Not exact matches
When combined with
ajoene, it reduces lipid content in the arterial walls, causing deposits
of LDL - or «bad cholesterol» - to be oxidized and excreted.
Garlic is rich in
ajoene, a sulfuric compound responsible for thinning the blood and decreasing the presence
of lipids.
Ajoene — allicin is formed as a by - product of alliin and allinase and ajoene is in turn formed as a by - product of al
Ajoene — allicin is formed as a by - product
of alliin and allinase and
ajoene is in turn formed as a by - product of al
ajoene is in turn formed as a by - product
of allicin.
When garlic is chopped or crushed, allicin and allinase come together to form the powerful antibacterial agent, which then develops into the greatest fighter
of them all,
ajoene.
Various studies have found
ajoene to have the strongest activity
of all garlic compounds in inhibiting the growth
of Candida albicans.