The role and efficacy of garlic

1. Antibacterial and anti-inflammatory

Garlic is a natural plant broad-spectrum antibiotic. Garlic contains about 2% allicin. Its bactericidal ability is 1/10 of penicillin. It is resistant to a variety of pathogenic bacteria such as staphylococcus, meningitis, pneumonia, streptococcus, diphtheria, and dysentery. , Typhoid fever, paratyphoid fever, Mycobacterium tuberculosis and Vibrio cholerae have obvious inhibitory and killing effects. It can also kill more kinds of pathogenic fungi and hookworms, pinworms and trichomoniasis. Eating garlic raw is an effective way to prevent influenza and prevent intestinal infections. But it should be noted that allicin is easily destroyed under high temperature and loses its bactericidal effect.

2. Anti-cancer

The effect and efficacy of garlic brine_The effect and effect of garlic vinegar_The effect and effect of garlic vinegar

The sulfur-containing compounds in garlic mainly act in the "start-up stage" of tumorigenesis, by enhancing the detoxification function, interfering with the activation of carcinogens, preventing the formation of cancer, enhancing immune function, blocking lipid peroxidation and anti-mutation and other ways , To avoid the transformation of normal cells to cancer cells. The trace element contained in garlic, selenium can kill cancer cells and reduce the incidence of cancer.

3. Anti-platelet aggregation

Garlic essential oil has the effect of inhibiting platelet aggregation. Its mechanism is to change the physical and chemical properties of the platelet membrane, thereby affecting the function of picking and releasing platelets, inhibiting the fibrinogen receptor on the platelet membrane, inhibiting the binding of platelets and fibrinogen, and affecting the platelet membrane. The sulfur group on it changes the function of platelets.

The effect and effect of garlic soaked in vinegar _Efficacy and effect of soaked garlic in vinegar

4. Lowering blood lipids

According to epidemiological investigations, it is found that in areas where an average of 20 grams of garlic is eaten per person per day, the death rate of cardiovascular diseases is significantly lower than in areas where raw garlic is not eaten. The researchers tested 50 people in Laoshan County and asked them to eat 50 grams of raw garlic a day. After 6 days, the contents of serum total cholesterol, triglycerides and l3 lipoprotein were significantly lower than before the experiment. Regular consumption of raw garlic also has the effect of lowering blood pressure.