What are garlic enzymes?
garlic enzymes are scientifically known as enzymes alliinase. These enzymes are converted by Aliin, amino acid in garlic, alicin, phytochemical cited to reduce blood pressure, reduce cholesterol and strengthen the immune system. Alliinase enzymes are only active when they are released through slicing, chewing, chopping or crushing garlic. Garlic enzymes, which are considered to be the strongest garlic components, are responsible for giving vegetables its signature taste and smell.
Mostly present in oil released from garlic, garlic enzymes sleeping inside are garlic cell membranes until garlic is manipulated. Cutting and crushing destroy the membrane and release garlic enzymes. Heating and cooking have the opposite effect and can kill most enzymes on garlic.
In addition to the whole fresh garlic, garlic enzymes are available in four options: Macerate garlic oil, garlic extract, garlic essential oil ground garlic and garlic powder made ofCountry, dried garlic. It is a common spice. However, several studies are competing that garlic enzymes in supplements are ineffective. It has been shown that only the form of the extract supplement, using locally, has a certain benefit in laboratory studies.
In the field of health, garlic enzymes are considered bactericides that are able to kill harmful tribes of bacteria. For this reason, garlic is used to treat the neck and other infections. Some studies suggest that garlic enzymes can also kill viruses; This knowledge supported the use of garlic in patients with human immunodeficiency virus (HIV), herpes and other sexually transmitted diseases.
The use of garlic enzymes for the treatment of at least five types of cancer remains the most common use of garlic health. High garlic consumption may allegedly prevent or reverse the large intestine and stomacuh cancer, according to medical data. Malignant tumors in the esophagus, breast and pancreas tIf they respond to garlic. Studies show that the benefits of garlic enzymes are not isolated enzymes, but only when aliainase is in the presence of other phytochemicals in garlic, such as Allin and Alicin. For this reason, many believe that the best way to consume enzymes is regular consumption of the whole clove of garlic; The healthcare laws propose a dose of one clove a day.
In the medical community, there were several theories that explain the impact of garlic enzymes on cancer. One theory is that enzymes and other garlic chemicals suppress the activity of carcinogens. Another theory is that garlic can prevent cancer cells from multiplying and repairing damaged cells so that they are again healthy. Another theory is that the intake of garlic causes cancer tissue.