Garlic

Garlic is a plant that belongs to the family of Alliaceae and is native to the Himalayan region. Garlic bulbs are used as condiments for cooking. Its Latin name, “alium sativum”, is highly expressive as it means “to give scent”.
Garlic plays many roles in the organism: it regulates blood pressure, it is a natural anticoagulant (it prevents the formation of blood clots) and it reduces the concentration of lipids in the blood as well as cholesterol levels. Its antiseptic action on the intestines strengthens the defences of the body. This is why it is generally advisable for people who suffer from high blood pressure or whose immune defence system has been impaired, for instance because of an antibiotic therapy. Some experts also recommend eating garlic on a regular basis because of its protective effect against stomach and colon cancer. Indeed, like other types of healthy food (green tea, soya, mushrooms, turmeric, etc.), garlic contains molecules whose effectiveness against cancer is recognised by the international scientific community.