Garlic and Healthy Lungs

[auntiebi0tics]

Researchers from the University of Edinburgh studied pure allicin, which is a chemical found in garlic and onions. Allicin can be extracted from raw garlic by crushing it, and is produced naturally by garlic bulbs to ward off specific plant pathogens.

Garlic has been used for centuries for its medicinal properties, and its antimicrobial effects are well-documented. Here's a breakdown:  

Key Antimicrobial Compound: Allicin  
When garlic cloves are crushed or chopped, an enzyme called alliinase comes into contact with alliin, a compound within the garlic.
This reaction produces allicin, the main compound responsible for garlic's pungent odour and its antimicrobial properties.  

Broad-Spectrum Activity:
Allicin has been shown to be effective against a wide range of microorganisms, including:
Bacteria (both Gram-positive and Gram-negative)  
Fungi  
Viruses  
Parasites  
 
Mechanisms of Action:
Allicin works in several ways to inhibit the growth of microorganisms:
Damaging cell membranes: It can disrupt the cell membranes of microorganisms, leading to cell death.  
Inhibiting enzyme activity: Allicin can interfere with the enzymes essential for the survival and growth of microorganisms.
Boosting immune response: Garlic may also stimulate the immune system, enhancing the body's natural defenses against infections.  
 
Important Notes:
Fresh Garlic is Key: The antimicrobial properties of garlic are most potent when using fresh, crushed or chopped cloves.
Supplements and Extracts: Garlic supplements and extracts are also available, but their potency and effectiveness can vary.