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 A large number of clinical and experimental studies in recent years devoted to antioxidants and their effects on the human body. Antioxidants - substances that protect the cells of our body from external and internal toxic effects. This effect is particularly important for intensively operating systems, such as cardio - vascular system.
In the course of conducting an experiment it was shown that with prolonged preventive reception of various antioxidants, significantly reduced the risk of myocardial infarction, coronary heart disease, stroke, hypertension. Antioxidants are nutrients that the human body is constantly in need.
These include selenium, zinc, glutathione, vitamins A, C, E, OPC.
For the normal functioning of the body must constantly maintain a balance between free radicals and antioxidant forces, which are antioxidants.
In recent years, scientists are increasingly of the opinion that free radicals are one of the causes of many diseases. Especially great is their role in the progression of heart disease, cancer, accelerated aging and in the development of immune deficiency. Free radicals play an important role in enhancing the tissue destruction ulcers caused by stress, arthritis, inflammation in the gastrointestinal tract and autoimmune diseases.
Antioxidants are like the "hunters" for free radicals. Thanks to them and there is the very balance of the regulation, which was mentioned above. And this balance, in turn, helps the body to grow, produce energy, fight infections and to detoxify chemicals and pollutants.
Antioxidants help the body reduce the level of tissue damage, accelerate the process of regeneration.
Studies have shown that antioxidants may prolong life.
The most popular antioxidant that is always present on our table - it is garlic.
Garlic - is a strong antioxidant
Due to the presence in it of a number of sulfide compounds that protect the body from the damaging effects of free radicals. Garlic is known for its antimicrobial properties. It is rich in volatile production, which is also called "plant antibiotics." It is these substances allow the garlic to fight the different types of germs, significantly reducing the rate of growth of microorganisms in the human tissues, it contributes to a lighter flow infection. Thanks to these properties, garlic has been used successfully in the treatment of dysentery and typhoid fever during the First World War. The high activity of garlic against the fungal infections. Although the degree of antimicrobial activity in garlic is less than that of modern chemicals, but it is offset by the lack of side effects and toxicity that is very important for people with liver problem.
Garlic can be successfully used in treatment of heart disease. It has a beneficial effect on cholesterol metabolism in the human body. Garlic objectively reduces triglitsetidov synthesis in the liver, which in turn, prevents the development of atherosclerosis. According to some studies, garlic not only reduces the level of cholesterol in the blood, but also reduces the appearance of existing atherosclerosis. Another important point - Garlic improves blood circulation due to the impact on the formation of intravascular blood clots and thus is a serious tool for the prevention of heart attack and stroke.
Frequent consumption of garlic in your diet can be a preventive measure that prevents cancer.
Scientists from Pennsylvania conducted a number of studies as a result of which it was found is another amazing feature of this plant: components of garlic can inhibit the synthesis of carcinogens such as nitrosamines. It contains in its composition, in fairly large quantities, selenium and other substances from the group of antioxidants. The latter protects the DNA molecule from free radicals and other chemical aggressors, preventing mutations in proto-oncogenes. Therefore, garlic can be considered anti-cancer agent, available to all segments of the population. In countries where it is a traditional component of the national cuisine, people get cancer is much less compared to those countries where it is practically not used for food.
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