Allium Ursinum and Allium Sativum share a number of benefits. Both types of garlic help maintain healthy cholesterol levels, have antioxidant properties, and have antifungal and antibacterial properties. However, Allium ursinum has number of advantages over Allium sativum.
Allium ursinum possesses cholesterol and blood pressure regulating characteristics. It is anthelmintic, antiasthmatic, anticholesterolemic, antiseptic, antispasmodic, astringent, cholagogue, depurative, diaphoretic, diuretic, expectorant, febrifuge, hypontesive, rubefacient, stimulant, tonic and vasodilator.
The plant is considered to be a very efficient spring tonic, giving a boost to our immune system. It thus promotes the general health of the body, having positive effects on the liver, gallbladder, stomach and intestines. It is particularly efficient in reducing high blood pressure and cholesterol levels. It also has a good effect on fermentative dyspepsia.
It eases stomach pains and helps promote digestion, and therefore can be used in the treatment of diarrhea, colic, excessive gas, indigestion and loss of appetite. In form of an infusion, it can be used in treatment of threadworms. Additionally, it can be beneficial in the treatment of asthma, bronchitis and emphysema. A juice made from the plant can be used in weight loss programmes. Used externally, it can be helpful as a circulation stimulant in cases of rheumatic and arthritic joints.
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