Health Benefits Of Garlic And Protein Hormone

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SHORT INTRODUCTION
Most people will never forget to put garlic when they cook. It does not matter what type of food, garlic stands out as the most popular ingredient in culinary setting. Set aside the tasty flavor, garlic also has tons of benefits to the body such as reducing risk of heart diseases, fighting cancer, maintaining blood pressure, treating diabetes, improving dementia symptoms, and many more. Garlic has a long history (back from the ancient Egyptian era) of being used to tackle flies because of its smell and to reduce blood clot since it has a specific component that increases thrombocyte (platelet) counts. However, there are also many pros and cons regarding these health benefits claims. Many doctors are skeptical about whether
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2008, performed an animal model evaluating the effect of fresh raw garlic on mice. The result was that the mice developed better memory functions and decrease the chance of Alzheimer when the result was compared to human memory loss symptoms. Other than memory-enhancing effects, garlic also was found to reduce the risk of cardiovascular diseases and brain disorders. A recent study by Gómez-Arbeláez et al. 2013, proved that aged garlic extract increased adiponectin (protein hormone that plays role in developing insulin resistance) levels in subjects with metabolic syndrome. They stated that, “The present results have shown for the first time that the administration of AGE for 12 weeks increased plasma adiponectin levels in patients with MS. This suggests that AGE might be a useful, novel, nonpharmacological therapeutic intervention to increase adiponectin and to prevent cardiovascular (CV) complications in individuals with …show more content…
According to a randomized clinical trial (RCT) done by Ahmadian et al. 2017:
"Garlic tablets had decreased PCO plasma levels (47.37±5.98 vs. 19.62±3.40 nM, p≤0.001, before and after the study, respectively), AOPPs (738.95±151.86 vs. 585.12±209.99 µM, p≤0.008, before and after the study, respectively), and increased TAC (11.34±10.80 vs. 47.93±17.80, p≤0.001, before and after the study, respectively). The parameters in placebo groups showed no significant differences before and after the study, respectively. The levels of MDA before taking the drug in comparison to before Garlic group was also reduced (1.30±1.04 vs. 0.92±0.81 μM, p=0.01, before and after the study, respectively)" (5670).
PCO (protein carbonyl) plasma and AOPPs (advanced oxidation protein products) were found to be reduced while TAC (total antioxidant capacity) and MDA (Malondialdehyde) were found to be increased by the garlic tablet. The study showed that consumption of garlic tablets can decrease the level of oxidative stress in postmenopausal osteoporotic women.
Table 1. Comparison of oxidation proteins and lipids products before and after intervention in garlic group and placebo

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