Garlic
Widely used for cooking, garlic is also recognized for its medicinal use throughout modern and ancient history. Many health experts consider it to be one of the most powerful natural antibiotics. One of its compounds, diallyl sulfide, was found to be a hundred times more effective compared to the antibiotics used to combat the campylobacter bacteria, which is a common trigger for intestinal infections.
Because garlic’s organosulfur compounds exhibit a broad range of antimicrobial properties, such as antibiofilm, antitoxin, and bactericidal against many bacterial strains, including multi-drug resistant variants, it can be a viable treatment option for tooth infections. In addition, this bulbous plant can also help improve elevated blood pressure and cholesterol levels. In a study where participants were given supplements for four months, the results showed that garlic extract improved their blood lipid profiles and reduced diastolic and systolic blood pressure.
It also strengthens the antioxidant potential in the blood, decreasing oxidation products or MDA in your blood and minimizing the body’s oxidation reactions. Therefore, researchers concluded that garlic might reduce blood pressure and high cholesterol. It’s also an effective prophylactic against many conditions. Additionally, it’s possible to reap garlic’s health benefits, whether it’s eaten raw or cooked.
