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Cardiovascular Health: Garlic is known for its potential cardiovascular benefits. It may help lower blood pressure by promoting vasodilation (the widening of blood vessels), reducing arterial stiffness, and inhibiting the activity of angiotensin-converting enzyme (ACE), which regulates blood pressure. Garlic may also help lower LDL cholesterol levels and prevent the oxidation of LDL cholesterol, reducing the risk of atherosclerosis and cardiovascular disease.
Antioxidant Effects: Garlic contains antioxidants that help neutralize free radicals and reduce oxidative stress in the body. Antioxidants play a role in protecting cells from damage caused by reactive oxygen species (ROS) and may help prevent chronic diseases such as cardiovascular disease, cancer, and neurodegenerative disorders.
Immune System Support: Garlic has immunomodulatory properties that may help support the immune system and enhance the body's defense against infections. It may stimulate the production and activity of immune cells, such as lymphocytes and macrophages, and increase the production of cytokines involved in the immune response.
Antimicrobial Activity: Garlic exhibits broad-spectrum antimicrobial effects against bacteria, fungi, viruses, and parasites. It contains compounds such as allicin, which have been shown to inhibit the growth and spread of pathogens. Garlic may be beneficial for treating infections such as colds, flu, candidiasis, and foodborne illnesses.
Anti-inflammatory Effects: Garlic contains bioactive compounds that have anti-inflammatory properties, which may help reduce inflammation in the body. It may inhibit the production of pro-inflammatory cytokines and enzymes, thereby alleviating symptoms of inflammatory conditions such as arthritis, asthma, and inflammatory bowel disease (IBD).
Cancer Prevention: Some studies suggest that garlic may have potential anticancer effects, inhibiting the growth and spread of cancer cells. Garlic contains organosulfur compounds that may help induce apoptosis (programmed cell death) in cancer cells, inhibit tumor angiogenesis (the formation of new blood vessels that feed tumors), and prevent metastasis (the spread of cancer to other parts of the body).
Digestive Health: Garlic has been traditionally used to promote digestive health and alleviate gastrointestinal discomfort. It may help stimulate digestion, reduce bloating and gas, and improve gut microbiota balance. Garlic may also have prebiotic effects, promoting the growth of beneficial bacteria in the gut.
Detoxification: Garlic contains sulfur-containing compounds that support liver detoxification processes. It may help enhance the activity of liver enzymes involved in detoxification and facilitate the elimination of toxins and harmful substances from the body.
garlic,allium sativum,allium
| Rank | Probiotic | Impact |
|---|---|---|
| genus | Bacillus | Reduces |
| genus | Bifidobacterium | Reduces |
| genus | Pediococcus | Increases |
| species | Akkermansia muciniphila | Increases |
| species | Alkalihalophilus pseudofirmus | Reduces |
| species | Bacillus aeolius | Reduces |
| species | Bacillus horti | Reduces |
| species | Bacillus infernus | Reduces |
| species | Bacillus pumilus | Reduces |
| species | Bacillus subtilis | Reduces |
We extend modifiers to include items that changes the parent and child taxa. I.e. for a species, that would be the genus that is belongs to and the strains in the species.
| 📓 Direct Citations | 👪👶 Indirect Citations | Taxonomy | Rank | Effect |
|---|---|---|---|---|
| 12 | 1 | Staphylococcus aureus | species | Decreases |
| 9 | 0 | Candida albicans | species | Decreases |
| 9 | 0 | Escherichia coli | species | Decreases |
| 6 | 1 | Lactobacillus | genus | Increases |
| 4 | 9 | Staphylococcus | genus | Decreases |
| 4 | 2 | Enterobacteriaceae | family | Decreases |
| 4 | 1 | Bifidobacterium | genus | Decreases |
| 4 | 0 | Pseudomonas aeruginosa | species | Decreases |
| 3 | 3 | Salmonella | genus | Decreases |
| 3 | 3 | Streptococcus | genus | Decreases |
| 3 | 2 | Akkermansia | genus | Increases |
| 3 | 1 | Staphylococcaceae | family | Decreases |
| 3 | 1 | Clostridium | genus | Decreases |
| 3 | 1 | Bacteroides | genus | Decreases |
| 3 | 1 | Klebsiella pneumoniae | species | Decreases |
A higher number indicates impact on more bacteria associated with the condition and confidence on the impact.
We have X bacteria high and Y low reported. We find that the modifier reduces some and increases other of these two groups. We just tally: X|reduces + Y|Increase = Positive X|increases + Y|decrease = Negative.
Benefit Ratio:
Numbers above 0 have increasing positive effect.
Numbers below 0 have increasing negative effect.
| Condition | Positive Impact | Negative Impact | Benefit Ratio Impact |
|---|---|---|---|
| Abdominal Aortic Aneurysm | 0.8 | 0.8 | |
| Acne | 3.1 | 2.1 | 0.48 |
| Addison's Disease (hypocortisolism) | 0.5 | 0.5 | |
| ADHD | 7 | 2.9 | 1.41 |
| Age-Related Macular Degeneration and Glaucoma | 0.8 | 0.6 | 0.33 |
| Allergic Rhinitis (Hay Fever) | 5.7 | 5.2 | 0.1 |
| Allergies | 11 | 6.6 | 0.67 |
| Allergy to milk products | 2.6 | 4 | -0.54 |
| Alopecia (Hair Loss) | 1 | 1.6 | -0.6 |
| Alzheimer's disease | 15.2 | 9.1 | 0.67 |
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