The big number clinical and experimental researches of last years is devoted antioxidants and their influence on a human body. Antioxidants are substances which protect cages of our organism from external and internal toxic influences. This influence is especially important for intensively functioning systems, for example, for warm – vascular system  During spent experiments it has been proved, that at long preventive reception of various antioxidants, the risk of development of a heart attack of a myocardium, ischemic illness of heart, a stroke, hypertensive illness considerably decreases. Antioxidants are nutrients which the human body constantly requires. Selenium, zinc concern them, глутатион, vitamins A, With, Е, ОРС. For normal functioning of an organism it is necessary to support constantly balance between free radicals and antioxidizing forces which antioxidants are.
Last years scientists even more often express opinion, that free radicals are one of the reasons of development of many diseases. Their role in progressing of illnesses of heart, a cancer, in acceleration of ageing and in development of immune deficiency is especially great. Free radicals play the important role in strengthening of destruction of fabrics at the ulcers caused by stress, an arthritis, inflammatory process in a gastroenteric path and аутоиммунных diseases.
Antioxidants are as though "hunters" behind free radicals. Thanking it also there is a regulation of that balance about which it was spoken above. And this balance, in turn, helps an organism to grow, develop energy, to struggle with infections and детоксицировать chemical and polluting substances. Antioxidants help an organism to reduce level of damage of fabrics, to accelerate regeneration process. During researches it has been proved, that antioxidants can increase life expectancy of the person.
The most popular antioxidant which constantly is present on our table is a garlic. Garlic is the strongest antioxidant, thanks to presence in it of some sulphidic connections which protect an organism from destroying action of free radicals. Garlic is known for the antimicrobic properties. It is rich фитонцидами, which else name «vegetative antibiotics». These substances allow garlic to struggle with various kinds of microbes, essentially reducing rates of reproduction of microorganisms in human fabrics, promotes easier current of an infection. Thanks to such properties garlic was successfully used in treatment of a dysentery and a belly typhus during the First World War. Activity of garlic and in relation to fungoid infections is high. And though degree противомикробной activity at garlic is less than at modern chemical preparations, but it is compensated by absence of by-effects and toxicity that is very important for people with a problem liver.
Garlic can be used with success and in complex treatment of illnesses of heart. It has favorable an effect on a cholesterol exchange in a human body. Garlic objectively reduces synthesis триглицетидов in a liver, and it in turn, interferes with atherosclerosis development. According to some researches, garlic not only reduces cholesterol level in blood, but also reduces displays of already available atherosclerosis. One more important point – garlic improves blood circulation for the account of influence on formation of intravascular blood clots and by that is serious means for heart attack and stroke preventive maintenance.
The frequent use of garlic in your diet can become a prophylactic preventing cancer diseases. Scientists from Pennsylvania have spent a number of researches in which result one more surprising property of this plant was revealed: garlic components are capable to oppress synthesis of such carcinogens, as нитрозамины. It contains in the structure, in enough considerable quantities, selenium and other substances from group of antioxidants. The last protect a molecule of DNA from free radicals and other chemical aggressors, preventing occurrence of mutations in протоонкогенах. Thus, it is possible to recognise garlic as the anticarcinogenic means accessible to all levels of population. In the countries where it is a traditional component of ethnic cuisine, people are ill with a cancer much less in comparison with those countries where it practically do not use in food.
Natalia Biatova,
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