Garlic and milk thistle aren’t just kitchen staples—they’re also liver savers! A study found that both these natural powerhouses help protect the liver from damage caused by isoniazid, a common tuberculosis drug. Rats treated with isoniazid alone showed liver trouble, but those getting garlic or milk thistle alongside it had liver enzyme levels back to normal. It looks like garlic and milk thistle could be great allies in keeping our livers happy and healthy while on tough meds.
Read more: BioMedica
New research shows it can be a game-changer for those with nonalcoholic fatty liver disease (NAFLD). In a study where 800 mg of garlic powder was taken daily for 15 weeks, participants saw significant improvements in liver fat, along with reductions in cholesterol and blood sugar levels. So, if you’re looking for a tasty way to give your liver some love, garlic might just be your new best friend!
Read more: PMC
A 2020 study revealed that popping garlic powder tablets could be a real game-changer for those dealing with non-alcoholic fatty liver disease (NAFLD). In just 12 weeks, patients who took garlic supplements saw their liver fat, liver enzymes, and cholesterol levels improve significantly compared to those on a placebo.
Read more: Cambridge
Guess what? Munching on raw garlic could be a clever way to lower your risk of liver cancer! A big study in Eastern China found that people who ate raw garlic twice a week or more had a 23% lower risk of developing liver cancer compared to those who didn’t. The benefits were even more pronounced for folks without hepatitis B, those who drank less, and those who avoided moldy foods. So, next time you're chopping garlic for dinner, you might just be doing your liver a favor!
Read more: PubMed
A recent review found that garlic supplements could seriously help by reducing liver enzymes, cholesterol levels, and body weight in people with NAFLD. Not only does garlic boost liver health, but it also fights oxidative stress and inflammation, which are key players in the condition.
Read more: ScienceDirect
A study from January 2011 found that raw garlic could be a game-changer for those with alcoholic liver disease. After just 45 days of munching on two small cloves daily, patients saw impressive improvements: their liver enzyme levels dropped, oxidative stress was reduced, and their antioxidant status improved significantly. So, it looks like garlic isn’t just for warding off vampires—it’s also a powerful ally for liver health!
Read more: ResearchGate
Ever thought garlic could be brain food? Turns out, aged garlic extract (AGE) and its superstar compounds, like S-allylcysteine (SAC) and FruArg, do wonders for your brain. They help tackle neuroinflammation and neurodegeneration by messing with oxidative stress pathways and even slipping past the blood-brain barrier. Think of them as tiny guardians fighting off brain fog and inflammation.
Read more: PMC
Garlic isn't just for keeping vampires at bay—it’s also a powerhouse for your brain! Packed with goodies like allicin and ajoenes, garlic can help lower harmful amyloid beta levels, protect neurons, and even preserve neurovascular units in your brain. It’s like a tiny, stinky superhero fighting off oxidative stress and inflammation while keeping your blood vessels happy. Whether you're warding off colds or boosting brain health, garlic's got your back.
Read more: Wiley
Could garlic be the next big thing in fighting Alzheimer’s disease? Curtin researchers have found that aged garlic extract (AGE), an odorless supplement, might not only reduce the risk of Alzheimer's but could even reverse its effects. Their studies reveal that AGE protects the blood-brain barrier, which, when compromised, allows harmful molecules to enter the brain and potentially trigger Alzheimer’s. Packed with antioxidants, AGE prevents oxidative stress and preserves memory-related neurons.
Read more: PubMed
In a study, garlic powder showed its superpowers by boosting friendly Lactobacillus casei and temporarily knocking down less friendly bacteria like Bacteroides and Clostridium. So, adding garlic to your diet could help keep your gut microbiota balanced, promoting the good bacteria while keeping the bad ones in check.
Read more: PubMed
Research by Borek Carmia highlights how aged garlic extract (AGE), rich in antioxidants, can combat risk factors for cardiovascular diseases, such as high cholesterol and hypertension, which are linked to increased dementia risk. AGE not only reduces cholesterol and inhibits oxidative damage but also protects neurons from damage associated with Alzheimer’s disease.
Read more: ScienceDirect
Who knew garlic could be such a superstar in the fight against bacteria? Those pungent cloves pack a punch with their organosulfur compounds like allicin, ajoenes, and allyl sulfides, taking on everything from regular bacteria to multi-drug resistant strains. These compounds don't just kill bacteria—they bust up biofilms, neutralize toxins, and disrupt bacterial communication. While garlic's potential as a natural antibiotic is huge, there's still work to do to make these compounds more stable and usable in medicine. With the rise of antibiotic resistance, it looks like garlic might just be the hero we need!
Read more: PMC
Garlic’s secret weapon, allicin, isn't just for spicing up your meals—it's got some serious antimicrobial mojo! This compound tackles a wide array of nasties, from bacteria and fungi to parasites and viruses. Allicin’s superpower lies in its ability to mess with thiol-containing enzymes crucial for microbial survival. Whether it’s zapping E. coli or putting the brakes on Candida albicans, allicin’s got it covered. Despite its potential, allicin hasn't made it into mainstream medicine, mostly because it can't be patented. Talk about a missed opportunity!
Read more: ScienceDirect
Garlic’s got some serious antimicrobial street cred thanks to its powerhouse compounds like allicin, vinyldithiins, ajoenes, and diallyl polysulfides. These bad boys not only tackle a range of bacteria, but they also shut down biofilm formation—basically bacterial armor that makes infections harder to treat. Allicin’s the star here, blocking bacterial communication and keeping them from ganging up on you.
Read more: Spandidos
Garlic's secret weapon, allicin, and its thiosulfinate buddies are making waves in the world of antimicrobial research! Scientists have been busy testing various thiosulfinate analogues of allicin and found that, while allicin itself might lose its punch when heated, these new compounds are often more heat-stable and still pack a serious antimicrobial punch. They’re showing promise not just for tackling bacteria and fungi but also for possible applications in medicine and agriculture. Imagine garlic’s goodness going beyond your plate and into new treatments and farming solutions!
Read more: Nature
Researchers have uncovered that allicin targets and messes with DNA gyrase, an enzyme crucial for bacterial DNA replication. It turns out that allicin oxidizes a key part of this enzyme, stopping bacteria in their tracks. The catch? Allicin’s a bit temperamental and breaks down quickly, so its therapeutic potential hinges on clever delivery methods, like inhalation for lung infections.
Read more: Science Direct
Ever wondered if garlic is more than just a flavor booster for your meals? It turns out, this humble herb might have a role in keeping your heart healthy too! A deep dive into research reveals that garlic can potentially help lower cholesterol and might even offer some mild benefits for blood pressure and platelet function.
Read more: PMC
A fun review of 12 studies with 503 participants reveals that garlic can help lower both blood pressure and cholesterol levels, making it a tasty ally for both those with and without hypertension. The magic numbers? Garlic was shown to drop systolic blood pressure by about 3.6 mmHg and total cholesterol by 17.2 mg/dL. While it's not a miracle cure, this savory spice definitely has some impressive cardiovascular benefits
Read more: Journal of Hypertension
Think garlic is just a flavorful kitchen staple? Think again! A deep dive into 17 trials reveals that garlic can actually help lower blood pressure, especially for those with hypertension. Participants taking garlic saw their systolic and diastolic pressure drop by 3.75 mmHg and 3.39 mmHg, respectively. So, if you’re looking to spice up your health routine, adding garlic might be a tasty way to give your blood pressure a boost.
Read more: Wiley
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