Garlic is not only spices but also traditionally used for various types of workers pengobatan.Para Roman and ancient Egyptians used garlic to increase their physical endurance. In the 20th century, garlic is used to fight global influenza pandemic. Today, more than 5,000 scientific publications from around the world have been gradually established health benefits of garlic, which include the nature of antibiotics, anti-cholesterol, anti-hypertensive, anti-fungal and many others.
The health benefits of garlic is mainly derived from the two substances contained in it, namely dialil allicin and sulfides.
Allicin is the main active component of garlic. First reported by CJ Cavallito in 1944, allicin is the key ingredient responsible for the broad spectrum of anti-bacterial activity in garlic. The study also showed that allicin role of cholesterol lowering, anti-clotting, anti-hypertensive, anti-cancer, antioxidant and anti-microbial. Because the anti-fungal effects, garlic has long been used as folk medicine to treat skin infections, including athlete’s foot (water fleas).
Chemical properties of garlic are very complex. Fresh garlic contains an enzyme (called allinase) and alliin, which is contained in different parts of the plant. The unique structure was designed as a defense mechanism against microbial pathogens ground. When the fungi or other soil pathogens attacking garlic, crushed the membrane compartment, and within 10 seconds, all the alliin is converted into a new compound called allicin. This is a very efficient weapon because of garlic’s defense system is active only in specific locations for short periods of time, while others remain allinase and alliin is stored in the respective compartments and are available for further microbial attack. Allicin is produced too much can actually be harmful to the network and the plant enzymes.
Allicin is not found in fresh garlic. This is because of fresh garlic consists of 65% water and only contains alliin, allicin is not. One clove of fresh garlic may contain 6-14 mg of alliin per gram. Natural potential of allicin is 2.5 to 5.1 mcg per gram of alliin. To get allicin, garlic should be finely chopped or diuleg. The more subtle and intensive cutting, the more allicin is generated and the stronger the effect of the medicine. Allicin, which makes the typical odor of garlic minced, quickly broken. Allicin be damaged if allowed to stand within a few minutes at room temperature or if cooked too long.
Some people prefer a garlic supplement. Garlic pills and capsules have the advantage of not having a pungent odor of garlic. However, the products do not contain allicin. Dry powder only contains allinase garlic and alliin. At equal weight, dry garlic powder alliin levels three times more than fresh garlic. To maintain allinase sensitive to stomach acid (that can be converted into alliin allicin), dried garlic powder is usually coated capsule that protects it from stomach acid, so that allicin can be produced in the gut.
Published in: Cooking