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HEALTHandFITNESS.com : 4/27/2017
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Garlic's health benefits have been recognized for thousands of years, but recently there has been an increased interest in garlic research. The chemistry of garlic that helps explain how garlic actually brings about these benefits, garlic is beginning to receive wider attention from nutritionists. What suggestions or evidence have we had that garlic has major health benefits?

Epidemiological and medical studies suggest that individuals regularly consuming garlic show a lower incidence of stomach cancer, have longer blood clotting times and show lower blood lipid levels (which indirectly translates into reduced risk of stroke and cardiovascular disease).

Should we eat raw or cooked garlic, or both?
Garlic is generally processed in some way, such as by cooking, or is cut and mixed with salad oil. Some people do eat garlic raw although this is not recommended. Raw garlic can be very irritating and could injure the digestive tract.

Cooking can convert the more fragile sulfur compounds into other sulfur compounds which are also beneficial and at the same time are a bit more robust. Sulfur compounds from fresh garlic can be divided into five categories:

  • The stable, odorless derivatives of the natural, sulfur-rich amino acid known as cysteine, found in unbroken garlic cloves and bulbs. Alliin (pronounced al-lean) is an example of this type of compound.
  • Compounds with a very brief existence called intermediates (the chemical equivalents of shooting stars), formed when we cut, crush, or chop garlic cloves thereby freeing an enzyme (allinase is the name of the garlic enzyme), which acts on the cysteine compounds such as alliin. We know little about the intermediates for they disappear in a fraction of a second after being formed and can never be stored even at low temperatures.
  • The isolable but none-the-less unstable and reactive compounds having a typical fresh garlic aroma and taste, formed by very rapid joining together of intermediates and found both in garlic juice as well as in the air above chopped garlic. Allicin, (pronounced "alice-in") is a well known example of compounds of this type. Actually our recent research has shown that as many as nine "chemical cousins" of allicin are also formed when garlic is cut. These other compounds also have a typical garlic aroma and taste. While allicin and its "cousins" can be prepared in pure form and studied in the research laboratory, they are termed "unstable compounds" meaning that at room temperature they have a very limited shelf life (a few hours) and cannot be stored without using special low temperature refrigerators.
  • More stable products are formed when allicin and its "cousins" stand at room temperature for a few hours or days. A good example of this situation is macerate of garlic, a product formed when garlic is chopped ("macerated") with salad oil or other edible oils. Macerate of garlic is a rich source of "naturally-formed" garlic-derived compounds having the scientific names ajoene, methyl ajoene, and dithiins. These products are stable enough to be stored at room temperature for more than a year, for example when dissolved in an edible oil.
  • Materials prepared by heating garlic in boiling water and condensing (collecting) the steam as it becomes a vapor, a technique known as steam distillation. The product is termed the distilled oil of garlic. The scientific name for the major component of distilled oil of garlic is diallyl disulfide. It has a strong, slightly medicinal, "artificial" smell of garlic. Distilled garlic oil is used as a food flavoring agent.

    In summary, when we cut or crush fresh garlic, we release an enzyme called allinase which rapidly converts odorless alliin to allicin, the latter having the typical odor and taste of fresh garlic. Allicin is unstable and rapidly reverts to ajoene (pronounced ah-hoe-ene) and dithiins (pronounced di-thigh-eins) in the presence of edible oils (e.g. macerates) or to diallyl disulfide on standing or heating in water.

    There seem to be health benefits associated with most of the sulfur-rich components of garlic following its normal use in cooking and consumption.

    What health benefits do ajoenes provide?





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    Ajoenes and dithiins are among the most active compounds formed from fresh garlic. Ajoenes have been shown to: possess antithrombotic (anticlotting) activity in human platelet suspensions; possess antitumor activity; display significant antifungal activity, inhibiting the growth of Aspergillus niger , Candida albicans , Paracoccidioides-Brasiliensis , and Fusarium species; inactivate human gastric lipase, a sulfhydryl enzyme involved in the digestion and adsorption of dietary fats; function as antioxidants by inhibiting the interactions of leukocytes which mediate release of superoxide anion.

    In one study, administration of ajoene to dogs under extracorporeal circulation (as used in open heart surgery) prevents the thrombocytopenia induced by contact of blood with artificial surfaces. In this same study, ajoene showed excellent activity in preventing loss of platelets and in increasing rate of restoration of platelet clotting activity.

    Other advances have also been reported for dithiins as well. For example, A U. S. patent was recently awarded to a scientist at the Los Alamos National Laboratory for the invention of a copolymer involving the same dithiin formed from garlic for an "antithrombogenic and antibiotic composition for use as a coating for artificial prostheses and implants which remain in contact with blood". Thus, basic research on garlic chemistry has led to the development of a new type of plastic in which a stable garlic-derived anticlotting and antibiotic agent provides unique properties of potential use in heart valves, artificial blood vessels and other implant devices.

    We get the most beneficial compounds from cooked garlic or garlic prepared with edible oils and not directly from raw garlic -- what about garlic supplements?

    There are quite a variety of different garlic products on the market. There is certainly a need for independent testing and evaluation of these different products and careful examination of their claims. Some products talk about allicin content, allicin potential or allicin yield. Since there is no way to stabilize allicin itself, any claims concerning actual allicin content in a product cannot be correct. Intact garlic cloves themselves do not contain allicin either, although upon cutting or crushing under ordinary circumstances allicin is formed.

    Health Benefits and Uses
    Garlic health benefits and medicinal properties have long been known. Garlic has long been considered a herbal "wonder drug", with a reputation for preventing everything from the common cold and flu to the Plague! It has been used extensively in herbal medicine (phytotherapy, sometimes spelt phitotherapy). Raw garlic is used by some to treat the symptoms of acne and there is some evidence that it can assist in managing high cholesterol levels. It can even be effective as a natural mosquito repellent. In general, a stronger tasting clove of garlic has more sulphur content and hence more medicinal value. Some people have suggested that organically grown garlic tends towards a higher sulphur level and hence greater benefit to health.

    . Some people prefer to take garlic supplements. These pills and capsules have the advantage of avoiding garlic breath. Modern science has shown that garlic is a powerful antibiotic, albeit broad-spectrum rather than targeted. The body does not appear to build up resistance to the garlic, so its positive health benefits continue over time.

    Healthy Antioxidant
    Studies have shown that garlic - especially aged garlic - can have a powerful antioxidant effect. Antioxidants help to protect the body against damaging "free radicals".

    Side-Effects
    Raw garlic is very strong, so eating too much could produce problems, for example irritation of or even damage to the digestive tract. There are a few people who are allergic to garlic. Symptoms of garlic allergy include skin rash, temperature and headaches. Also, garlic could potentially disrupt anti-coagulants, so it's best avoided before surgery. As with any medicine, always check with your doctor first and tell your doctor if you are using it.

    Deoderized Garlic gel capsules

    Strongly linked to possibly prevent cancer and prevent heart disease, garlic may even ward off heart attacks and strokes more effectively than aspirin! Now get all the antioxidant, anti-aging benefits of garlic, without the unpleasant odor. Dynamic Fitnessí deodorized garlicl gel capsules work as a natural antibiotic / anti-fungal, protecting your body against infection and detoxifying your blood. Improve your overall health with deoderized garlic gel capsules for the prevention of cancer and heart disease!

    Deoderized Garlic
    Deoderized Garlic :



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    Deoderized Garlic :
  • Helps to PREVENT CANCER

  • Helps to prevent CARDIOVASCULAR DISEASES

  • Ideal for Overall Improved Health

  • DETOXIFY THE BLOOD

  • ALL NATURAL SUPPLEMENT

    BENEFITS OF USE:

    Garlic has been used for thousands of years as a health building food and as a way of warding off disease. Much study and research is discovering that garlic is truly a terrific health food.


    Garlic contains more than 200 different compounds and has biological activities that can favorably influence the course of many diseases. Garlic is the food most strongly linked to the prevention of cancer and cardiovascular disease.



    RESEARCH & STUDIES:

  • FDA Study
    1) a natural antibiotic and antifungal which protects against infection and detoxifies the blood, thereby helping combat colds, sore throats, allergies, yeast infections. arthritis, canker sores.
    2) garlic has been shown to lower blood pressure and LDL cholesterol levels while leaving the HDL (protective cholesterol) at normal levels.
    Helps reduce the lipid (fat) level in the blood, thereby reducing clogged arteries.
    reduces tendency of blood to clot (more effectively than aspirin) helpful in warding off heart attacks and strokes.
    3) garlic blocks the ability of chemical carcinogens to transform normal cells into cancer cells by blocking the formation of nitrosamines (a class of carcinogens in the digestive track).
    4) protects cells against damage by oxidizing agents and heavy metals; also stimulates cellular growth, and has a rejuvenating effect on all body functions.


  • DOSES & DIRECTIONS:
    Adults should take 2-6 capsules per day or as directed by physician.


    INGREDIENTS:
    100% Garlic-deoderized
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    *These statements have not been evaluated by the Food and Drug Administration.
    This product is not intended to diagnose, treat, cure or prevent any disease


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