El Garlic or Allium sativum, is one of the most important spices of culinary art worldwide, in addition to representing a panacea of natural medicine, being able to consume in its natural state, oil, or dried, the latter also preserves an important variety of health benefits.
Some of the potentially active components of garlic are organosulfur compounds, including a sulfoxide called alliina, according Linus Pauling Institute Micronutrient Information Center, but it must be taken into account that when cutting, cooking or drying the garlic, these compounds may be lost during the process, however in the Dietary supplementsIt is about preserving components such as alliin.
In the case of dried garlic Although its alliin content is not high, it maintains other beneficial properties due to its nutritional content, which favors the control of high blood pressure or hypertension, a risk factor that increases the possibility of heart disease and stroke.
According to Linus Pauling Institute Micronutrient Information Center, garlic supplements do not seem to reduce blood pressure in people with hypertension, however, with only 6 milligrams of dried garlic powder can help reduce sodium intake, by supplanting it instead of salty seasoning or table salt, since a high sodium diet can cause or exacerbate high blood pressure.
El garlic powder has a very high oxygen radical absorption capacity or ORAC, the value of 6523, which indicates the potential of a food to inhibit oxidation in the body and a diet high in antioxidants can reduce the risk of oxidation-related diseasesIncluding heart disease, Parkinson's disease, and Alzheimer's diseaseTherefore, the ORAC value of dried garlic is similar to the ORAC value of onion powder and higher than most fresh vegetables, such as spinach and tomatoes.
Image: MF