Enhances Immune Function

Garlic is a powerful rejuvenative herb. It is high in iodine and sulfer. The body converts garlic to alkaline ash in the process of digestion. It is useful in reducing blood cholesterol, removing flatulence and producing hypotension effect. It has fibrinolytic activities i.e. break down of fibrine which lowers cholesterol level. Garlic also decreases serum triglycerides and phospholipid levels and oxides those enzymes which are required for cholesterol production in the body. It is a good remedy for atonic dyspepsia. It is also expectorant and antiseptic. Its allisatin I and allisatin II salts act like strong antibiotics and kill the Tubercular bacilli in sputum or in other parts of the body. It contains the minerals Selenium and Germanium which enhance the beneficial effect of Garlic. S- Ally Cysteine Sulphoxide (allicin); isolated from Garlic dose 200mg/Kg decrease serum lipids, blood glucose and activity of serum enzymes. Garlic has a multifaceted action on the cardiovascular system. It has a strong anti-oxidant activity also.

Garlic protects the human body from the attack of bacteria and bacillae in times of epidemics or when the danger of infection is prevalent. It is an internal antiseptic and contains a bacteriocide called Crotonaldehyde. It has stimulating effect on the sexual glands also.

The capsule renews blood, cleans its all impurities, regulates the digestion and removes all parasites in the intestines which might be injurious. It is recommended for the diseases of the lungs, arterio - sclerosis, high blood pressure, gout, rheumatism,asthma, chronicle bronchial catarrh, intestinal complaints, loss of appetite, constipation and worms.

Recent researches show remarkable effect of garlic in protecting some form of cancers.

A survey of 4,000 Italians and Chinese was reported at the First World Congress on the Health Significance of Garlic in Washington, D.C., in 1990. The results of this survey led researchers to conclude that people who eat lots of garlic and its relatives, including onions, leeks, chives and scallions - at least 25 to 50 pounds a year over 20 years - have fewer cases of stomach cancer.

In the laboratory, both raw and dried garlic have been shown to destroy tumor cells. It takes about three hours for garlic compounds to enter the cell, but once in place they get to work almost immediately. Studies reported in 1977 showed that garlic breaks down fibrin - the substances that blood clots are made of - and thus stops clots from forming.