Bawang lanang

Bawang lanang contains several important bioactive compounds. Allicin, the main organosulfur compound formed when the onion is crushed or chewed, has a concentration 5–6 times higher than regular garlic, providing a very strong antibiotic effect. S-allylcysteine (SAC) is a water-soluble antioxidant that helps lower cholesterol and prevent hardening of the arteries. Ajoene acts as an antithrombotic, preventing blood clot formation, making it highly beneficial for heart health. In addition, bawang lanang is rich in selenium, a trace mineral that serves as a cofactor for antioxidant enzymes and boosts the immune system.

Bawang lanang offers a wide range of well-known health benefits. As a natural cholesterol and blood pressure reducer, it has been clinically shown to lower LDL cholesterol, triglycerides, and hypertension by dilating blood vessels. In Javanese tradition, the name “Lanang” (Male) refers to its ability to improve blood circulation throughout the body, including reproductive organs, thereby enhancing stamina, physical energy, and sexual performance. Bawang lanang also serves as a powerful natural antibiotic, effective against bacteria, viruses, and fungi, and is often fermented with honey (“Bawang Lanang Madu”) to treat severe flu, asthma, and respiratory infections. Additionally, it helps regulate blood sugar by increasing insulin secretion and cellular glucose sensitivity, making it a supportive supplement for people with diabetes.