Nature Nurture
Garlic Drops (Allium Sativa) 50ml
Regular price
R 90.00
For many decades, people have been using garlic and garlic-based supplements to prevent a myriad of health conditions including atherosclerosis, high blood pressure, flu, colds, coughs, bronchitis, gastrointestinal problems, and menstrual pain. Studies have shown that garlic can kill many types of bacteria, some viruses, a number of fungal infections, and in some cases even intestinal parasites. Additionally, garlic is also considered an effective antioxidant that can boost the body's immune system and may even help prevent certain cancers such as colon cancer.
However, garlic is best known for its favorable effects on cardiovascular health. Garlic is believed to be effective in preventing and treating high cholesterol and triglyceride levels, atherosclerosis, and respiratory infections. One study reported that Garlic was able to reduced arterial plaque formation by nearly 20 in some participants, the benefits being most notable in women.
The primary active ingredient in garlic is allicin. Allicin is an odorless chemical that is similar in chemical structure to the sulfur-containing amino acid, cysteine. When garlic bulbs are crushed, alliin is converted into another compound called allicin which in turn produces other compounds: ajoene, allyl sulfides, and vinyl dithiins. Allicin and its derivatives are what give garlic its characteristic odor and many of its medicinal effects.
However, garlic is best known for its favorable effects on cardiovascular health. Garlic is believed to be effective in preventing and treating high cholesterol and triglyceride levels, atherosclerosis, and respiratory infections. One study reported that Garlic was able to reduced arterial plaque formation by nearly 20 in some participants, the benefits being most notable in women.
The primary active ingredient in garlic is allicin. Allicin is an odorless chemical that is similar in chemical structure to the sulfur-containing amino acid, cysteine. When garlic bulbs are crushed, alliin is converted into another compound called allicin which in turn produces other compounds: ajoene, allyl sulfides, and vinyl dithiins. Allicin and its derivatives are what give garlic its characteristic odor and many of its medicinal effects.