Guest guest Posted January 23, 2004 Report Share Posted January 23, 2004 Garlic and onions, as well as shallots, leeks, scallions, and chives, contain the active compound allicin. This phytonutrient significantly lowers cholesterol, reduces the stickiness of blood, and widens blood vessels, helping to prevent heart disease and stroke. Allicin also enhances immunity, warding off bacterial and fungal infections as well as viruses. Cancerous cells are also a target; allicin helps deactivate carcinogenic substances. SiteBuilder - Free web site building tool. Try it! Quote Link to comment Share on other sites More sharing options...
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