Heart Care

• Digestive Health: Ginger is known for its digestive benefits, helping alleviate indigestion and nausea. Betel leaf and garlic may also support digestive processes.
  Reference: Hu, M. L., et al. (2011). Ginger prevents vomiting by stimulating the frontal cortex and preoptic area in the brainstem. European Journal of Pharmacology, 670(2-3), 378-384.
• Anti-Inflammatory Effects: Ginger contains bioactive compounds with anti-inflammatory properties that can help reduce inflammation in the body. Betel leaf and garlic also have potential anti-inflammatory effects.
  Reference: Mashhadi, N. S., et al. (2013). Anti-oxidative and anti-inflammatory effects of ginger in health and physical activity: review of current evidence. International Journal of Preventive Medicine, 4(Suppl 1), S36.
• Antioxidant Activity: All three ingredients are rich in antioxidants, which can help protect cells from oxidative stress and damage.
 Reference: Prakash, D., et al. (2011). Therapeutic uses of Ocimum sanctum Linn (Tulsi) with a note on eugenol and its pharmacological actions: a short review. Indian Journal of Physiology and Pharmacology, 55(2), 144-155.

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• Immune System Support: Ginger, betel leaf, and garlic may have immune-enhancing properties, potentially enhancing the body’s ability to fight infections.
  Reference: Akinyemi, A. J., et al. (2018). Garlic and ginger extracts modulated broiler chicken innate immune responses. Poultry Science, 97(8), 2673-2681.
• Cardiovascular Health: Ginger, betel leaf, and garlic is known for its potential to support heart health by reducing blood pressure and cholesterol levels. Ginger may also have cardiovascular benefits.
  Reference: Ried, K., et al. (2013). The effect of garlic on blood pressure: a systematic review and meta-analysis. BMC Cardiovascular Disorders, 13(1), 1-9.
• Antibacterial Properties: Garlic and betel leaf are traditionally used for their antibacterial properties, which may help combat various bacterial infections.
  Reference: Zainal, A., & Bahari, M. N. (2013). Antibacterial properties of garlic and ginger extracts on Escherichia coli and Staphylococcus aureus. Journal of Applied Science and Agriculture, 8(6), 1075-1079.

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