Garlic oil, derived from Allium sativum, is a raw material for many medicinal preparations. Owing to its health-promoting properties, it has been consumed since ancient times to protect against some diseases.
Allicin, which shows strong antibiotic properties, is one of the most important compounds in its composition. According to studies, it is much more potent than penicillin. Owing to that, garlic oil is used to prevent and treat respiratory diseases, e.g. cold, laryngitis, rhinitis or as an expectorant.
Adding garlic to a diet stimulates also the formation of hydrogen sulfide. This leads to the dilation of blood vessels and consequently improved blood flow. It has an antiatherosclerotic effect confirmed by studies – it reduces the incidence of this disease. The next advantage of garlic oil is anticoagulant properties which contribute to a decreased risk of red blood cell clumping.
The content of antioxidants helps remove free radicals from the body (detoxification) and delay ageing. As a natural diuretic, it is recommended to individuals with urinary problems – it supports the function of this system. It will be effective in diabetics to stimulate thyroid function and thus lower blood sugar levels.
In addition, studies have shown that compounds present in garlic oil have anticarcinogenic properties and its regular intake may thus prevent the development of cancer.