Garlic

There are four main varieties of garlic grown in Poland. They differ in the size of the bulb (usually consisting of 4-20 cloves), the timing of planting and harvesting, and in color (albeit only slightly).

Selected health properties of garlic:

• Prevents the appearance of cancer cells, but also inhibits the development of existing ones*.
• It has antibacterial properties - it contains allicin, which is up to 15 times stronger than penicillin.
• Has antiviral, antiparasitic, anticoagulant and antifungal properties.
• It is a source of vitamins, i.e., it contains vitamins: A, B1, B2, C.
• It is a source of minerals and essential elements: calcium, phosphorus, sodium, magnesium, germanium, potassium, iron, selenium, sulfur, iodine, chromium, and zinc.
• It has a beneficial effect on the libido.
• It strengthens the endurance of athletes.
• It is a powerful antioxidant, reduces the number of free radicals.
• It supports the metabolism of fats.
• Lowers blood sugar.
• Lowers blood pressure.
• It supports the dissolution of blood clots.
• Reduces cholesterol.
• Reduces the risk of heart attack.
• Delays the development of many degenerative diseases.
• Disinfects the gastrointestinal tract.
• It has an anticonvulsant effect on the intestines, especially beneficial for colic, bloating, persistent diarrhea, and spastic conditions.
• It relieves irritation caused by insect bites.
• It inhibits the development of staphylococcus aureus, streptococcus, colonic bacillus.
• Helps fight helicobacter pylori bacteria.
• Does not affect the healthy bacterial flora of the intestine.
• May reduce the risk of stomach cancer and colon cancer.
• It improves blood circulation by preventing the formation of varicose veins and spider veins on the skin.

1. Garlic perfectly strengthens immunity and helps fight colds and flu. It has antiviral, antibacterial, and antifungal properties. A crucial factor, among other things, is the vitamin C in garlic, which is responsible for the proper functioning of the immune system. It is worth including it in the diet.
2. Scientific studies have also shown its effect on lowering cholesterol levels.
3. The diallyl disulfide contained in garlic dilates blood vessels, which helps to lower blood pressure. Here the effectiveness, as studies proved, is comparable to one of the drugs used for hypertension.
4. Consumption of garlic reduces the risk of prostate cancer and polyps in the colon.
5. Garlic is recommended for diabetics because it lowers blood sugar and reduces the risk of diabetic complications.
6. Garlic can be effective in treating drug-resistant urinary tract infections.
7. The consumption of garlic reduces estrogen deficiency in women after menopause, thus has a beneficial effect on the bones, minimizing their loss of mass.
8. Garlic helps fight bacterial infections by inhibiting the enzymes it produces. It is effective in combating strains of the genus Escherichia, Salmonella, Staphylococcus, Streptococcus, Bacillus, Klebsiella, Proteus and Clostridium.
9. Moreover, it can also inhibit the development of Alzheimer's disease and senile dementia. All thanks to the high content of antioxidants that protect nerve cells from damage.
10. During the war, garlic was even used for hard-to-heal wounds. The ajoene contained in it makes it difficult for developing bacteria to form a biofilm, by doing so it facilitates healing.

1. Garlic has anti-inflammatory properties. Garlic contains anti-inflammatory compounds that help the immune system fight pathogens.
2. Garlic helps the body during colds. Garlic, as well as extracts and supplements made from it, have a confirmed anti-inflammatory and immunostimulating effect. 
3. Garlic lowers blood pressure. Studies on groups of volunteers have shown that garlic supplements have a significant effect on lowering blood pressure in people with high blood pressure.
4. Garlic lowers cholesterol. Garlic can lower total cholesterol and LDL. This, in turn, can reduce the risk of developing heart disease. For people with high cholesterol, garlic extracts reduce total cholesterol or LDL levels by about 10-15%.
5. Garlic has been shown to prevent Alzheimer's and dementia. Garlic is a good source of antioxidants that can help prevent Alzheimer's disease and dementia. Oxidative damage caused by free radicals contributes to the aging process of all cells, including brain cells. Garlic contains antioxidants that support the body's defense mechanisms against oxidative damage.
6. Detoxification of the body. Eating garlic can help detoxify heavy metals from the body. In high doses, the sulfur compounds present in garlic have been shown to protect against organ damage caused by heavy metal toxicity. 
7. Garlic supports healthy bones. To date, no human studies have been conducted to evaluate the effect of garlic on bone loss. However, studies in rodents have shown that it can minimize bone loss by increasing estrogen levels in females.

• Jancic, R. (2002). Botanika farmaceutika. Farmaceutski fakultet, Zavod za botaniku, Beograd.
• Petrovska, B. B., & Cekovska, S. (2010). Extracts from the history and medical properties of garlic. Pharmacognosy reviews, 4(7), 106.
• https://www.agrofakt.pl/bedzie-cena-czosnku-2018-r/
• Majewski, M. (2014). Allium sativum: facts and myths regarding human health. Roczniki Państwowego Zakładu Higieny, 65(1).
• Arreola, R., Quintero-Fabián, S., López-Roa, R. I., Flores-Gutiérrez, E. O., Reyes-Grajeda, J. P., Carrera-Quintanar, L., & Ortuño-Sahagún, D. (2015). Immunomodulation and anti-inflammatory effects of garlic compounds. Journal of immunology research, 2015.
• Kyo, E., Uda, N., Kasuga, S., & Itakura, Y. (2001). Immunomodulatory effects of aged garlic extract. The Journal of nutrition, 131(3) 1075S-1079S.
• Borlinghaus, J., Albrecht, F., Gruhlke, M. C., Nwachukwu, I. D., & Slusarenko, A. J. (2014). Allicin: chemistry and biological properties. Molecules, 19(8), 12591-12618.
• Whitaker, J. R. (1976). Development of flavor, odor, and pungency in onion and garlic. In Advances in Food Research (Vol. 22, pp. 73-133). Academic Press.
• Zarezadeh, M., Baluchnejadmojarad, T., Kiasalari, Z., Afshin-Majd, S., & Roghani, M. (2017). Garlic active constituent s-allyl cysteine protects against lipopolysaccharide-induced cognitive deficits in the rat: Possible involved mechanisms. European journal of pharmacology, 795, 13-21.
• Nantz, M. P., Rowe, C. A., Muller, C. E., Creasy, R. A., Stanilka, J.M., & Percival, S. S. (2012). Supplementation with aged garlic extract improves both NK and γδ-T cell function and reduces the severity of cold and flu symptoms: a randomized, double-blind, placebo-controlled nutrition intervention. Clinical Nutrition, 31(3), 337-344.

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