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Lemon Garlic Immune Activator Shot

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BONUS – Immune Booster Shots: Lemon Garlic Immune Activator Shot

Health Promoting Shots: Recipes and Health Benefits of Ingredients – Part 3

Lemon Garlic Immune Activator Shot (3 oz)

  • 2 lemons, peeled
  • 3 cloves garlic

Nutritional Value and Health Benefits of Garlic1-7

  • Garlic, scientific name Allium sativum, is considered one of the oldest plants cultivated for its dietary and medicinal values1.
  • Garlic belongs to the genus Allium of vegetables, and Allium is, interestingly, the Latin word for “garlic.” The Allium genus includes garlic, onions, shallots, leeks, and chives. All these plants offer powerful antioxidants, vitamins, minerals, and unique phytonutrients with incredible health benefits. To date, 16 species of the genus Allium “have proved powerful immune boosting properties due to the accumulation of various sulfur and organic compounds like S-allyl mercaptocysteine, quercetin, flavonoids, and ajoene2.”
  • Quercetin is known for its antioxidant activity and radical scavenging and anti-allergic properties characterized by stimulation of immune system, antiviral activity, inhibition of histamine release, decrease in pro-inflammatory cytokines, leukotrienes creation, and suppression of interleukin IL-4 production.
  • Garlic, onions, leeks, and chives contain other flavonoids that promote the production of glutathione, the powerful antioxidant mentioned earlier. Flavonoids may inhibit cancer cell proliferation and angiogenesis as well as killing off cancer stem cells.
  • Research indicates that garlic possesses many health benefits, such as antioxidant, anti-inflammatory, antimicrobial, antibacterial, antifungal, immunomodulatory, cardiovascular protective,, hepatoprotective, digestive system protective, anti-diabetic, anti-obesity, neuroprotective, renal protective, antiarthritic, antithrombotic, antitumor, hypoglycemic, and hypolipidemic activities1,3.
  • Allium vegetable consumption has been associated, in epidemiological studies, as protective against cancers, particularly cancers of the gastrointestinal tract, and the consumption of garlic has been indicated as providing strong protection against cancer risk1,4.
  • Garlic contains diverse bioactive compounds, such as allicin, alliin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, ajoene, and S-allyl-cysteine3. Many of these compounds, like diallyl trisulfide, allicin, diallyl disulfide, diallyl sulfide, and allyl mercaptan have been shown to have an anticancer action.
  • Some of these compounds, like allicin antiviral, exhibit antibacterial, and anti-fungal activities.
  • In terms of cancer, studies highlight the beneficial action of sulfur-containing compounds present in Allium vegetables. These compounds act through several mechanisms, including “decreased bioactivation of carcinogens, antimicrobial activities, and redox modification4.”
  • Two studies published in 2022, concluded that the “bioactive molecules in garlic were found to inhibit the various phases of cancer5” and that “Garlic extract, its phytocompounds and their nanoformulations have been shown to inhibit the different stages of cancer, including initiation, promotion, and progression1.”
  • Garlic metabolites also have the potential to alter the peroxidation of lipids, the activity of nitric oxide synthetase, nuclear factor-kappa B, epidermal growth factor receptor, protein kinase C, and regulate cell cycle, and survival signaling1,5.
  • Garlic is an excellent source of vitamins such as B-complex vitamins pyridoxine (B-6; 95% RDA), thiamin (B-1; 17% RDA), pantothenic acid (B-5; 12% RDA) and also Vitamin C (52% RDA), a very powerful antioxidant vitamin, that helps to reduce inflammation and free radical damage.
  • Amazing source of minerals, with RDAs of 73% of manganese, 33% of copper, 26% selenium, 22% phosphorus, 21% of iron, and 18% of calcium. Many of these minerals, like manganese and selenium, are essential for antioxidant enzymes.
  • Contains several compounds with antioxidant effects, such as vitamin C, β – carotene, and zeaxanthin.

Nutritional Value and Health Benefits of Lemon8-11

  • Lemon, Citrus limon, belongs to the same family of fruits that includes lime, orange, tangerine, and grapefruit. Although a small citrus fruit, lemons are packed with nutrition and health benefits!
  • Lemons, like limes, have a very low glycemic index, making them one of the favorite fruits to eat when prioritizing foods that have little effect on blood sugar levels..
  • Lemons are an excellent source of vitamin C (about 88% of RDA), a powerful antioxidant with strong free radical scavenging properties and helps support the immune system.
  • Contains citric acid, which constitutes about 8% of lemon juice and gives it the characteristic sour taste. Citric acid is a natural antioxidant and preservative and aids digestion.
  • Rich in phytochemical flavonoids such as hesperidin, naringin, and naringenin, also found in other citrus fruits. These phytochemicals have been found to exert beneficial effects: antioxidant, free radical scavenger, anti-inflammatory, and immune modulator.
  • Contain flavonoid antioxidants such as α-carotene, ß-carotene, ß-cryptoxanthin, zeaxanthin, and lutein.
  • Modest source of vitamin A, another natural antioxidant, and low amounts of some B-complex vitamins, and minerals, like iron, copper, potassium, and calcium.
  • A study using nanosized vesicles derived from lemon juice showed that these particles inhibited the growth and proliferation of fermenting cells by inducing TRAIL-mediated cell death10.


  1. Mondal A, Banerjee S, Bose S, Mazumder S, Haber RA, Farzaei MH, Bishayee A. Garlic constituents for cancer prevention and therapy: From phytochemistry to novel formulations. Pharmacol Res. 2022 Jan;175:105837. doi: 10.1016/j.phrs.2021.105837. Epub 2021 Aug 24. PMID: 34450316.
  2. Asemani Y, Zamani N, Bayat M, Amirghofran Z. Allium vegetables for possible future of cancer treatment. Phytother Res. 2019 Dec;33(12):3019-3039. doi: 10.1002/ptr.6490. Epub 2019 Aug 29. PMID: 31464060.
  3. Shang A, Cao SY, Xu XY, Gan RY, Tang GY, Corke H, Mavumengwana V, Li HB. Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.). Foods. 2019 Jul 5;8(7):246. doi: 10.3390/foods8070246. PMID: 31284512; PMCID: PMC6678835.
  4. Nicastro HL, Ross SA, Milner JA. Garlic and onions: their cancer prevention properties. Cancer Prev Res (Phila). 2015 Mar;8(3):181-9. doi: 10.1158/1940-6207.CAPR-14-0172. Epub 2015 Jan 13. PMID: 25586902; PMCID: PMC4366009.
  5. Rauf A, Abu-Izneid T, Thiruvengadam M, Imran M, Olatunde A, Shariati MA, Bawazeer S, Naz S, Shirooie S, Sanches-Silva A, Farooq U, Kazhybayeva G. Garlic (Allium sativum L.): Its Chemistry, Nutritional Composition, Toxicity, and Anticancer Properties. Curr Top Med Chem. 2022;22(11):957-972. doi: 10.2174/1568026621666211105094939. PMID: 34749610.
  6. United States Department of Agriculture. Agricultural Research Service. FoodData Central. Search Results. Garlic, raw. Published April 1, 2019., accessed Oct 20, 2023.
  7. Nutrition and You. Garlic Nutrition Facts., accessed Feb Oct 20, 2023.
  8. United States Department of Agriculture. Agricultural Research Service. FoodData Central. Search Results. Lemons, raw, without peel. Published April 1, 2019., accessed Oct 20, 2023.
  9. Nutrition and You. Lemon Nutrition Facts., accessed Oct 20, 2023.
  10. Nair S A, Sr RK, Nair AS, Baby S. Citrus peels prevent cancer. Phytomedicine. 2018 Nov 15;50:231-237. doi: 10.1016/j.phymed.2017.08.011. Epub 2017 Aug 17. PMID: 30466983.
  11. Raimondo S, Naselli F, Fontana S, Monteleone F, Lo Dico A, Saieva L, Zito G, Flugy A, Manno M, Di Bella MA, De Leo G, Alessandro R. Citrus limon-derived nanovesicles inhibit cancer cell proliferation and suppress CML xenograft growth by inducing TRAIL-mediated cell death. Oncotarget. 2015 Aug 14;6(23):19514-27. doi: 10.18632/oncotarget.4004. PMID: 26098775; PMCID: PMC4637302.

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