Washington: Women who consume a diet high in allium vegetables, such as garlic, onions and leeks, have lower levels of hip osteoarthritis, suggests a new study.
They found that in those who consumed a healthy diet with a high intake of fruit and vegetables, particularly alliums such as garlic, there was less evidence of early osteoarthritis in the hip joint. To investigate the potential protective effect of alliums further, researchers studied the compounds found in garlic. They found that that a compound called diallyl disulphide limits the amount of cartilage-damaging enzymes when introduced to a human cartilage cell-line in the laboratory. Dr Frances Williams, lead author from the Department of Twin Research at King``s College London, says: "While we don``t yet know if eating garlic will lead to high levels of this component in the joint, these findings may point the way towards future treatments and prevention of hip osteoarthritis.” The study has been published in the BMC Musculoskeletal Disorders journal. ANI
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