extract plays a role in suppressing the development of cancer. For example, garlic extract has been shown to inhibit (stop) the development of sarcoma (soft tissue tumor) cells and sarcoma cell metastasis in mice, depending on the dose. It has been revealed that ajoene found in garlic stimulates and accelerates the death of cancerous cells in patients with leukemia (blood cancer). There are studies showing that garlic suppresses the production of cytokines in white blood cells and can be used therapeutically in inflammatory bone diseases. Since garlic is a fibrous product, it plays a role in reducing the formation of N-nitroso compounds such as nitrosamines that trigger cancer. There is research showing that garlic has preventive effects on esophagus, bladder, stomach and intestine cancer. One study found that eating more garlic reduced the risk of developing bowel cancer by 35%. The country where garlic is consumed the most in the world is Bulgaria. The number of deaths from cancer and atherosclerosis in this country is 6-7 times higher than in Europe; It is 10 times lower than in the USA. The Swedish government has been trying to make school children eat garlic for years because it has protective properties against polio.
Garlic's stimulating properties of antioxidant enzymes and its compounds that inhibit the activation of caspase-3 enzymes that destroy nerve cells may play a role in preventing the death of nerve cells. As a matter of fact, garlic has yielded positive results in nervous system diseases such as Alzheimer's, where significant neuron loss occurs.
How to use:
Garlic can be used fresh or dried, or as odorless garlic tablets. Scientists agree that the best way to benefit from garlic is to chew it. Most people hesitate to consume garlic because of its smell. In the West, scientists developed garlic tablets with reduced odor and offered garlic for consumption as a medicine, and Western people accepted this. The production of odorless garlic tablets was achieved by masking the sulfur compounds that give the smell with chlorophyll. Those who are afraid of the unpleasant smell of garlic are advised to take garlic in tablet form. The tablets, which eliminate the need to eat garlic every day, do not cause odor to the mouth and breath because they dissolve in the intestines. In terms of complementary medicine, Germans put garlic tablets at the top of their list of recommendations to protect heart health. 25 mg odorless garlic tablets are equivalent to one clove of garlic. In terms of preventive medicine, it is recommended to take two tablets, unchewed, with water, once or twice a day with meals.
If you peel three or four cloves of dried garlic, chop them finely and take them with a glass of water, their benefits are greater than taking the tablets. Because consuming garlic in this way helps destroy harmful bacteria and fungi in the intestines. If garlic is eaten by chewing, its role in reducing the risk of cancer becomes more evident, as the effect of the active substances in it is at the highest level. Since allicin in cooked garlic is degraded, the antibiotic properties of garlic are lost. After learning about the beneficial properties of garlic, if you consume it excessively, you may be exposed to some side effects. For example, consuming too much raw garlic can cause intestinal gas during digestion and damage the normal flora in the intestinal mucosa. When garlic is added to cooked food, the compounds that give the unpleasant odor disappear with the steam of the food.
http://arsiv.ntvmsnbc.com/ news/252918.asp
What is Garlic and Allicin? How are they used? What are they useful for?
http://www.devazen.biz/ 2013/09/ what-is-garlic-and-allicin? sl-kullnlr.html
Garlic Smart-bomb For Targeted Cancer Therapy
http:// www.thenakedscientists.com/ HTML/news/news/501/
Garlic could provide cancer drug
chemical reaction
Israeli researchers decided to try to recreate this toxic reaction at the site of a tumor.To target the treatment, they used an antibody which had been programmed to recognize distinctive receptors on the tumor cells' surface. The antibody is chemically bound to alliinase and injected into the bloodstream where it seeks out cancer cells.
Alliin is then also injected. When it encounters the alliinase, the resulting reaction turns the alliin molecules into allicin, which penetrates and kills the tumor cells. Healthy cells nearby are left intact because they have not attracted the antibodies.
The researchers from the Weizmann Institute in Rehovet successfully used the technique to block the growth of stomach tumors in mice. They say the method could work for most types of cancer, as long as a specific antibody can be designed to recognize receptors unique to the cancer cells. The technique could prove invaluable for preventing metastasis following surgery.
http://news.bbc.co.uk/2/ hi/health/3356737.stm
Israeli scientists use garlic based smart bomb to destroy tumors in mice
http://www.israel21c.org/ health/ israeli-scientists-use-garl ic-based-smart-bomb-to-des troy-tumors-in-mice/
British 'smart bomb' to target cancer
http://www.express.co.uk/ news/uk/329825/ british-smart-bomb-to-targe t-cancer
'Smart Bomb' Delivery Destroys Tumors In Mice
http:// www.sciencedaily.com/ releases/2003/12/ 031230015058.htm