Garlic efficacy: the efficacy and function of garlic, what are the benefits of eating garlic?

Garlic is a seasoning vegetable that we often use to enhance its flavor. whether it is fried green vegetables, braised fish or stewed chicken soup, garlic is a nutritious and delicious ingredient, while Western-style steak and spaghetti are often served with garlic. it can be seen that garlic is very popular in both the East and the West! Garlic is not only delicious, but also good for your health. You must know if you attach importance to your health.

Health-preserving effect of garlic

1. Prevention and treatment of tumors and cancer: sulfur compounds in garlic can promote the production of an enzyme or allicin in the intestine by enhancing the body's immunity, blocking the formation of lipid peroxidation and anti-mutagenesis. Eliminate the risk of intestinal tumors caused by substances in the intestines. Germanium and selenium in garlic can inhibit the growth of tumor cells and cancer cells. It is found that the people with the lowest incidence of cancer are the people with the highest selenium content in the blood. Garlic ranks first among the plants with the greatest anti-cancer potential in the world.

2. Anti-aging effect: some ingredients in garlic have antioxidant and anti-aging properties similar to vitamin E and vitamin C.

3. Anti-fatigue effect: some studies have found that pork is one of the foods rich in vitamin B1, and the combination of vitamin B1 and allicin in garlic can play a good role in eliminating fatigue and restoring physical strength.

4. Prevention and treatment of cardiovascular and cerebrovascular diseases: the results of epidemiological studies show that the incidence of death due to cardiovascular and cerebrovascular diseases in areas where each person eats 20 grams of raw garlic per day is significantly lower than that in areas where there is no habit of eating raw garlic. Garlic can prevent fat deposition in cardio-cerebral vessels.

Induce fat metabolism in tissue, significantly increase fibrinolytic activity, reduce cholesterol, inhibit platelet aggregation, reduce plasma concentration, increase arteriolar dilatation, promote vasodilation, regulate blood pressure, and increase vascular permeability. so as to inhibit the formation of thrombus and prevent arteriosclerosis.

5. Strong sterilization: garlic is a natural plant broad-spectrum antibiotic, garlic contains about 2% allicin, and sulfur compounds have strong antibacterial and anti-inflammatory effects on a variety of cocci, bacilli, fungi and viruses. it is the strongest antibacterial activity among natural plants found at present, and it can react with cystine of bacteria to form crystalline precipitation after entering the human body. Destroy the sulfhydryl groups in thiamido organisms necessary for bacteria, so that the metabolism of bacteria is in disorder, thus unable to reproduce and grow.

In addition, it can also kill a variety of pathogenic fungi and parasites such as hookworms, pinworms, trichomoniasis and so on. Therefore, eating garlic raw is an effective way to prevent influenza and intestinal infections. However, it should be noted that allicin is easy to be destroyed at high temperature and lose its germicidal effect.