Garlic enzymes, known as alliinase enzymes, convert alliin into allicin, which can lower blood pressure, cholesterol, and strengthen the immune system. The enzymes are activated when garlic is cut or crushed, but cooking can kill them. Garlic enzymes are bactericidal and can kill harmful bacteria and viruses. Garlic can prevent or reverse colon and stomach cancer, and may suppress carcinogens, prevent cancer cells from multiplying, or cause cancerous tissue to die. The best way to consume enzymes is through regular consumption of a whole clove of garlic.
Garlic enzymes are scientifically known as alliinase enzymes. These enzymes convert alliin, an amino acid in garlic, into allicin, a phytochemical cited for lowering blood pressure, lowering cholesterol, and strengthening the immune system. Allinase enzymes are only activated when released through cutting, chewing, mincing or crushing garlic. Thought to be the most powerful components of garlic, the enzymes in garlic are responsible for giving the vegetable its characteristic flavor and aroma.
Overwhelmingly present in the oil released from garlic, garlic enzymes lie dormant within the garlic cell membranes until the garlic is handled. Cutting and shredding destroys the membranes, releasing the enzymes. Heating and cooking have the opposite effect and can kill most of the enzymes in the garlic.
In addition to fresh, whole garlic, garlic enzymes are available in four supplement options: garlic oil macerate, garlic extract, garlic essential oil taken from minced garlic, and garlic powder made from minced and dried garlic. The latter is a common spice. However, some studies claim that garlic enzymes in supplements are not effective. Only the extract supplement form, when applied topically, has been shown to have any benefit in laboratory studies.
In the realm of health, the enzymes in garlic are considered bactericidal, capable of killing harmful strains of bacteria. For this reason, garlic has been used to treat strep throat and other infections. Some studies suggest that these enzymes can also kill viruses; This knowledge has encouraged the use of garlic in patients with human immunodeficiency virus (HIV), herpes, and other sexually transmitted diseases.
The use of garlic enzymes for the treatment of at least five types of cancer remains the most common health use of garlic. According to medical data, high consumption of garlic can prevent or reverse colon and stomach cancer. Malignant tumors in the esophagus, sinus, and pancreas also respond to garlic. Studies show that enzyme benefits do not arise with the enzymes alone, but only when alliinase is in the presence of other phytochemicals in garlic, such as alliin and allicin. Because of this, many believe that the best way to consume enzymes is through regular consumption of the whole clove of garlic; Health advocates suggest a dose of one clove per day.
Various theories have emerged in the medical community to explain the impact that garlic enzymes have on cancer. One theory is that the enzymes and other chemicals in garlic suppress the activity of the carcinogens. Another theory is that garlic may prevent cancer cells from multiplying and repair damaged cells so that they are healthy again. An additional theory is that eating garlic causes cancerous tissue to die.
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