As Medicinal Herbs, What are the Benefits of Garlic for Health?

Medicinal Herbs - Garlic is well known not only as seasoning, but also believed efficacious for health. Various traditional herbs from ancient Egypt, India, to China, involving garlic as one of its main ingredients.

A number of studies have linked the consumption of a lot of garlic with a drop in blood pressure, cholesterol levels, and improve blood circulation and keep the risk of heart disease in relation as a Medicinal Herbs.

However, the benefits of garlic for health has not been proven to be 100 percent, so it still needed further research. However, some studies have found possible benefits such as the following.

Good for Heart and Guts

From experiments on rats, found that natural compounds from garlic oil may help protect the heart from damage after a heart attack. Diallyl trisulfida, the name of the substance, believed to be used as a treatment for heart failure.

The same compound is also potentially able to fight the bacteria that cause infection in the intestine. This makes garlic potentially be used as an antibiotic to reduce diseases caused by bacteria in the food or in the environment.

Preventing Cancer

One study found that eating raw garlic twice a week could potentially prevent lung cancer. Garlic consumption is also expected to reduce the risk of prostate cancer. This is one of the benefits of garlic as a medicinal herbs.

Additionally, organo-sulfur compounds in garlic are known to eradicate the cancer cells of the brain. Research reveals that garlic can be a natural remedy that works to inhibit cancer in the brain. However, it is still necessary as a more thorough experimental medical procedure.

Lowers Blood Pressure and Cholesterol

Garlic extract allegedly capable of lowering blood pressure in hypertensive patients. Some findings of the study revealed that garlic can dilate blood vessels and relax smooth muscle.

Garlic is also alleged to afford slightly lowers cholesterol in the body, but it does not mean that garlic can be hypertension and cholesterol medications were effective because they require more extensive research.

Preventing Colds

Garlic is allegedly able to stimulate the immune system to fight the virus. Therefore, garlic may reduce the risk of colds. However, it is still a form of early findings. Thus, further research is still needed to determine whether garlic can be a supplement to prevent and treat colds.

If you intend to use garlic supplements for health purposes, you should ask your doctor first, especially if you have certain medical conditions. In addition, the properties of garlic can be maximized if consumed raw because cooking too ripe can destroy important ingredient.

So make use of garlic as a Medicinal Herbs for your illness.

Efficacy of Garlic

Bulbs of garlic (Allium sativum L.) efficacious as a herbs high blood pressure, relieve headaches, reduce cholesterol, and ulcer medications. Besides it is also used as ekspektoransia (on chronic bronchitis), karminativa (on the state of dyspepsia and meteorismus).
Knowledge of the benefits of garlic in treatment has been around since the year 1550 BC, when Egyptians used garlic to treat various diseases.

Efficacy of Garlic

Garlic herbs for the treatment of:
Hypertension: peeled, washed 2-3 cloves garlic, chew, and then swallow while drinking warm water. Do it 3 times a day.


Headache: mash the garlic bulb, place it on the forehead.


Flu: peeled garlic, onion, ginger with the same dose, wash, and brewed. Lid for 15 minutes. Set aside ginger, red and under eat garlic and drink the water.


Bronchitis: peel and wash 30 grams of garlic, then mash. Mix with sugar cube and a glass of boiled water. Let stand for 5-6 hours. Drink a tablespoon full every day for several days.


Dysentery: peeled, washed 2 cloves of garlic, then boiled with a glass of water. Drink before eating. Do 3 times daily for 2-3 days.


Ulcers: peel, wash, mash 2-3 cloves of garlic. Toss with 1 tablespoon of coconut until evenly distributed. Spread on the swelling.

Sulfur Compounds in Garlic

Garlic (Allium sativum L.) is annual herbs. Trunk: small (corpus), 0.5 to 1 cm. Leaves: up lines, compact, flat, width 0.4 to 1.2 cm, base of midrib forming tubers, broad oval, the son of bulbs, angular, covered by white membranes, upper midrib forming pseudo-stem. The flowers: a simple arrangement of multiple umbrella, children appear in any of tubers, 1-3 leaf protectors, such as membranes. Tent interest: six leaves, the shape of elongated, tapered, white-white-green-purple. Allium sativum L. bulbs a bulb-shaped compound is almost circular, diameter 4-6 cm consisted of 80-20 whole cloves covered with 3-5 thin membrane like a little white-colored paper, each clove enveloped by two membranes similar paper, the outer lining of the colour white and a little bit loose, membranes in pink and attached to the solid part of but easy to peel cloves; cloves rounded section forms the back, next to the field of flat or slightly angled. 

Sulfur Compounds in Garlic

Chemical constituents of garlic that have biological activity and are useful in the treatment of organosulfur compounds. The content of organosulfur compounds include: 


Compound S-ak (en)-yl-L-Cysteine sulfoxide (ACSOs), for example, alliin and γ-glutamilsistein, the most numerous compounds in garlic. Alliin responsible for the odor and flavour of garlic, sulfur-containing amino acids, and is used as the precursor of allicin. Alliin sulfoxide and other compounds, except sikloalliin, soon turned into thiosulfinat compounds, like allicin, with the help of the enzyme alliinase when garlic is chopped fresh, chopped, or chewed directly. Alliin have potential as antibacterial. 


Volatile sulfur compounds such as allicin. Allicin is a compound that is less stable, the influence of hot water, air oxygen and alkaline environment, easily decomposed into other sulfur compounds like sulfide dialil. 
Sulfur compounds that are soluble in fat. 


Soluble sulfur compounds are non volatile as the S-allil cysteine (SAC), formed from the enzymatic reaction γ-glutamilsisteine when garlic is extracted with water. SAC is widely available in a variety of garlic preparations, are compounds that have biological activity, so the presence of SAC in garlic preparations are often used as a standard that garlic preparations are suitable for consumption or not.