Tag: garlic

  • Seven benefits of garlic you may not know

    Seven benefits of garlic you may not know

    Garlic belongs to the Genus Allium family. Garlic bulbs are normally divided into numerous fleshy sections called cloves and they are used for consumption or for medicinal purposes.

    Garlic can be gotten anywhere and it can be used for culinary purposes by adding flavor to meals and also for health benefits. Here are six benefits of garlic you might not have discovered: 

    *Garlic helps to boost the immune system and  protect against illness like cold, cough and fever.

    *Garlic helps to reduce high blood pressure and hypertension that can lead to cardiovascular diseases. It relax the blood vessels and allows blood to flow easily.

    *Garlic helps to improve cholesterol levels. It supports the heart and brain health,thereby lowering the risk of heart diseases. It also stabililizes blood sugar levels.

    Read Also: MY BEAUTY REGIMEN: I exfoliate with salt, ginger and garlic

    *Garlic has antibiotic properties called Allicin which can help to fight infections and prevent viruses from entering the body cells, thus, protecting against chronic diseases.

    *Garlic helps to detox the body, i.e getting rid of the things that doesn’t belong in the body which helps humans to live longer.

    *Garlic protects your food. The anti bacterial properties in garlic can kill the bacteria that can lead to food poisoning.

    Lastly, Garlic in various forms, whether in powder, oil or a smooth paste can serve as seasoning or condiments that adds flavor to your meals.

  • Health benefits of garlic

    Health benefits of garlic

    Whole books have been written about garlic, an herb affectionately called “the stinking rose” in light of its numerous therapeutic benefits. A member of the lily or allium family, which also includes onions and leeks, garlic is rich in a variety of powerful sulfur-containing compounds including thiosulfinates (of which the best known compound is allicin), sulfoxides (among which the best known compound is alliin), and dithiins (in which the most researched compound is ajoene). While these compounds are responsible for garlic’s characteristically pungent odour, they are also the source of many of its health-promoting effects.

    More recent research has identified additional sulfur-containing compounds that are responsible for garlic’s star status as a health-supporting food. These sulfur compounds include 1,2-vinyldithiin (1,2-DT), and thiacremonone. The hydrogen sulfide gas (H2S) that can be made from garlic’s sulfides has also been the subject of great research interest. When produced and released from our red blood cells, this H2S gas can help dilate our blood vessels and help keep our blood pressure under control.

    Finally, when thinking about the sulfur compounds in garlic, it is important to remember that sulfur itself is a key part of our health. Several research studies have noted that the average U.S. diet may be deficient in sulfur, and that foods rich in sulfur may be especially important for our health. In addition to all of the sulfur-related compounds listed above, garlic is an excellent source of manganese and vitamin B6, a very good source of vitamin C, and a good source of selenium.

    Cardiovascular benefits

    Most of the research on garlic and our cardiovascular system has been conducted on garlic powder, garlic oil, or aged garlic extracts rather than garlic in food form. But despite this research limitation, food studies on garlic show this allium vegetable to have important cardioprotective properties. Garlic is clearly able to lower our blood triglycerides and total cholesterol, even though this reduction can be moderate (5-15%).

    But cholesterol and triglyceride reduction are by no means garlic’s most compelling benefits when it comes to cardioprotection. Those top-level benefits clearly come in the form of blood cell and blood vessel protection from inflammatory and oxidative stress. Damage to blood vessel linings by highly reactive oxygen molecules is a key factor for increasing our risk of cardiovascular problems, including heart attack and atherosclerosis. Oxidative damage also leads to unwanted inflammation, and it is this combination of unwanted inflammation and oxidative stress that puts our blood vessels at risk of unwanted plaque formation and clogging. Garlic unique set of sulfur-containing compounds helps protect us against both possibilities—oxidative stress and unwanted inflammation.

    • Source: www.whfoods.com
  • Health benefits of garlic

    There is something irresistible about the aroma of roasted garlic. It is so captivating with its powerful notes, that it has long been used as a flavour booster in curries, stir-fries, pastas, meat preparations, sensational sauces – you name it! It has the power to instantly liven up any dish and treat some of the most common ailments. While raw garlic is a common ingredient in every kitchen, in the ancient times, it was highly valued for its numerous health-benefiting properties, which are still followed in many cultures today. Our ancestors have used it as a bug-repellant; medieval Europe against plague and the Egyptians would even bury it along with their dead! Some benefits of garlic are credited to the presence of the sulphur-containing compound, Allicin, found in fresh, crushed or chewed garlic, due to which it has anti-bacterial and healthy skin properties. Some startling claims mention that it may help prevent some forms of cancer too. The health benefits of garlic are aplenty. Garlic is a part of the onion family and the ‘bulb’ of this herb typically consists of 10-20 smaller sections called the ‘cloves’. Each small clove is a powerhouse of flavour as well as medicinal properties.

    Every 100 grams of garlic will serve you with close to 150 calories, 33 grams of carbs, 6.36 grams of protein. Garlic is also enriched with Vitamin B1, B2, B3, B6, folate, Vitamin C, calcium, iron, magnesium, manganese, phosphorous, potassium, sodium and zinc.

    Such benefits include the blood purifier – Take two cloves of raw garlic with some warm water every day, early in the morning and consume a lot of water the entire day. If you’re looking to shed some pounds, squeeze the juice of half a lemon

    in a glass of lukewarm water and have it with two cloves of garlic in the mornings. Garlic will help to cleanse your system and flush out toxins.

    Cold and Flu; Garlic provides you relief from that stubborn cold and flu.

    Prevention of heart disease

    Consuming garlic on a daily basis (in food or raw) helps to heart disease levels because of the anti-oxidant properties of Allicin. It is also immensely beneficial to regulate blood pressure and blood sugar levels. It is essential to remember that the sulphur-containing compound Allicin tends to lose its medicinal properties when garlic is cooked whole. It is imperative to consume garlic raw or semi-cooked to derive any of its benefits. Other benefits include anti-bacterial and anti-parasitic; cancer prevention; good for skin and hair.

    However, asthma patients should not consume garlic as it may have side-effects.

    Garlic should be avoided before surgeries or medical operations.

    Do not consume more than two-three garlic cloves in a day without consulting a doctor.

  • Sunflower, onions, garlic, good for cold

    Sunflower, onions, garlic, good for cold

    Regular consumption of onions, garlic and sunflower seed has been recommended to ward off catarrh and cold as the rainy season beckons.

    According to a traditional medicine practitioner, Dr Lambo Adebisi, these plants have essential vitamins and minerals to put the two ailments at bay.

    Adebisi said mere inhaling the smell of onions, sunflower and garlic alone can help clear the mucous membrane and nasal track.

    This form of healing is aromatherapy, he said, adding: “It is not so courted in Nigeria, except among those who have travelled far and wide”.

    He said it is a form of alternative medicine that uses plant materials and aromatic plant oils and essential oils, and other aromatic compounds for the treatment of diseases.

    People, he advised, can also mix some cold pressed natural sun flower oil with some seabuckthorn seeds oil and grease the inside of their nostrils with a cotton bud or place a soak cotton with the mixture on their nostrils and inhale a couple of times.

    Garlic tea, he said, can be drunk twice daily to relieve a catarrh problem.

    People who have catarrh, he said, can soak two fingers in vinegar and rub their nose from the tip to beneath the eye area. “Besides, those who have cold or catarrh can bring a bulb of onion close to their nose to smell it. Similarly, vinegar can be applied on the nostrils.

    “With two dried fingers, rub on the nostris some vinegar, then put another finger in vinegar and daub the insides of his nostrils. This will bring some relief. Also, people can burn garlic cloves, which has been peeled off for three seconds and inhale the resulted smoke on one nostril and then on the other afterwards,” he said.

    He said people can drink garlic tea to prevent coming down with allergic reactions or seasonal allergic rhinitis, or even hay fever

    “All a sick person needs to do is boil 20 garlic cloves, 20 bulbs of onions and some violets flower in one litre of water to be taken daily.

    The sick person can be taking one or two cups daily depending on his immunity.

    Adebisi recommended foods, which are rich in magnesium.

    He said this is active against the ailments, adding that cucumbers and red pepper have magnesium, as such people should consume then in soup when sick.

  • Carrot, lemon, garlic, others good for blood purification

    Carrot, lemon, garlic, others good for blood purification

    Carrot, lemon, garlic and green leafy vegetables are good for blood purification, a natural health practitioner, Dr Chigoziri Moses, has said.

    In an interview with The Nation, the medic said fruits and vegetables help to remove toxins and unwanted substances from the blood.

    Moses said fruits and vegetables contain micro-nutrients, which remove impurities from the body, particularly the blood.

    He said people who eat raw herbs, especially juice, would maintain   a healthy blood.

    “A simple way to remove toxins from the blood is to drink a glass of carrot juice one hour before or after breakfast. Carrot is a rich source of vitamin A, which helps eliminate toxins from the body,” he said.

    Beet, Moses said, is another vegetable that is well-known for its strong blood purifying properties.

    It is a rich source of nutrients, such as flavonoids, amino acids, folic acid, magnesium, calcium, potassium, vitamin A, and vitamin C, he added.

    “Beets help to reduce blood pressure, purify blood, and support the production of red blood cells. Beet juice is very strong and so it is recommended that people drink only one-fourth of a cup of beet juice or mix it with juices of other vegetables, such as carrot, spinach or cucumber,” he said.

    He described lemon as an effective blood cleansing agent, adding: “People can add some drops of lemon juice and a tablespoon of honey to a glass of warm water and drink it on an empty stomach in the morning.

    “This also helps people to lose weight. It strengthens immune system, improves the glow of your skin and enhances digestion, as well as treats respiratory problems, toothache and gum bleeding.”

    Garlic, he said, can also help to lower high blood pressure. “It eliminates plague from arteries. This medicinal herb is also useful to improve the flow of blood and relax its vessels. So, people can eat a few cloves of garlic daily to purify their blood.

    “Garlic supplements are also available in the market. People may not feel comfortable to chew cloves of garlic due to its foul odour. This should not pose a challenge to anyone as they can get the same result by cutting a clove into pieces with a knife; after that pour the pieces into the mouth and drink it with a glass of clean-drinking water. This way, you overcome the foul-smelling garlic odour.”

    Green leafy vegetables, he said, contain chlorophyll, which is good for cleansing the blood.

    “The green leafy vegetables have excellent blood purifying properties. It helps to remove toxins from the blood and intestine. In fact, juice fasting is considered to be one of the best ways to purify or cleanse the blood. People can drink juices of green vegetables, such as stinging nestle, barley grass, spinach, parsley, alfalfa, and garden-egg leaves to get rid of toxins from the blood,” Moses said.

    Explaining how blood purification works, he said blood can be likened to a car, which is used for transportation, and as such, require a routine maintenance if it is to last.

    Blood, he said, can be purified through a simple and affordable way by using herbal juices or direct eaten of raw dietary herbs.

    This, he said, would save people the pain of visiting the hospital.

    Moses said there are many disorders in the blood, caused by oxygenated blood that cannot make the circuit of the body without restriction.

    “There are many reasons blood flowing around the body may be inhibited. For example, clots may form in the larger veins in the leg or pelvic area, travel to the lung, and become trapped in the pulmonary artery; that results in diminished blood flow and less oxygen getting pumped to the rest of the body,” he said.

    He urged people to purify their blood with dietary herbs, saying they are readily available.

    “When you take appropriate measures to take care of your blood, you avoid a lot of health crisis which include a condition called pulmonary embolism, which is difficult to detect, but usually accompanied by a sudden shortness of breath and can be life-threatening. When plague or fatty deposits form along the walls of the arteries, it causes them to harden and constrict. Hypertension also known as high blood pressure (HBP) occurs because blood exerts greater force against the walls of the narrowed and/or more rigid blood vessels.

    “Hypertension can lead to stroke, pectoris angina (chest pain), kidney damage, and heart attack. There are other health challenges associated with blood circulation performance,” he said.

    Moses said if toxins and other unwanted substances are eliminated from the body, the people would have healthy body, adding: “A proper blood cleansing process done effectively, will remove toxins from the body.”

    He said blood purification would also improve the conditions of people’s skin, boost energy and ward off skin conditions, such as acne, rashes, skin infections, eczema, and psoriasis,” he said.

    People, Moses said, can purify or detoxify their blood by adding blood cleansing foods and herbs to their diet, and as such, flush toxins out of their blood.

  • ‘Garlic, ginger, thyme are immune boosters’

    ‘Garlic, ginger, thyme are immune boosters’

    Regular consumption of garlic, ginger, thyme and other natural antibiotics can boost the immune system and prevent infections, a naturopath, Dr Gilbert Ezengige, has said.

    He listed the antibiotics as goat weed (Imiesu-yoruba), Christmas bush (Èpa-Yoruba) and clove (Kanafuru-Yoruba), blue gum tree (eucalyptus oil) and aloe vera.

    According to Ezengige, sufferers of contagious diseases, sexually transmitted infections, airborne and water borne diseases require anti-microbial herbs.

    He said: “When meals are prepared with herbs, such as garlic, ginger, thyme, clove andxylopia aethiopica (Eru in Yoruba, Uda in Igbo), consumers may not be conscious of their healing potential in helping them to ward off infectious diseases. When they take fruits, such as lemon, grape, and melon (elegede in Yoruba; Anyu in Igbo), cashew, African star apple (agbalumo in Yoruba, Udara-Igbo), these beef up their immune system in prepraredness to combat harmful invading pathogens.”

    Explaining the causes of infections, Ezengige said: “Some infections are caused by harmful microorganisms (germs that can be seen only with the help of a microscope); others by organisms that can be seen. In some infection there are mixtures and interplay of micro and visible pathogens, which include bacteria, viruses, fungi protozoa and worms amongst others. For instance, antibacterial herbs for bacterial infections, such as typhoid fever and cholera, antiviral herbs for combating viral diseases such as common cold and herpes, antifungal herbs for treating fungi such as candida and athlete’s foot, anthelmintic or vermifuge herbs for expelling or killing intestinal worms abound in our environment.”

    Ezengige canvassed good personal hygiene and environmental sanitation, warning that without these, illnesses caused by harmful parasites and microorganisms will abound.

    He said: “The World Health Organisation (WHO) says infectious diseases are responsible for about 17 per cent of death yearly. They are also the second leading cause of death; number one is heart disease.”

    He continued: “Goat weed (Imiesu in Yoruba) can prevent diseases, such as sinusitis, e-coli and Staphylococcus aureus bacteria. It is also used for dressing wounds. Goat weed is potent against stomach ulcer, pneumonia and dysentery. Christmas bush is used to treat urinary tract Infections, cough and parasitic worms; sore throat, venereal diseases and dysentery. Garlic bulb is used for treating infections caused by bacteria, fungi, parasites and for the treatment of respiratory infections.

    “Garlic inhibits helicobacter pylori that causes stomach ulcer, pinworms and ear infections, Aloe vera is used on infected or purulent wounds worm infestation, bed sores, eye irritations and infections. It is also effective against staphylococcus aureus and herpes and typhoid fever.”

    Blue gum tree (eucalyptus oil), he said, is an anti-microbial against staphylococcus aureus, candida albicans, helicobacter pylori, eschericia coli and salmonella.

    “It is for treating respiratory infections as it works as antiseptic and antifungal. People with pyorrhea (gum infection) and catarrh will find it useful. Clove is good for curing acute toothache and gum infection by applying the oil on the affected parts. This can also help to provide relieve for bloating, intestinal gas and bronchial catarrh as well as controls bad breath,” he added.

    Clove, Ezengige said, has antiseptic properties, which kill bacteria, round worms and fungi. “It is an anti-parasitic plant, which has herbal components for curing athlete’s foot,” Ezengige said.

  • Garlic, chicken soup, others can boost immune system

    It is well known that what you eat determines how you feel. Our bodies need vitamins, proteins, carbohydrates and other essential nutrients in order to function properly so that you could be your best self. However, bacteria and viruses do attack and people do get sick once their immune system weakens. Whether your immune system is weak because of stress, or malnutrition or a chronic disease, the right food will help.

     

    • Garlic

    Garlic is one of the most cited foods to fight bacteria and viruses and help you be and stay healthy. What separates garlic from other alliums is allicin, which can’t be found in the necessary amounts in other members of the onion family. Perhaps the smell will put you off, but you can easily put some in your salad, in a sauce or a home cooked meal, and still reap the benefits.

     

    •Chicken Soup

    This is a well-known fact, and if you ever wondered why, here’s the answer: Cystein, which is an amino acid that gets released from chicken during cooking, bears a certain chemical resemblance to acetylcysteine—the bronchitis drug. This is how it works: Cystein stops the accumulation of inflammatory white cells in the bronchial tubes, and the broth keeps mucus thin. In order to further boost its immune power, add garlic and mushrooms.

    •Mushrooms

    Shiitake, maitake, and reishi mushrooms are your answer as they contain the biggest amount of immunity boosters out of all mushrooms. They are efficient because they help your body produce more white blood cells and making them active and aggressive (in a good way).

     

    •Beef

    We are citing beef because of zinc. Zinc deficiency is one of the biggest nutritional shortfalls. With so many vegetarians and people cutting back on beef (or any red meat for that matter) it is no wonder that this is the main reason why some people get ill. This immunity boosting mineral can also be found (in nor so great amounts) in oysters, milk or yoghurt, poultry (see the pattern here) and pork.

     

    • Sweet Potatoes

    When talking about the immune system, we are not just talking about the blood; we are also talking about the other organs, especially skin. As the largest human organ, skin is also the biggest barrier between you and bacteria/viruses. In order to keep her healthy, you need vitamin A, and our recommended source for it is sweet potato. It will deliver the right amount of beta carotene, that will then be transformed into vitamin A and used to produce connective tissue. You can also vary by eating cantaloupe, carrots, pumpkins etc.

     

    •. Fish

    We cannot accentuate the importance of this food. Fish, as well as oysters, lobsters, crabs, and clams, are effective and can help white blood cells produce cytokines (basically proteins that help eradicate flu viruses from your body. Additionally, don’t forget that they are a fantastic source of omega 3 acids.

     

    • Grapefruit

    The benefits of citruses have been known for quite some time, and we don’t need to list in detail why vitamin C, present in grapefruit, lemon, oranges etc. is good for your health. We will, however, say, that red grapefruit is high in bioflavanoids, which produce positive reactions in your system and boost your immunity.

     

    Source: www.google.com

  • Benefits of garlic in human body

    Garlic is an herb. It is best known as a flavoring for

    food. But over the years, garlic has been used as a medicine to prevent or treat a wide range of diseases and conditions. The fresh clove or supplements made from the clove are used for medicine.

    Garlic is used for many conditions related to the heart and blood system. These conditions include high blood pressure, high cholesterol, coronary heart disease, heart attack, and “hardening of the arteries” (atherosclerosis). Some of these uses are supported by science. Garlic actually may be effective in slowing the development of atherosclerosis and seems to be able to modestly reduce blood pressure.

    Some people use garlic to prevent colon cancer, rectal cancer, stomach cancer, breast cancer, prostate cancer, and lung cancer. It is also used to treat prostate cancer and bladder cancer.

    Garlic has been tried for treating an enlarged prostate (benign prostatic hyperplasia; BPH), diabetes, osteoarthritis, hayfever (allergic rhinitis), traveler’s diarrhea, high blood pressure late in pregnancy (pre-eclampsia), cold and flu. It is also used for building the immune system, preventing tick bites, and preventing and treating bacterial and fungal infections.

    Other uses include treatment of fever, coughs, headache, stomach ache, sinus congestion, gout, rheumatism, hemorrhoids, asthma, bronchitis, shortness of breath, low blood pressure, low blood sugar, high blood sugar, and snakebites. It is also used for fighting stress and fatigue, and maintaining healthy liver function.

    Some people apply garlic oil to their skin to treat fungal infections, warts, and corns. There is some evidence supporting the topical use of garlic for fungal infections like ringworm, jock itch, and athlete’s foot; but the effectiveness of garlic against warts and corns is still uncertain.

    There is a lot of variation among garlic products sold for medicinal purposes. The amount of allicin, the active ingredient and the source of garlic’s distinctive odor, depends on the method of preparation. Allicin is unstable, and changes into a different chemical rather quickly. Some manufacturers take advantage of this by aging garlic to make it odorless. Unfortunately, this also reduces the amount of allicin and compromises the effectiveness of the product. Some odorless garlic preparations and products may contain very little, if any, allicin. Methods that involve crushing the fresh clove release more allicin. Some products have a coating (enteric coating) to protect them against attack by stomach acids.

    While garlic is a common flavoring in food, some scientists have suggested that it might have a role as a food additive to prevent food poisoning. There is some evidence that fresh garlic, but not aged garlic, can kill certain bacteria such as E. coli, antibiotic-resistant Staphylococcus aureus, and Salmonella enteritidis in the laboratory.

    Courtesy: MotleyHealth.com

     

  • ‘Protect your heart with garlic’

    ‘Protect your heart with garlic’

    A healthy heart begins with a healthy diet. Reducing excessive saturated fat, cholesterol and sodium is a first recommendation. Adequate intake of fruits, vegetables, water, calcium, magnesium, and omega-3 fatty acids is encouraged to support a healthy heart. Garlic is good for that. Garlic supplements can be placed into the following four categories: Garlic oil; garlic powder; garlic oil macerates and aged garlic extract.

    Aged Garlic Extract: Made from organically grown garlic, which is crushed and then naturally cold-aged for up to 20 months converting harsh, odorous and irritating compounds into compounds which are safe, stable and odorless.

    • Kyolic is gentler on the intestinal tract than other forms of garlic and its constituents may even enhance the growth of beneficial bacteria. Standardised for s-allyl cysteine which is stable, odorless, safe, and has been proven to be absorbed and utilised by the body (s-allyl cysteine has demonstrated various benefits in studies such as reducing cholesterol synthesis in liver cells, enhancing the activity of cells in the body which fight infections, and reducing the growth of tumors in animals). More than four decades of usage in both Japan and the United States. Boasts of more than 100 studies published in scientific journals confirming the safety and effectiveness of both it and the ingredients it contains. Does not have the offensive aroma of raw garlic or other forms of garlic. It is known as the “sociable garlic”. Kyolic’s garlic is all natural and is organically grown without pesticides or herbicides.

    Kyolic® Aged Garlic Extract has been researched and proven to enhance circulation and reduce a wide range of cardiovascular risk factors such as elevated homocysteine, serum cholesterol, triglycerides and platelet aggregation.

    What is KYOLIC good for?

    KYOLIC may be ideal for nourishing the body and thereby may support the recommended therapy your health care provider advises. Some studies have suggested that Aged Garlic Extract and some of its constituents may reduce cholesterol, thin the blood, protect the body from oxidants, and increase the activity of cells in the body which maintains general well-being during cold and flu season, protects the body from radiation exposure, and destroys tumor cells (limited evidence in animal models only). Aged Garlic Extract may also increase the activity of enzymes in the liver which function to detoxify the body from heavy metals, chemicals and other toxins. KYOLIC® is not a magic bullet, will not work equally for everyone, and should be taken in conjunction with, not in place of sound therapy recommended by your health care professional.

    It is a nutritional support for: Those with elevated cholesterol levels. Those with highly stressful lifestyles. Those who desire possible nutritional protection from heavy metals and chemicals. Those who desire to minimise the effects of radiation and chemical exposure.Those who desire to maintain a healthy intestinal tract. Those who desire additional nutritional support during cancer therapy.

    How much KYOLIC is equal to one clove of garlic?

    First of all, it is important to understand that whenever garlic is processed in any way, whether cooked, crushed, pickled or aged, as our product is, the chemistry changes. For that reason, one form of garlic cannot be compared to or considered equal to another form. If you look at active ingredients, 1 gram of raw garlic contains only 50 mcg of S-allyl cysteine (SAC), but 1 gram of KYOLIC® Aged Garlic Extract™ contains 1,000 mcg of SAC. Thus, it takes 20 grams of raw garlic to be equivalent to 1 gram of Aged Garlic Extract on the basis of SAC. If you look at SAMC, fructosyl arginine, carbolines, you can’t compare them because raw garlic does not have any of these beneficial compounds. Though it is not exactly the same as raw garlic, it has still demonstrated the benefits of garlic without the undesirable effects such as odor problems or stomach disorders often associated with the ingestion of raw garlic. So, KYOLIC® may be more beneficial, gentler and more desirable for supplementation purposes than raw garlic or other garlic product.

    During the aging process, which KYOLIC® undergoes, bioconversion of odourous, harsh and irritating compounds in raw garlic yields non-odourous, stable, safe and effective compounds, to which many of the benefits of garlic have been attributed. There are more than 200 different compounds in garlic. Many of these compounds (such as fructanes, saponins, a protein fraction, etc.) naturally have no odor. Aged Garlic Extract has numerous non-odourous compounds. More than 100 scientific studies have confirmed the effectiveness of Aged Garlic Extract and its constituents, demonstrating nutritional support for the cardiovascular system, cancer prevention, detoxification, etc.