Saturday 13 July 2013

Reverse Heart Disease in 24 days (22)

It is the 22nd day of increasing heart health - time to banish the vampires (I mean heart disease, sorry that is the Twilight blog!) with ... garlic. Quite a few people (and quite a few vampires apparently) cannot stand garlic due to its smell. Neither seemingly can heart disease. The heart and circulatory system protective effects of garlic are likely due to the production of the gas hydrogen sulphide (H2S) by red blood cells in the circulation that is released from polysulphides obtained from garlic when eaten. H2S aids blood vessel dilation and thus reduces blood pressure, increases oxygenation and nutrient delivery (garlic itself is a fantastic source of Vitamin B6, Vitamin C, manganese, sulphur and selenium) to cells, tissues and organs, promoting recovery.

Apparently unprocessed, natural garlic achieves the best results in this regard. Research seems to reveal that if you just chop or crush garlic and leave it for a period before using it in food preperation the alliinase enzymes in the garlic are enabled to function better for your heart and circulatory health. One clove (or about 300mg thrice daily) also decreases heart attack risk through three mechanisms - a)it reduces red cell clumping, which in turn could cause blood vessel blockage and thus heart attacks, b) it decreases blood vessel damage and c) it prevents cholesterol from depositing on the arterial vessel wall, discouraging narrowing and possible blockage. Garlic also appears to moderately decrease triglyceride and total cholesterol levels in the blood stream by between 5 -15 per cent.

Also interestingly, other research apparently shows that eating garlic may help regulate fat cells in the body as well as help reduce oxidative stress and inflammation - an important factor in chronic heart disease. The sulphur compound 1,2-DT (1,2-vinyldithiin) found in garlic looks to be the active agent in these processes. So grab some garlic, add it on a regular basis to your daily food to keep heart disease (as well as some people and vampires) at bay..


To your abundant excellent health,


Dr Ike
Holistic Health Mentor and Functional Health Expert


Sources:


Ban JO, Oh JH, Kim TM et al. Anti-inflammatory and arthritic effects of thiacremonone, a novel sulfurcompound isolated from garlic via inhibition of NF-kB. Arthritis Res Ther. 2009; 11(5): R145. Epub 2009 Sep 30. 2009.
Benavides GA, Squadrito GL, Mills RW et al. Hydrogen sulfide mediates the vasoactivity of garlic. Proc Natl Acad Sci U S A. 2007 Nov 13;104(46):17977-82. 2007.
Cavagnaro PF, Camargo A, Galmarini CR, Simon PW. Effect of cooking on garlic (Allium sativum L.) antiplatelet activity and thiosulfinates content. J Agric Food Chem. 2007 Feb 21;55(4):1280-8. Epub 2007 Jan 27. 2007. PMID:17256959.
Galeone C, Pelucchi C, Levi F, Negri E, Franceschi S, Talamini R, Giacosa A, La Vecchia C. Onion and garlic use and human cancer. Am J Clin Nutr. 2006 Nov;84(5):1027-32. 2006. PMID:17093154.
Galeone C, Pelucchi C, Talamini R et al. Onion and garlic intake and the odds of benign prostatic hyperplasia. Urology. 2007 Oct;70(4):672-6. 2007.
Galeone C, Tavani A, Pelucchi C, et al. Allium vegetable intake and risk of acute myocardial infarction in Italy. Eur J Nutr. 2009 Mar;48(2):120-3. 2009.
Gautam S, Platel K and Srinivasan K. Higher bioaccessibility of iron and zinc from food grains in the presence of garlic and onion. J Agric Food Chem. 2010 Jul 28;58(14):8426-9. 2010.
Ghalambor A and Pipelzadeh MH. Clinical study on the efficacy of orally administered crushed fresh garlic in controlling Pseudomonas aeruginosa infection in burn patients with varying burn degrees. Jundishapur Journal of Microbiology 2009; 2(1):7-13. 2009.
Hosono-Fukao T, Hosono T, Seki T el al. Diallyl Trisulfide Protects Rats from Carbon Tetrachloride-Induced Liver Injury. The Journal of Nutrition. Bethesda: Dec 2009. Vol. 139, Iss. 12; p. 2252-2256. 2009.

http://www.prevention.com/health/health-concerns/reverse-heart-disease-24-days?page=6#ixzz2645dKZSl

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=60#healthbenefits

Kaschula CH, Hunter R, and Parker MI. Garlic-derived anticancer agents: structure and biological activity of ajoene. Biofactors. 2010 Jan;36(1):78-85. 2010.
Keophiphath M, Priem F, Jacquemond-Collet I et al. 1,2-Vinyldithiin from Garlic Inhibits Differentiation and Inflammation of Human Preadipocytes. The Journal of Nutrition. Bethesda: Nov 2009. Vol. 139, Iss. 11; p. 2055-2060. 2009.
Lawson LD and Gardner CD. Composition, Stability, and Bioavailability of Garlic Products Being Used in a Clinical Trial. J Agric Food Chem. 2005 August 10; 53(16): 6254-6261. 2005.
Lazarevic K, Nagorni A, Rancic N et al. Dietary factors and gastric cancer risk: hospital-based case control study. J Buon. 2010 Jan-Mar;15(1):89-93. 2010.
Lee YM, Gweon OC, Seo YJ et al. Antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes mellitus. Nutr Res Pract. 2009 Summer;3(2):156-61. 2009.
Melino S, Sabelli R and Paci M. Allyl sulfur compounds and cellular detoxification system: effects and perspectives in cancer therapy. Amino Acids. 2010 Mar 6. [Epub ahead of print]. 2010.
Mukherjee S, Lekli I, Goswami S et al. Freshly Crushed Garlic is a Superior Cardioprotective Agent than Processed Garlic. J Agric Food Chem. 2009 August 12; 57(15): 7137-7144. doi: 10.1021/jf901301w. 2009.
Nahdi A, Hammami I, Brasse-Lagnel C et al. Influence of garlic or its main active component diallyl disulfide on iron bioavailability and toxicity. Nutr Res. 2010 Feb;30(2):85-95. . 2010.
Nemeth K and Piskula MK. Food content, processing, absorption and metabolism of onion flavonoids. Crit Rev Food Sci Nutr. 2007;47(4):397-409. 2007.
Nimni ME, Han B and Cordoba F. Are we getting enough sulfur in our diet?. Nutr Metab (Lond). 2007 Nov 6;4:24-36. 2007.
Pedraza-Chaverrí J, Gil-Ortiz M, Albarrán G et al. Garlic's ability to prevent in vitro Cu2+-induced lipoprotein oxidation in human serum is preserved in heated garlic: effect unrelated to Cu2+-chelation. Nutr J. 2004; 3:10. 2004.
Reinhart KM, Talati R, White CM et al. The impact of garlic on lipid parameters: a systematic review and meta-analysis. Nutr Res Rev. 2009 Jun;22(1):39-48. 2009.
Ried K, Frank OR, Stocks NP et al. Effect of garlic on blood pressure: a systematic review and meta-analysis. BMC Cardiovasc Disord. 2008 Jun 16;8:13. 2008.
Rivlin RS. Can garlic reduce risk of cancer?. Am J Clin Nutr. 2009 January; 89(1): 17-18. Published online 2008 December 3. 2009.
Salih BA, Abasiyanik FM. Does regular garlic intake affect the prevalence of Helicobacter pylori in asymptomatic subjects?. Saudi Med J. Aug;24(8):842-5. 2003.
Shin HA, Cha YY, Park MS et al. Diallyl sulfide induces growth inhibition and apoptosis of anaplastic thyroid cancer cells by mitochondrial signaling pathway. Oral Oncol. 2010 Apr;46(4):e15-8. 2010.
Siegel G, Michel F, Ploch M, Rodriguez M, Malmsten M. [Inhibition of arteriosclerotic plaque development by garlic]. Wien Med Wochenschr. 2004 Nov;154(21-22):515-22. 2004. PMID:15638070.
Tilli CM, Stavast-Kooy AJ, Vuerstaek JD, Thissen MR, Krekels GA, Ramaekers FC, Neumann HA. The garlic-derived organosulfur component ajoene decreases basal cell carcinoma tumor size by inducing apoptosis. Arch Dermatol Res. Jul;295(3):117-23. 2003.
Wang Y, Zhang L, Moslehi R et al. Long-Term Garlic or Micronutrient Supplementation, but Not Anti-Helicobacter pylori Therapy, Increases Serum Folate or Glutathione Without Affecting Serum Vitamin B-12 or Homocysteine in a Rural Chine. J Nutr. 2009 January; 139(1): 106�112. 2009.
Wilson CL, Aboyade-Cole A, Darling-Reed S, Thomas RD. Poster Presentations, Session A, Abstract 2543: A30 Diallyl Sulfide Antagonizes PhIP Induced Alterations in the Expression of Phase I and Phase II Metabolizing Enzymes in Human Breast Epithelial Cells. presented at the American Association for Cancer Research's Frontiers in Cancer Prevention Research meeting in Baltimore, MD, July 2005. 2005.
Zare A, Farzaneh P, Pourpak Z et al. Purified aged garlic extract modulates allergic airway inflammation in BALB/c mice. Iran J Allergy Asthma Immunol. 2008 Sep;7(3):133-41. 2008.

No comments:

Post a Comment