Product Description

Whatis Garlic:-

Garlicis an herb. It is best known as a flavoring for food. But over the years,garlic has been used as a medicine to prevent or treat a wide range of diseasesand conditions. The fresh clove or supplements made from theclove are used for medicine.

Uses &Benefits :-

Garlic is used for many conditions related to the heart andblood system. These conditions include highblood pressure, high cholesterol,coronary heart disease,heartattack, and “hardening of the arteries” (atherosclerosis). Some of these usesare supported by science. Garlic actually may be effective in slowing thedevelopment of atherosclerosis andseems to be able to modestly reduce bloodpressure.

Some people use garlic to prevent colon cancer, rectal cancer, stomach cancer,breastcancer, prostatecancer, and lungcancer. It is also used to treat prostate cancer and bladder cancer.

Garlic has been tried for treating an enlarged prostate (benign prostatic hyperplasia;BPH), diabetes, osteoarthritis,hayfever (allergic rhinitis), travelers diarrhea, high blood pressure late in pregnancy (pre-eclampsia), coldand flu. It is also used for building the immune system, preventingtick bites, and preventing and treating bacterial and fungal infections.

Other uses include treatment of fever, coughs,headache, stomach ache, sinus congestion, gout, rheumatism, hemorrhoids, asthma, bronchitis,shortness of breath,low blood pressure, low blood sugar, high blood sugar, and snakebites. It is alsoused for fighting stress and fatigue, and maintaining healthy liver function.

Some people apply garlic oil to their skin totreat fungal infections, warts, and corns. There is some evidence supportingthe topical use of garlic for fungal infections like ringworm, jock itch, and athlete’sfoot; but the effectiveness of garlic against warts and corns is stilluncertain.

There is a lot of variation among garlicproducts sold for medicinal purposes. The amount of allicin, the activeingredient and the source of garlic’s distinctive odor, depends on the methodof preparation. Allicin is unstable, and changes into a different chemicalrather quickly. Some manufacturers take advantage of this by aging garlic tomake it odorless. Unfortunately, this also reduces the amount of allicin andcompromises the effectiveness of the product. Some odorless garlic preparationsand products may contain very little, if any, allicin. Methods that involvecrushing the fresh clove release more allicin. Some products have a coating(enteric coating) to protect them against attack by stomach acids.

While garlic is a common flavoring in food, somescientists have suggested that it might have a role as a food additive toprevent food poisoning. There is some evidencethat fresh garlic, but not aged garlic, can kill certain bacteria such as E.coli, antibiotic-resistant Staphylococcus aureus, and Salmonella enteritidis inthe laboratory.

Directions of use
1 VegCapsule 1-2 times a day or as directed by healthcare professional

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