Have you had problem conceiving? Or you are newly wedded? But
want conceive faster. Pay proper attention to the tips below:
Causes of Infertility-Part One
Fallopian Tubes Blockage: Causes, Symptoms and Treatments
Blocked Fallopian Tubes
The fallopian tubes are two thin tubes which carry mature egg from ovaries to uterus. They are of utmost importance in fertilization process.Fertilization happens as eggs travels via fallopian tubes to the uterus. So when Fallopian Tubes are blocked, eggs/ova cannot find their way to the uterus while sperm cells no matter how motile or capacitated, are also blocked from reaching them so fertilization of the eggs fails fertilization and eventually pregnancy becomes far from reality.
Blocking of fallopian tubes is one of the major causes of infertility among women and accounts for 40% cases of infertility.
The Power of Garlic
The power of garlic has not changed as it has continued to prove itself in the face of ever-changing world with ever-emerging different diseases. You have heard of garlic but you have not given it a trial for a whole month, that is why you are yet to experience its benefits and you keep on ingesting different drugs that have short or long-term harmful effects to your body cells. Why not consume garlic that possesses short and long-term rejuvenation of your body cells.
- You can increase the health benefits you receive from
garlic by letting it sit after you've chopped it or crushed it. If you
give your chopped/crushed garlic time to sit before changing its
temperature (through cooking) or its pH (through the addition of acidic
food like lemon juice), it will give the alliinase enzymes in garlic an
opportunity to work on behalf of your health. For example, in the absence
of chopping or crushing, research has shown that just 60 seconds of
immediate microwaving will cause garlic to lose some of its
cancer-protective properties. Immediate boiling of whole, intact garlic
will also lower these properties, as will immediate addition of a very
low-acid ingredient like lemon juice.
- Some of garlic's unique components are most durable in
food (versus processed extract) form. Allicin—one of garlic's most highly
valued sulfur compounds—stays intact for only 2-16 hours at room
temperature when it is present in purified (extracted) form. But when it's
still inside of crushed garlic, allicin will stay viable for 2-1/2 days.
- Garlic may help improve your iron metabolism. That's
because the diallyl sulfides in garlic can help increase production of a
protein called ferroportin. (Ferroportin is a protein that runs across the
cell membrane, and it forms a passageway that allows stored iron to leave
the cells and become available where it is needed.)
- In addition to being a good source of selenium, garlic
may be a more reliable source as well. Garlic is what scientists call a
"seleniferous" plant: it can uptake selenium from the soil even
when soil concentrations do not favor this uptake.
- The cardioprotective benefits of garlic may partly rest
on the production of hydrogen sulfide (H2S) gas. Our red blood cells can
take sulfur-containing molecules in garlic (called polysulfides) and use
them to produce H2S. This H2S in turn can help our blood vessels expand
and keep our blood pressure in check. Interestingly, some processed garlic
extracts cannot be used by our red blood cells in the same way and do not
seem to provide the same level of cardioprotection that is provided by
garlic in food form.
- While still in its very early stages, research suggests
that garlic consumption may actually help to regulate the number of fat
cells that get formed in our body. 1,2-DT (1,2-vinyldithiin) is one of the
unique sulfur compounds in garlic that has long been recognized as having
anti-inflammatory properties. But only recently have researchers
discovered that some of our fibroblastic cells (called
"preadipocytes") only evolve into full-fledged fat cells (called
"adipocytes") under certain metabolic circumstances involving
inflammatory system activity. 1,2-DT may be able to inhibit this
conversion process. Since obesity is increasingly viewed by researchers as
a chronic state of low-grade inflammation, the inflammation-related
benefits of garlic's 1,2-DT may eventually be extended into the clinical
area of obesity.
WHFoods Recommendations
With their unique combination of
flavonoids and sulfur-containing nutrients, allium vegetables—such as
garlic—belong in your diet on a regular basis. There's research evidence for
including at least one serving of an allium vegetable—such as garlic—in your
meal plan every day. If you're choosing garlic as your allium family vegetable,
try to include at least 1/2 clove in your individual food portion. If you're
preparing a recipe, we recommend at least 1-2 cloves.
Garlic is a wonderful seasoning to
add aroma, taste, and added nutrition to your dishes. We often recommend using
raw chopped or pressed garlic in many of our dishes to take advantage of the
benefits derived from garlic. However, if you cannot tolerate raw garlic, you
can add chopped garlic to foods while they are cooking. It is best to add it
towards the end of the cooking process to retain the maximum amount of flavor
and nutrition.
Health Benefits
Whole books have been written about
garlic, an herb affectionately called "the stinking rose" in light of
its numerous therapeutic benefits. A member of the lily or Allium family,
which also includes onions and leeks, garlic is rich in a variety of powerful
sulfur-containing compounds including thiosulfinates (of which
the best known compound is allicin), sulfoxides (among
which the best known compound is alliin), and dithiins (in
which the most researched compound is ajoene). While these compounds are
responsible for garlic's characteristically pungent odor, they are also the
source of many of its health-promoting effects.
More recent research has identified
additional sulfur-containing compounds that are responsible for garlic's star
status as a health-supporting food. These sulfur compounds include
1,2-vinyldithiin (1,2-DT), and thiacremonone. The hydrogen sulfide gas (H2S)
that can be made from garlic's sulfides has also been the subject of great
research interest. When produced and released from our red blood cells, this
H2S gas can help dilate our blood vessels and help keep our blood pressure
under control.
Finally, when thinking about the
sulfur compounds in garlic, it is important to remember that sulfur itself is a
key part of our health. Several research studies have noted that the average
U.S. diet may be deficient in sulfur, and that foods rich in sulfur may
be especially important for our health. In addition to all of the
sulfur-related compounds listed above, garlic is an excellent source of
manganese, a very good source of vitamin B6 and vitamin C and a good source of
selenium.
Cardiovascular Benefits
Most of the research on garlic and
our cardiovascular system has been conducted on garlic powder, garlic oil, or
aged garlic extracts rather than garlic in food form. But despite this research
limitation, food studies on garlic show this allium vegetable to have important
cardioprotective properties. Garlic is clearly able to lower our blood
triglycerides and total cholesterol, even though this reduction can be moderate
(5-15%).
But cholesterol and triglyceride
reduction are by no means garlic's most compelling benefits when it comes to
cardioprotection. Those top-level benefits clearly come in the form of blood
cell and blood vessel protection from inflammatory and oxidative stress. Damage
to blood vessel linings by highly reactive oxygen molecules is a key factor for
increasing our risk of cardiovascular problems, including heart attack and
atherosclerosis. Oxidative damage also leads to unwanted inflammation, and it
is this combination of unwanted inflammation and oxidative stress that puts our
blood vessels at risk of unwanted plaque formation and clogging. Garlic unique
set of sulfur-containing compounds helps protect us against both
possibilities—oxidative stress and unwanted inflammation.
The following provides a list of
sulfur-containing garlic's constituents that help lower our risk of oxidative
stress:
- alliin
- allicin
- allixin
- allyl polysulfides (APS)*
- diallyl sulfide (DAS)
- diallyl disulfude (DADS)
- diallyl trisulfide (DATS)
- N-acetylcysteine (NAC)
- N-acetyl-S-allylcysteine (NASC)
- S-allylcysteine (SAC)
- S-allylmercaptocysteine (SAMC)
- S-ethylcysteine (SEC)
- S-methylcysteine (SMC)
- S-propylcysteine (SPC)
- 1,2-vinyldithiin (1,2-DT)
- thiacremonone
* "Allyl polysulfides" is
a general term that refers to a variety of compounds.
On the anti-inflammatory side of the
equation, garlic's 1,2-vinyldithiin (1,2-DT) and thiacremonone are the
compounds that have been of special interest in recent research. Both compounds
appear to work by inhibiting the activity of inflammatory messenger molecules.
In the case of thiacremonone, it is the inflammatory transcription factor
called NFkappaB that gets inhibited. In the case of 1,2-DT, the exact
anti-inflammatory mechanisms are not yet clear, even though the release of
inflammatory messaging molecules like interleukin 6 (IL-6) and interleukin 8
(IL-8) by macrophage cells has been shown to be reduced in white adipose tissue
by 1,2-DT. The combination of anti-inflammatory and anti-oxidative stress
compounds in garlic makes it a unique food for cardiovascular support,
especially in terms of chronic degenerative cardiovascular conditions like
atherosclerosis.
In addition to the ability of garlic
to help prevent our blood vessels from becoming blocked, this allium vegetable
may also be able to help prevent clots from forming inside of our blood
vessels. This cardiovascular protection has been linked to one particular
disulfide in garlic called ajoene. Ajoene has repeatedly been shown to have
anti-clotting properties. It can help prevent certain cells in our blood
(called platelets) from becoming too sticky, and by keeping this stickiness in
check, it lowers the risk of our platelets clumping together and forming a
clot.
Equally impressive about garlic is
its ability to lower blood pressure. Researchers have known for about 10 years
that the allicin made from alliin in garlic blocks the activity of angiotensin
II. A small piece of protein (peptide), angiotensin II helps our blood vessels
contract. (When they contract, our blood is forced to pass through a smaller
space, and the pressure is increased.) By blocking the activity of angiotensin
II, allicin form garlic is able to help prevent unwanted contraction of our
blood vessels and unwanted increases in blood pressure.
More recently, however, researchers
have found that garlic supports our blood pressure in a second and totally
different way. Garlic is rich in sulfur-containing molecules called
polysulfides. It turns out that these polysulfides, once inside our red blood
cells (RBCs), can be further converted by our RBCs into a gas called hydrogen
sulfide (H2S). H2S helps control our blood pressure by triggering dilation of
our blood vessels. When the space inside our blood vessels expands, our blood
pressure gets reduced. (H2S is described as a "gasotransmitter" and
placed in the same category as nitric oxide (NO) as a messaging molecule that
can help expand and relax our blood vessel walls.) Interestingly, our RBCs do
not appear to use processed garlic extracts in the same way that they use
polysulfides in food-form garlic.
Garlic's numerous beneficial
cardiovascular effects are due to not only its sulfur compounds, but also to
its vitamin C, vitamin B6, selenium and manganese. Garlic is a very good source
of vitamin C, the body's primary antioxidant defender in all aqueous
(water-soluble) areas, such as the bloodstream, where it protects LDL cholesterol
from oxidation. Since it is the oxidized form of LDL cholesterol that initiates
damage to blood vessel walls, reducing levels of oxidizing free radicals in the
bloodstream can have a profound effect on preventing cardiovascular disease.
Garlic's vitamin B6 helps prevent
heart disease via another mechanism: lowering levels of homocysteine. An
intermediate product of an important cellular biochemical process called the
methylation cycle, homocysteine can directly damage blood vessel walls.
The selenium in garlic can become an
important part of our body's antioxidant system. A cofactor of glutathione
peroxidase (one of the body's most important internally produced
antioxidant enzymes), selenium also works with vitamin E in a number of vital
antioxidant systems.
Garlic is rich not only in selenium,
but also in another trace mineral, manganese, which also functions as a
cofactor in a number of other important antioxidant defense enzymes, for
example, superoxide dismutase. Studies have found that in adults
deficient in manganese, the level of HDL (the "good form" of
cholesterol) is decreased.
Anti-Inflammatory Benefits Across Body Systems
Our cardiovascular system is not the
only body system that may be able to benefit from garlic's anti-inflammatory
properties. There's preliminary evidence (mostly from animal studies, and
mostly based on garlic extracts rather than whole food garlic) that our our
musculoskeletal system and respiratory system can also benefit from
anti-inflammatory compounds in garlic. Both the diallyl sulfide (DAS) and
thiacremonone in garlic have been shown to have anti-arthritic properties. And
in the case of allergic airway inflammation, aged garlic extract has been show
to improve inflammatory conditions (once again in animal studies).
Even more preliminary is research
evidence showing that some inflammatory aspects of obesity may be altered by
sulfur-containing compounds in garlic. Specifically, there is one stage in
development of the body's fat cells (adipocytes) that appears to be closely
related to status of our inflammatory system. Fat cells cannot become fully
themselves unless they are able to progress from a preliminary stage called
"preadipocytes" to a final stage called "adipocytes." One
of the sulfur compounds in garlic (1,2,-vinyldithiin, or 1,2-DT) appears able
to lessen this conversion of preadipocytes into adipocytes, and the impact of
1,2-DT appears to be inflammation-related. Even though very preliminary, this
research on 1,2-DT is exciting because obesity is increasingly being understood
as a disease characterized by chronic, low level inflammation and our
inflammatory status is precisely where garlic's 1,2-DT has its apparent impact.
Antibacterial and Antiviral Benefits
From a medical history standpoint,
the antibacterial and antiviral properties of garlic are perhaps its most
legendary feature. This allium vegetable and its constituents have been studied
not only for their benefits in controlling infection by bacteria and
viruses, but also infection from other microbes including yeasts/fungi and
worms. (One particular disulfide in garlic, called ajoene, has been
successfully used to help prevent infections with the yeast Candida albicans.)
Very recent research has shown the ability of crushed fresh garlic to help
prevent infection by the bacterium Pseudomonas aeruginosa in burn patients.
Also of special interest has been the ability of garlic to help in the
treatment of bacterial infections that are difficult to treat due to the
presence of bacteria that have become resistant to prescription antibiotics.
However, most of the research on garlic as an antibiotic has involved fresh
garlic extracts or powdered garlic products rather than fresh garlic in whole
food form.
Overgrowth of the bacterium Helicobacter
pylori in the stomach—a key risk factor for stomach ulcer—has been
another key area of interest for researchers wanting to explore garlic's
antibacterial benefits. Results in this area, however, have been mixed and
inconclusive. While garlic may not be able to alter the course of infection
itself, there may still be health benefits from garlic in helping to regulate
the body's response to that infection.
Cancer Prevention
While not as strong as the research
evidence for cruciferous vegetables, research on the allium vegetables—including
garlic—shows that these vegetables have important anti-cancer properties.
Interestingly, high intake of garlic (roughly translated as daily intake of
this food) has been found to lower risk of virtually all cancer types except
cancer of the prostate and breast cancer. However, moderate intake of garlic
(roughly translated as several times per week) has been repeatedly found to
lower risk of only two cancer types—colorectal and renal cancer. This
difference between "high" versus "moderate" garlic intake
may be a real difference that suggests we all need to eat more garlic if we
want to maximize its cancer-related benefits. Or it may be a difference that is
more related to research complications involving the options given to research
participants when reporting their food intake. Still, garlic has a consistent
track record with respect to general anti-cancer benefits, and there are good
research reasons for classifying garlic as an "anti-cancer" food.
The allyl sulfides found in garlic
may play a key role in its cancer-prevention benefits. These garlic compounds
are able to activate a molecule called nuclear erythroid factor (Nrf2) in the
main compartment of cells. The Nrf2 molecule then moves from the main
compartment of the cell into the cell nucleus, where it triggers a wide variety
of metabolic activities. Under some circumstances, this set of events can
prepare a cell for engagement in a strong survival response, and in particular,
the kind of response that is needed under conditions of oxidative stress. Under
other circumstances, this same set of events can prepare the cell to engage in
programmed cell death (apoptosis). When a cell recognizes that it has become
too compromised to continue functioning in a healthy manner with other cells, it
stops proceeding through its own life cycle and essentially starts to dismantle
itself and recycle its parts. It's critical for a cell to determine whether it
should continue on or shut itself down, because cells that continue on without
the ability to properly function or communicate effectively with other cells
are at risk of becoming cancerous. The ability of garlic's allyl sulfides to
activate Nrf2 suggests that garlic may be able to help modify these
all-critical cell responses and prevent potentially cancerous cells from
forming.
One especially interesting area of
research on garlic and cancer prevention involves meat cooked at high
temperatures. Heterocyclic amines (HCAs) are cancer-related substances that can
form when meat comes into contact with a high-temperature cooking surface (400ËšF/204ËšC
or higher). One such HCA is called PhIP (which stands for
2-amino-1-methyl-6-phenylimidazopyridine). PhIP is thought to be one reason for
the increased incidence of breast cancer among women who eat large quantities
of meat because it is rapidly transformed into DNA-damaging compounds.
Diallyl sulfide (DAS), one of the
many sulfur-containing compounds in garlic, has been shown to inhibit the
transformation of PhIP into carcinogens. DAS blocks this transformation by
decreasing the production of the liver enzymes (the Phase I enzymes
CYP1A1, CYP1A2 and CYP1B1) that transform PhIP into activated DNA-damaging
compounds. Of course, your best way to prevent formation of PhIP is not to
bring your meat into contact with a 400F/204C cooking surface in the first
place. But this area of research still bolsters our view of garlic as an allium
vegetable with important cancer-preventive properties.
Garlic and Iron Metabolism
Recent research has shown that
garlic may be able to improve our metabolism of iron. When iron is stored up in
our cells, one of the key passageways for it to be moved out of the cell and
returned into circulation involves a protein called ferroportin. Ferroportin is
protein that runs across the cell membrane, and it provides a bridge for iron
to cross over and leave the cell. Garlic may be able to increase our body's
production of ferroportin, and in this way, help keep iron in circulation as it
is needed.
Description and Physical Appearance
For a small vegetable, garlic (Allium
sativum) sure has a big, and well deserved, reputation. And although garlic
may not always bring good luck, protect against evil, or ward off vampires,
characteristics to which it has been assigned folklorically, it is guaranteed
to transform any meal into a bold, aromatic, and healthy culinary experience.
Garlic is a member of the Lily family and is a cousin to onions, leeks and
chives.
Garlic is arranged in a head, called
a "bulb," which averages about 2 inches in height and diameter and
consists of numerous small separate cloves. Both the cloves and the entire bulb
are encased in paper-like sheathes that can be white, off-white, or have a
pink/purple hue. Although garlic cloves have a firm texture, they can be easily
cut or crushed. The taste of garlic is like no other—it hits the palate with a
hot pungency that is shadowed by a very subtle background sweetness. While
elephant garlic has larger cloves, it is more closely related to the leek and
therefore does not offer the full health benefits of regular garlic.
Fresh, dried and powdered garlic are
available in markets throughout the year, however, fresh varieties from
California are in season from June through December.
Existence and Utility History of Garlic
Native to central Asia, garlic is
one of the oldest cultivated plants in the world and has been grown for over
5000 years. Ancient Egyptians seem to have been the first to cultivate this
plant that played an important role in their culture.
Garlic was not only bestowed with
sacred qualities and placed in the tomb of Pharaohs, but it was given to the
slaves that built the Pyramids to enhance their endurance and strength. This
strength-enhancing quality was also honored by the ancient Greeks and Romans,
civilizations whose athletes ate garlic before sporting events and whose
soldiers consumed it before going off to war.
Garlic was introduced into various
regions throughout the globe by migrating cultural tribes and explorers. By the
6th century BC, garlic was known in both China and India, the latter country
using it for therapeutic purposes.
Throughout the millennia, garlic has
been a beloved plant in many cultures for both its culinary and medicinal
properties. Over the last few years, it has gained unprecedented popularity
since researchers have been scientifically validating its numerous health
benefits.
Currently, China, South Korea,
India, Spain and the United States are among the top commercial producers of
garlic.
Selection and Storage of Garlic
For maximum flavor and nutritional
benefits, always purchase fresh garlic. Although garlic in flake, powder, or
paste form may be more convenient, you will derive less culinary and health
benefits from these forms.
Purchase garlic that is plump and
has unbroken skin. Gently squeeze the garlic bulb between your fingers to check
that it feels firm and is not damp.
Avoid garlic that is soft,
shriveled, and moldy or that has begun to sprout. These may be indications of
decay that will cause inferior flavor and texture. Size is often not an
indication of quality. If your recipe calls for a large amount of garlic,
remember that it is always easier to peel and chop a few larger cloves than
many smaller ones. Fresh garlic is available in the market throughout the year.
Store fresh garlic in either an
uncovered or a loosely covered container in a cool, dark place away from
exposure to heat and sunlight. This will help maintain its maximum freshness
and help prevent sprouting, which reduces its flavor and causes excess waste.
It is not necessary to refrigerate garlic. Some people freeze peeled garlic;
however, this process reduces its flavor profile and changes its texture.
Depending upon its age and variety,
whole garlic bulbs will keep fresh for about a month if stored properly.
Inspect the bulb frequently and remove any cloves that appear to be dried out
or moldy. Once you break the head of garlic, it greatly reduces its shelf life
to just a few days.
Preparing and Cooking for Optimum Effects
The first step to using garlic is to
separate the individual cloves. An easy way to do this is to place the bulb on
a cutting board or hard surface and gently, but firmly, apply pressure with the
palm of your hand at an angle. This will cause the layers of skin that hold the
bulb together to separate.
Peel garlic with a knife or
alternatively, separate the skin from the individual cloves by placing a clove
with the smooth side down on a cutting board and gently tapping it with the
flat side of a wide knife. You can then remove the skin either with your
fingers or with a small knife. If there is a green sprout in the clove's
center, gently remove it since it is difficult to digest.
Chopping or crushing stimulates the
enzymatic process that converts the phytonutrient alliin into allicin, a
compound to which many of garlic's health benefits are attributed. In order to
allow for maximal allicin production, wait at least 5 minutes before eating or
cooking the garlic. Also observe this 5-minute "time out" period before
adding any high acidic ingredient to the garlic (for example, lemon juice).
Ingredients with a pH below 3.5 can also deactivate the enzymatic process.
Since crushing and chopping are the
food preparation steps that activate garlic's enzymes, these steps can help you
obtain many of garlic's special benefits. For example, research has shown that
microwaving or boiling garlic in uncrushed, whole clove form will deactivate
its enzymes, preventing these enzymes from working. For this reason, we
recommend that you chop or crush the garlic cloves prior to heating. According
to research on garlic preparation methods, it only takes 60 seconds of
microwaving whole cloves to lessen some of garlic's health benefits. By
contrast, many of garlic's health benefits (including its anti-cancer
properties) are preserved if the whole cloves are crushed and allowed to sit
for 10 minutes prior to cooking.
The Healthiest Way of Cooking Garlic
We recommend using raw garlic in
many of our recipes. If it is a cooked dish you are preparing and you cannot
tolerate raw garlic, add chopped garlic towards the end of the cooking time to preserve the nutritional profiles and values.
Too much heat for too long will reduce the
activity of the health-promoting sulfur compounds that have formed by letting
it sit for 5-10 minutes; it will also make garlic bitter. Therefore expose
garlic to heat for as little time as possible (5-15 minutes).
If you would like to combine garlic
with oil, we recommend that you avoid high-temperature heating of this oil-garlic
mixture. Keeping the heat at 250°F/121°C or lower will help preserve the health
benefits of both the garlic and the oil. This same principle applies to the
oven roasting of garlic bulbs themselves. We do not recommend the 350°F/177°C
temperature range that you will find in many recipes and on many websites. Once
again, a lower temperature is needed to help preserve health-protective
compounds in garlic.
A Few Quick Serving Ideas
- Pure fresh garlic, canned garbanzo beans, tahini, olive
oil and lemon juice to make quick and easy hummus dip.
- Healthy steamed spinach, garlic, and fresh lemon juice.
- Add garlic to sauces and soups.
- Pure roasted garlic, cooked potatoes and olive oil
together to make delicious garlic mashed potatoes. Season to taste.
Individual Concerns
Garlic is not a commonly allergenic
food, is not known to contain measurable amounts of oxalates or purines and is
also not included in the Environmental Working Group's 2010 report
"Shopper's Guide to Pesticides" as one of the 12 foods most
frequently containing pesticide residues.
The Johns Hopkins Lupus Center has
recently listed garlic as a food to be avoided by persons diagnosed with systemic lupus erythematosus(SLE). While we have not seen any published
research documenting lupus flare-ups with garlic intake, and while the Lupus
Foundation of America has suggested on its website that "occasional use is
cooking is not likely to cause significant problems for most people," we
have heard directly from website visitors who have experienced problems in this
area. If you are a person diagnosed with lupus, we recommend a consult with
your healthcare provider to decide about inclusion or avoidance of garlic in
your meal plan.
Do not store garlic in oil at room
temperature. Garlic-in-oil mixtures stored at room temperature provide perfect
conditions for producing botulism, regardless of whether the garlic is fresh or
has been roasted.
Nutritional Profile
The sulfur compounds in garlic are
perhaps its most unique nutrients. There are literally dozens of well-studied
sulfur molecules in garlic, and virtually all of them have been shown to
function as antioxidants. In addition, many provide us with anti-inflammatory
benefits. The very presence of sulfur in some many different garlic compounds
may also play an important role in our nourishment.
Additionally, garlic is an excellent
source of manganese. It is also a very good source of vitamin B6 and vitamin C.
In addition, garlic is a good source of thiamin (vitamin B1) as well as the
minerals phosphorus, selenium, calcium, and copper.
In-Depth Nutritional Profile
In addition to the nutrients
highlighted in the chart below, an in-depth nutritional profile for Garlic is
also available. This profile includes information on a full array of nutrients,
including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins,
minerals, fatty acids, amino acids and more.
Garlic
1.00 oz-wt 18.00 grams 26.82 calories |
||||
Nutrient
|
Amount
|
DV
(%)
|
Nutrient
Density
|
World's
Healthiest
Foods
Rating
|
manganese
|
0.30
mg
|
15.0
|
10.1
|
excellent
|
vitamin B6
|
0.22
mg
|
11.0
|
7.4
|
very
good
|
vitamin C
|
5.62
mg
|
9.4
|
6.3
|
very
good
|
selenium
|
2.56
mcg
|
3.7
|
2.5
|
good
|
calcium
|
32.58
mg
|
3.3
|
2.2
|
good
|
tryptophan
|
0.01
g
|
3.1
|
2.1
|
good
|
phosphorus
|
27.54
mg
|
2.8
|
1.8
|
good
|
vitamin B1
|
0.04
mg
|
2.7
|
1.8
|
good
|
copper
|
0.05
mg
|
2.5
|
1.7
|
good
|
Making yourself familiar with Food Rating System Chart
In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling.References
- 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
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