Antioxidant properties: UAF scientists study garlic’s health benefits
Garlic-based pharmaceutical products have become popular in recent years
Allicin (diallyl thiosulphate), the principle bioactive component in garlic, is responsible for its typical pungent smell and various therapeutic properties. PHOTO: UAF.EDU.PK
FAISALABAD:
An in-depth study conducted at the National Institute of Food Science and Technology, University of Agriculture Faisalabad has confirmed benefits of garlic in combating lifestyle-related disorders like hypercholesterolemia, dyslipidemia and high blood pressure.
The UAF study published under the title “Garlic and its Health Claims” was led by a team of scientists under Dr Masood Sadiq Butt and Hafiz Ansar Rasul Suleria.
Garlic (allium sativum) is one of the most common vegetables utilised in both medicinal purposes and culinary practices as providing flavour and taste to the final product. Garlic products have become popular in recent years as pharmaceutical preparations.
“There are various traditional plants that have been used as therapeutic carriers for different physiological threats,” the study states. “Research continues to prove that consuming these healthy foods promotes good health while unhealthy food leads to an accumulation of toxins within the body, resulting in chronic diseases in the long run.
For this reason, various plant-based functional foods are becoming popular worldwide owing to number of evidences for their safer therapeutic applications.”
The investigation through diet-based therapies elucidates significance of an array of plants, including garlic, onion, black cumin, green tea, ginger, etc. However, several avenues have yet to be explored for researchers.
“Garlic is a rich source of sulphur-containing compounds, for example, diallyl sulphide, allicin and alliin collectively called as allium compounds that are effective in reducing the risk of certain types of cancer as well as in managing cholesterol and blood pressure,” the research paper states.
The investigator Ansar Rasul said the main pharmacological effects of garlic were attributed to its characteristic organo-sulphur compounds.
Allicin (diallyl thiosulphate), the principle bioactive component in garlic, is responsible for its typical pungent smell and various therapeutic properties.
Hundreds of research articles have been published in the last few decades aimed at exploring the effects of garlic consumption against number of maladies.
“Health benefits garlic are established and its functional activities include free-radical scavenging activities, immune stimulation, curing cardiovascular diseases, anti-cancer and anti-infectious properties,” Ansar claimed.
Published in The Express Tribune, October 23rd, 2016.
An in-depth study conducted at the National Institute of Food Science and Technology, University of Agriculture Faisalabad has confirmed benefits of garlic in combating lifestyle-related disorders like hypercholesterolemia, dyslipidemia and high blood pressure.
The UAF study published under the title “Garlic and its Health Claims” was led by a team of scientists under Dr Masood Sadiq Butt and Hafiz Ansar Rasul Suleria.
Garlic (allium sativum) is one of the most common vegetables utilised in both medicinal purposes and culinary practices as providing flavour and taste to the final product. Garlic products have become popular in recent years as pharmaceutical preparations.
“There are various traditional plants that have been used as therapeutic carriers for different physiological threats,” the study states. “Research continues to prove that consuming these healthy foods promotes good health while unhealthy food leads to an accumulation of toxins within the body, resulting in chronic diseases in the long run.
For this reason, various plant-based functional foods are becoming popular worldwide owing to number of evidences for their safer therapeutic applications.”
The investigation through diet-based therapies elucidates significance of an array of plants, including garlic, onion, black cumin, green tea, ginger, etc. However, several avenues have yet to be explored for researchers.
“Garlic is a rich source of sulphur-containing compounds, for example, diallyl sulphide, allicin and alliin collectively called as allium compounds that are effective in reducing the risk of certain types of cancer as well as in managing cholesterol and blood pressure,” the research paper states.
The investigator Ansar Rasul said the main pharmacological effects of garlic were attributed to its characteristic organo-sulphur compounds.
Allicin (diallyl thiosulphate), the principle bioactive component in garlic, is responsible for its typical pungent smell and various therapeutic properties.
Hundreds of research articles have been published in the last few decades aimed at exploring the effects of garlic consumption against number of maladies.
“Health benefits garlic are established and its functional activities include free-radical scavenging activities, immune stimulation, curing cardiovascular diseases, anti-cancer and anti-infectious properties,” Ansar claimed.
Published in The Express Tribune, October 23rd, 2016.