Critical Medicine and Treatment

This ancient food eaten since time immemorial, named in texts as old as the Babylonian clay tablets and the Bible, has been attributed many therapeutic properties. Still present today, continue to amaze the scientific community, as many of the compounds in this food, promising great benefit to our health.

For starters, the garlic has organosulfur substances that give it its peculiar pungent taste and smell. These compounds have properties intersante antecancerigenas, constituting the main focus of study. Also recently is paying increasing attention to those resulting from alliin, products of this reaction with enzymes in the garlic, for their ability to inhibit the growth of tumor cells in vitro.

We must also highlight its benefits for cardiovascular health, it has been recognized for some time its cholesterol-lowering properties, ie lowers bad cholesterol by up to 10% with consumption of 2 grams of fresh garlic per day, besides being an excellent hypotensive .

We were lucky to find a large abundance of dishes, Mediterranean cuisine. Do not lose this healthy habit, cultivemosla in our homes. Our children and future generations will thank us.

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