And you may already have some in your kitchen…
Our diet greatly influences our state of health. Blood sugar, for example, is modified by our diet since it corresponds to the level of sugar in the blood. It must be monitored, particularly in diabetics but also in people who watch their weight. Lipids correspond to the fats in the foods we eat and excessive consumption of which increases the risk of cardiovascular diseases (and again weight). “Disorders of glucose and lipid metabolism can lead to a number of chronic diseases, including atherosclerosis, diabetes and hepatic steatosis.” recall Chinese researchers who looked into the dual benefits of an almost essential food in the kitchen.
They carried out extensive searches in four databases -PubMed, Web of Science, Embase and the Cochrane Library- until February 2024. Around twenty studies, comprising a total of 29 clinical trials and involving 1,567 participants from various countries such as Canada, Pakistan, the United States, Poland and Denmark, were reviewed. The participants were between 18 and 80 years old and some suffered from health problems, including type 2 diabetes, obesity, hypertension and non-alcoholic fatty liver disease. Others were in good health. The goal is to observe the complete impact of the food on the body.
Ultimately, the results published in the journal “Nutrients” show that by introducing the famous ingredient into their diet, the participants had a reduction in their fasting glucose levels as well as their total and LDL cholesterol levels (bad cholesterol), while having an increase in HDL cholesterol (good cholesterol). What food is this?
Garlic. Powdered, raw, in oil… “The results showed that garlic has a beneficial effect on blood sugar and blood lipids in humans, and their association was statistically significant” the researchers report in the study. Garlic reduces oxidative stress, a type of cell wear and tear which particularly promotes cardiovascular diseases. It also works by stimulating insulin secretion, helping to reduce blood glucose. “Garlic has a wide range of biological effects, with a multitude of functions: anticancer, antioxidant, antimicrobial, antiasthmatic. These characteristics of garlic come from the presence of sulfur and various compounds, such as allicin, alliin and methylallyl trisulfide” explain the researchers. It is also thanks to these components that garlic could help control and reduce blood sugar and blood lipids. The scientists’ goal is now to conduct tests on larger samples to confirm these results. In the meantime, remember to sprinkle it more often…
