What are the effects and effects of garlic?

Garlic is our common plant food, we all know that garlic has the effect of sterilization and anti-inflammation, in addition, what are the efficacy and effects of garlic? Let's take a look at it together.

Garlic is not only a condiment in the process of cooking delicacies, but also a good nutrition, but also an excellent green natural medicine. Some studies have shown that the nutritional value of garlic even exceeds that of ginseng.

The effect of garlic:

1. Anti-bacterial and anti-inflammatory

Garlic is a natural plant broad-spectrum antibiotic. Garlic contains about 2% allicin. Its bactericidal ability is 10% of penicillin. It has obvious inhibition and killing effect on a variety of pathogenic bacteria such as staphylococci, meningitis, pneumonia, streptococcus and diphtheria, dysentery, typhoid, paratyphoid, tuberculosis and Vibrio cholerae. It can also kill more pathogenic fungi and hookworms, pinworms and trichomonas. 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.

2. Anti-cancer

Sulfur compounds in garlic mainly act in the initiation stage of tumorigenesis, by enhancing detoxification function, interfering with the activation of carcinogens, preventing cancer formation, enhancing immune function, blocking lipid peroxidation formation and anti-mutation and other pathways to prevent normal cells from transforming into cancer cells. Garlic contains trace elements, selenium can kill cancer cells and reduce the incidence of cancer.

3. Anti-platelet aggregation

Garlic essential oil can inhibit platelet aggregation, and its mechanism is to change the physical and chemical properties of platelet membrane, thus affecting the function of platelet extraction and release, inhibiting fibrinogen receptor on platelet membrane, inhibiting platelet binding to fibrinogen, affecting the sulfur group on platelet membrane and changing platelet function.

4. Reducing blood lipid

According to epidemiological investigation, the mortality rate of cardiovascular disease in areas with an average of 20 grams of garlic per person per day was significantly lower than that in areas without the habit of eating raw garlic. The researchers tested 50 people in Laoshan county and asked them to eat 50 grams of raw garlic every day. Six days later, the contents of serum total cholol, triglyceride and L3 lipoprotein were significantly lower than those before the experiment. Regular consumption of raw garlic also has antihypertensive effect.

5. Lowering blood sugar

The experimental results show that raw garlic can not only improve the glucose tolerance of normal people, but also promote the secretion of insulin and increase the utilization of glucose by tissue cells, thus reducing blood glucose.

6. it can make the blood thinner.

Smoking and drinking will thicken the blood, and if you eat some garlic at the same time, it will balance and dilute the blood. It also has antioxidant properties similar to vitamin E and vitamin c.

7. Lower blood pressure and increase blood pressure

Patients with blood pressure eat a few cloves of garlic soaked in vinegar every morning and drink two tablespoons of vinegar juice. Eating half a month will have a significant effect on patients with high blood pressure.

8. Lower cholesterol

If garlic and egg yolk can inhibit the aging of blood vessels and skin, the lecithin in the egg yolk can remove cholesterol stuck to the walls of blood vessels and lower cholesterol. In addition, egg yolk is also rich in vitamin E, which can inhibit active acids and slow down the aging of blood vessels and skin, while garlic can promote blood circulation. This collocation not only has a better anti-aging effect, but also has a good effect on the treatment of cold fear and even cosmetology. For those who don't like the pungent smell of garlic, fried egg yolk with garlic is a good choice. It is in the mashed garlic mixed with egg yolk, and then slowly fried with gentle fire, there is no pungent taste, both will not produce strong irritation to the stomach.

Materials for soaking garlic in vinegar:

Garlic, 2-year-old rice vinegar, rock sugar, glass jar

Garlic

Garlic can obviously reduce blood lipids and prevent coronary heart disease and arteriosclerosis, and can prevent the formation of thrombus. Garlic can protect the liver, induce the activity of detoxification enzymes in hepatocytes, and block the synthesis of nitrosamine carcinogens, thus preventing the occurrence of cancer. In recent years, due to the unreasonable dietary structure of people, the intake of selenium in the human body has decreased, resulting in a decline in insulin synthesis. Garlic contains more selenium, which plays a certain role in the synthesis of insulin in human body. Therefore, people with diabetes eat more garlic to help alleviate the disease.

Vinegar

Vinegar should be brewed by original ecological fermentation (due to different production methods, vinegar can be divided into original ecological fermentation vinegar, fermentation vinegar, preparation vinegar and blending vinegar. The original ecological fermentation balsamic vinegar uses high-quality rice liquid fermentation, plant koji, without adding salt, essence, pigment, preservative {potassium sorbate, sodium benzoate}, fermented vinegar (balsamic vinegar, aged vinegar) is brewed through cereal grains, but in the technological process, caramel pigment, flavor and thickener need to be added, and preservatives {potassium sorbate, sodium benzoate} need to be added for long-term quality preservation. It takes 6 to 8 months to complete the fermentation. The preparation of vinegar is made by blending partially fermented vinegar with glacial acetic acid and essence pigment. Most of the vinegar on the market is prepared, which can be completed in one day. Blending vinegar is directly mixed with water, glacial acetic acid and essence pigment, which is completed in one day.

The above is the introduction of the efficacy and function of garlic. I hope you can enjoy today's article.

It takes 6 to 8 months to complete the fermentation. The preparation of vinegar is made by blending partially fermented vinegar with glacial acetic acid and essence pigment. Most of the vinegar on the market is prepared, which can be completed in one day. Blending vinegar is directly mixed with water, glacial acetic acid and essence pigment, which is completed in one day.

The above is the introduction of the efficacy and function of garlic. I hope you can enjoy today's article.