Garlic contains a substance, called “allicin”. Allicin is considered the major biologically active component of garlic which is produced when garlic is crushed or chopped. Not only offering antioxidant benefits, but allicin also helps reducing cholesterol absorption from gastrointestinal tract into bloodstream. In addition, allicin exhibits antiplatelet effects, thus it reduces platelet aggregations resulting in less formation of a thrombus (clot) when blood vessels are inflamed or injured. However, allicin is usually found in fresh garlic. Taking allicin in dietary supplement form requires medical consultation prior to administration.
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