Home Food 4 Proven Reasons Why Garlic is Good for Your Liver?

4 Proven Reasons Why Garlic is Good for Your Liver?

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Garlic supplements are one of the best-selling products in the United Kingdom and the United States. The population is confident in its benefits and the pharmaceutical industry knows it.

However, instead of self-medicating or resorting to these pharmacological supplements, it can be healthier to introduce natural garlic into our diet in a balanced way.

The medicine supports the beneficial properties of garlic for our body, and especially for our liver health. Discover what a clove of garlic a day can do for your liver.  We give you four good reasons!

Garlic is the best natural antibiotic

According to numerous scientific studies, it is accepted that garlic has antibiotic properties. It is not as effective as a medicine in this regard, but the following should be taken into account:

  • Simply introducing it to our diet on a regular and controlled basis can provide a protective effect.
  • Garlic is rich in allicin, a sulfur-rich component that is very beneficial for our liver, since it has antioxidant, antibiotic and antifungal properties.
  • Thanks to allicin, the blood vessels of the liver relax and we strengthen the tissues with the action of antioxidants. In addition, with that small but tight dose of natural antibiotic we protect it against the attack of toxins and bacteria.

Reduce excess triglycerides

To better understand one of the most powerful actions of garlic on our liver, we will talk about the role of lipoproteins:

The liver synthesizes lipoproteins to facilitate the movement of fats and cholesterol.  Our body needs an adequate level of blood cholesterol to fulfill many basic functions.

Lipoproteins are manufactured from triglycerides.  Both play a very important role in the metabolism of energy and fat.

However, if our diet is inadequate, we consume too many fats rich in cholesterol, there will be a saturation of this compound in the liver.

After a while, an excess of lipoproteins can lead to liver problems, such as fatty liver.

Regular consumption of garlic can better purify excess fat and cholesterol, which favors the function of lipoproteins.

Garlic protects us from the toxic impact of our liver

The liver is a very sophisticated laboratory with multiple functions; but not for that reason it is infallible or able to always protect itself from the toxic agents that inhabit it.

These agents that can cause toxicity are:

  • Unhealthy elements contained in our food.
  • Medicines that the liver cannot synthesize.
  • The effects of pollution we receive every day.
  • Natural toxins such as bilirubin, a waste product of red cells that can cause hepatitis.

Before an excess or an accumulation of fats, cholesterol or chemicals from processed foods, the liver becomes saturated and sick.

However, according to work published in The Internet Journal of Nutrition and Wellness, the consumption of fresh garlic manages to reverse the oxidative stress that causes liver toxicity.

Thanks to its metabolites, amino acids and proteins, the liver can be protected from many of these toxins.

Garlic and liver cancer

Liver cancer is one of the longest lives in the world. Its high incidence and the fact that it is usually asymptomatic in the early stages forces medical institutions to develop research to address this problem.

Currently, there are no conclusive studies that show that garlic consumption cures or prevents 100% liver cancer. However, it can offer some protection.

As published in the Journal of Nutrition Biochemistry, garlic has anticancer compounds that can promote cell death of malignant tumors.

Also, the garlic strengthens our immune system, which can become a bit more resistant to these diseases. However, and as we have indicated, more research is needed to reach a definitive conclusion.

Finally, we recommend eating fresh garlic before the supplements you can find in pharmacies.

It is best to take between 2 and 4 cloves of garlic a day. The first just get up, while the rest you can introduce naturally in your usual dishes.

Bibliography:

  • De Martino A, Filomeni G, Aquilano K, Ciriolo MR, Rotilio G. Effects of water garlic extracts on cell cycle and viability of HepG2 hepatoma cells. J Nutr Biochem 2006; 17: 742-9.
  • Ezeala C, Nweke I, Unekwe P, El-Safty I, Nwaegerue E. Fresh garlic extract protects the liver against acetaminophen-induced toxicity. The Internet Journal of Nutrition and Wellness 2008; 1: 23-26.
  • Leontiev R, Hohaus N, Jacob C, Gruhlke MCH, Slusarenko AJ. A comparison of the antibacterial and antifungal activities of thiosulfinate analogues of allicin. Sci Rep 2018; 8: 6763.
  • Petropoulos S, Fernandes, Barros L, Ciric A, Sokovic M, Ferreira ICFR. Antimicrobial and antioxidant properties of various Greek garlic genotypes. Food Chem 2018; 245: 7-12.

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Linda Barbara

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