DEODORIZED GARLIC: PROPERTIES AND CONTRAINDICATIONS - NUTRITION - 2024

The deodorized garlic is garlic (Allium sativum) which has its own organoleptic characteristics, it is in the form of capsules or beads and dissolves in the intestine. If the garlic bulb is intact, the main component is alliin, odorless and colorless.

When the garlic cloves that make up the bulb are cut or crushed, the enzyme allinase is released from its intracellular compartment, and the alliin breaks down into allicin and other sulfur compounds.

These organosulfur compounds formed in the enzymatic reaction provide, together with allicin, most of the therapeutic and prophylactic effects of garlic as well as its own smell and taste.

Since allicin is one of the components primarily responsible for odor, some manufacturers have developed methods to provide the benefits of garlic in an odorless way. One of them is the enteric coating of garlic so that it can pass through the stomach barrier, without being affected by gastric juices.

Indeed, alliin and allinase will only react on contact, causing the release of allicin. There is also the presentation in liquid form mixing vegetable oil with juice extracted from pressed garlic, kept under certain conditions that allow the elimination of aromatic compounds.

Nutritional properties

In the garlic bulb there are mineral salts (magnesium, zinc, copper, sodium, potassium, iron, phosphorus, calcium and selenium). In 100 grams of edible garlic 5.1 g proteins are present; 27.8 g of carbohydrates and 0.2 g of lipids.

It also has a series of compounds such as terpenes, vitamins, enzymes, flavonoids and other phenolic compounds. It also contains essential oil (due to the formation of volatile sulfur compounds).

Also, deodorized garlic is beneficial for normalizing blood sugar levels by improving insulin production.

Organosulfated compounds such as allicin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, and ajoenes present in garlic give it pharmacological properties of interest to preserve health.

Health benefits

At present, more than one hundred biologically active compounds derived from garlic are known. These compounds exert an antioxidant, antibacterial, antiviral and antifungal activity.

Fight the

In laboratory tests its action has been effective against Ascaris lumbricoides, a fairly common intestinal parasite. But this action has not been corroborated in the treatment of humans.

Treatment of fungal infections

Ajoene, a compound that comes from the metabolism of allicin, is a therapeutic agent that allows topical treatment of fungal infections on the skin through a short-term regimen, with high efficacy and an extremely low recurrence rate.

Garlic has been shown to be active against Candida and other fungi, with similar efficacy to clotrimazole in eliminating the clinical symptoms of oral candidiasis.

Improves cardiovascular health

The sulfur compounds contained in garlic are associated with promoting cardiovascular health. These would reduce homocysteine ​​levels in the blood.

Homocysteine ​​is a sulfur amino acid that, in excess, can cause damage to the walls of blood vessels, which can cause arteriosclerosis, stiffness of the arteries and even heart failure and heart attacks.

Lowers cholesterol and blood pressure

They also lower blood lipid levels (total cholesterol, LDL and triglycerides), blood pressure and inhibit blood clotting. Garlic is recognized for its fibrinolytic and antiplatelet activity.

Strengthens the immune system

Garlic stimulates white blood cell activity required by the immune system to fight infection.

In vitro and in vivo studies have shown that garlic has several immunity-enhancing effects, such as stimulation of lymphocyte proliferation and macrophage phagocytosis.

Garlic and cancer

Few clinical trials (research studies with people) have been done to examine the possible anticancer effects of garlic.

Therefore it is difficult to draw a general conclusion about garlic consumption and cancer prevention. Many of the studies looking at this aspect have used multi-ingredient products.

Added to this drawback is the lack of knowledge of the precision of the amounts ingested and the frequency of consumption, and consequently the impossibility of comparing data from studies that used different amounts and presentations of garlic.

However, there are publications that support the protective effects of garlic against cancer. These effects may arise from its ability to block the formation of carcinogens, stop the activation of these substances, enhance DNA repair, and ultimately reduce cell proliferation, or induce cell death.

Contraindications

The ingestion of deodorized garlic and its presentations should be avoided on an empty stomach as it can occasionally cause heartburn, nausea, vomiting and diarrhea. It should be avoided in people prone to stomach ailments, such as ulcers, as it can aggravate them.

Before consuming deodorized garlic, it is advisable to consult your doctor in the following cases:

• If you are taking anticoagulant, antiplatelet or non-steroidal anti-inflammatory drugs, such as ibuprofen. Theoretically, the effects of these drugs can be potentiated due to the intake of garlic.
• If you are being treated to lower blood sugar levels due to non-insulin dependent diabetes (type 2 diabetes). Garlic can contribute to increasing the effectiveness of these types of drugs, that is, to lower blood sugar levels even more and increase insulin.
• If you are being treated for HIV. Garlic interferes with Invirase® and Fortovase® medications

Garlic can increase the chances of bleeding, so before a surgical intervention it is advisable to stop taking deodorized garlic a week in advance.

The allergenic power of garlic is recognized, and allergens such as diallyl disulfide, allylpropyl sulfide, and allicin have been identified.

It is not recommended to ingest doses of garlic that exceed the amounts used in meals during pregnancy and lactation.

Recommended dose

1 mg of alliin is considered to be 0.45 mg of allicin. Commercial preparations of deodorized garlic are usually standardized according to the content of sulfur compounds, particularly alliin, or the yield of allicin.

The National Cancer Institute in the United States notes that the World Health Organization (WHO) guidelines for general health promotion in adults recommend a daily dose of 2 to 5 mg of allicin.

This can be contained in 2 to 5 g of fresh garlic (approximately one clove) or 0.4 to 1.2 g of dried garlic powder or 2 to 5 mg of garlic oil, or 300 to 1,000 mg of garlic extract.

References

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