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The plant clove is mostly used as a spice because of its strong flavor and recognizable fragrance. Not everyone is aware, though, that garlic also works wonders as a natural antibiotic to treat parasites, bacteria, and illnesses. What substances do the plant's properties attribute to, and when is it worthwhile to use it?

What does garlic contain?

Many therapeutic components, including amino acids, mucilaginous chemicals, flavonoid compounds, and saponins, are found in clove. Together with the trace elements chromium, nickel, and cobalt, we also detect vitamin C, vitamins B1 and B2, vitamin PP, provitamin A, potassium, magnesium, and calcium salts. The essential oils found in raw garlic, with their distinctively potent fragrance, are what matter most. Although raw garlic is high in sulphides and allicin, which are what give it its characteristics, not everyone will often go for this plant due to its strong flavor and aroma. As a result, odourless garlic products have been created, including freeze-dried garlic and oil macerates. These are supplements that we can take without being concerned about bad breath or burning.

What properties does garlic have?

Garlic's most well-known benefits are used to treat respiratory virus infections. This is so that the plant's volatile sulphur compounds and essential oils can help the body fight off illnesses and colds. Clove warms, stimulates sweating, which helps to lower fever. It also opens up the airways and facilitates expectoration of secretions. Garlic cloves include chemicals that are likewise anticoagulant in nature. Garlic lowers atherosclerotic lesions, increases blood flow and vessel flexibility, and reduces atherosclerotic lesions to minimize the risk of heart attacks and strokes. In addition to its flavor and scent, garlic is utilized in food because of how it affects the digestive system. Garlic improves the digestion of fatty foods by speeding up the intestines' job, preventing gas, and increasing bile output. Moreover, garlic can be utilized to combat germs and intestinal parasites. It's interesting that the plant kills streptococci and staphylococci while not hurting the normal bacterial flora when used as a natural antibiotic. The antioxidant activity of garlic is maybe its least well-known quality. Due to its strong antioxidant content, it fights free radicals and slows the aging process of cells. It can be said to be both a natural antibiotic and a revitalizing agent because it simultaneously gives the body a wealth of essential vitamins and minerals.