Macerated garlic Garlic has three fundamental properties: protector against infections, regulator of blood pressure and protector against atherosclerosis. Garlic owes its antiparasitic properties to volatile substances with vermifuge properties, that is, they kill intestinal and gastric parasites; and owes its antibiotic and antiviral properties to a substance called "allicin", with antiseptic, bactericidal and fungicidal properties. In vitro activity has been demonstrated against Candida albicans, Trichomonas, Staphylococcus aureus, E. coli, Salmonella typhi, S. paratyphi, Shigella dysenterica, and Vibrio cholerae. As a regulator of hypertension, garlic acts as a vasodilator, thus reducing blood pressure, and reduces platelet aggregation, significantly improving blood circulation. Finally, garlic has been shown to have a lipid-lowering action, regulating both triglycerides and cholesterol in the blood. In short, garlic oil protects the cardiovascular system (and the body in general) at three levels: preventing infections, controlling blood pressure and regulating cholesterol levels. How to use: Take 600-1200 mg three times a day, with meals. Warnings: Garlic does not present many contraindications, however, some people have experienced some halitosis, which usually disappears after a while. In very high doses, on an empty stomach, it can cause gastric irritation. It could increase bleeding, so in cases of taking anticoagulants, consult a doctor. Not recommended during pregnancy and lactation.
