A natural antibiotic, antifungal, and antiviral agent, garlic is a great addition to your diet, particularly at this time of year. While garlic contains potassium and germanium, two minerals that are critical to good health, it is best known for its sulphur compounds, particularly allicin.
Raw garlic acts like a natural antibiotic
Study by the Washington State University states that a compound from garlic is 100 times more effective than two popular antibiotics used in the treatment of intestinal infections caused by the bacterium species Campylobacter bacterium. Many other scientific research projects suggest that raw garlic has incredible healing properties.Garlic, also called “the stinking rose’, has been used for many centuries as a food and medicine, it is most often used as an antiseptic – applied to wounds to prevent infection.
Garlic as an Antifungal Agent
Garlic has been known for its antibacterial properties for decades. When garlic cloves are chopped or crushed, a compound called alliin comes into contact with an enzyme called allinase, which forms an antibacterial chemical called allicin, according to Castleman. Allicin is effective for destroying fungi as well as bacteria, according to Susumu Yoshida, author of “Antifungal Activity of Ajoene Derived from Garlic.” Ajoene, another chemical compound in garlic cloves, can also be isolated to produce even stronger antifungal properties. Ajoene has been shown to be effective against a variety of bacterial and fungal strains, including Candida glabrata, Trichophyton mentagrophytes and Staphylococcus aureus, although the specific mechanism for destroying fungi and bacteria is unknown.
Raw garlic have antiviral properties
Garlic has been prized for its medicinal properties for thousands of years. The compounds allicin and alliion are responsible for this common plant’s reputation as a triple threat. Garlic is anti-viral, anti-bacterial and anti-fungal and it is especially effective against viruses if chewed raw.