What is garlic oil？
Garlic oil is the volatile oil derived from garlic. It is usually prepared using steam distillation, and can also be produced via distillation using ether. It is used in cooking and as a seasoning, a nutritional supplement, and also as an insecticide. The story of garlic oil is about a substance with a long history and widespread medicinal value. Originally produced by extracting the active ingredients of garlic, it is used in Traditional Chinese Medicine and traditional health supplements for its antibacterial, anti-inflammatory, and cardiovascular health-enhancing properties. While there is no specific “story of garlic oil,” its history is closely intertwined with the history of human use of garlic. Garlic itself is a very ancient crop, with records of cultivation dating back more than 5,000 years to ancient Egypt. During the Han Dynasty, Zhang Qian introduced garlic from the Western Regions to China and began to promote its cultivation. As history progressed, people gradually discovered the active ingredients of garlic and purified and utilized them, which is the origin of garlic oil.
What are the benefits of garlic oil？
Garlic essential oil has powerful antibacterial and anti-inflammatory properties, helping the body fight off various pathogens and viruses. Consuming garlic essential oil can effectively prevent colds and other respiratory infections, while also aiding wound healing and reducing inflammation. Garlic essential oil is believed to lower blood pressure and improve cardiovascular health. Consuming garlic essential oil can promote vasodilation, lower blood pressure, reduce the risk of heart disease and stroke, and improve heart function.
Antibacterial and Anti-inflammatory
It has powerful antibacterial and anti-inflammatory properties, helping the body fight bacteria and viruses, preventing colds and respiratory infections.
Cardiovascular Health
It can effectively lower total cholesterol and LDL cholesterol levels, helping improve cardiovascular health and reduce the risk of heart disease and stroke.
DetoxificationIt binds to fat, promoting the elimination of toxins and impurities from the body, accelerating wound healing, and aiding in the removal of waste products.
Long-term consumption of garlic can lower total cholesterol
A recent study led by Professor Wang Hui of the School of Public Health at Shanghai Jiao Tong University School of Medicine has found that long-term, low-dose garlic consumption can effectively lower levels of total cholesterol, LDL-cholesterol (LDL-cholesterol), and inflammatory markers. The research was recently published in the internationally renowned journal Critical Reviews in Food Science and Nutrition.
Professor Wang Hui’s team analyzed blood lipids, liver function, blood pressure, and inflammatory indices in 1,333 subjects (752 taking garlic supplements and 581 taking placebos).The study found that garlic consumption significantly lowered total cholesterol and LDL-cholesterol levels, particularly in patients with cardiovascular disease, with low-dose and long-term intervention (greater than 90 days) showing a more pronounced effect. Furthermore, the study found that garlic consumption significantly reduced levels of the inflammatory markers IL-6 and TNF-α. The researchers believe this study provides methodological guidance and recommendations for garlic-based dietary strategies for the prevention and treatment of cardiovascular disease.
Cooking garlic in oil can lower cholesterol?
The allicin in garlic can reduce cholesterol synthesis, lowering both total cholesterol and low-density lipoprotein (LDL) cholesterol, making it a good food for heart health. According to a National Taiwan University study, consuming one clove of garlic a day significantly lowers cholesterol. The allicin in garlic can also reduce platelet viscosity, preventing platelets from sticking to blood vessel walls and causing arteriosclerosis, thus protecting the arteries.
How to make garlic oil ear infection?
You can drop a crushed garlic clove into 15ml of oil and leave it overnight and the next day. Strain the garlic out after 24 hours and then keep the oil somewhere cool and dark.
