What are the main benefits and effects of garlic?
Garlic is a common plant food we all know, and everyone knows that garlic has antibacterial and anti-inflammatory effects. Beyond that, what other benefits and effects does garlic have? Let's take a look together below.
Garlic is a seasoning used in cooking delicious dishes, and it is also a superior nutritional product, and even an excellent green natural medicine. Some studies show that the nutritional value of garlic even exceeds that of ginseng.
Effects of garlic:
1. Antibacterial and anti-inflammatory
Garlic is a natural broad-spectrum plant antibiotic. Garlic contains about 2% allicin, and its bactericidal ability is 1/10 that of penicillin. It has a clear inhibitory and killing effect on many pathogenic bacteria such as Staphylococcus, meningitis, pneumonia, Streptococcus, and diphtheria, dysentery, typhoid, paratyphoid, tubercle bacillus and Vibrio cholerae. It can also kill more kinds of pathogenic fungi and hookworms, pinworms and trichomonads. Eating garlic raw is an effective way to prevent influenza and intestinal infections. But note that allicin is easily destroyed at high temperatures and loses its bactericidal effect.
2. Anti-cancer
The sulfur-containing compounds in garlic mainly act at the initiation stage of tumor development. By enhancing detoxification function, interfering with the activation of carcinogens, preventing cancer formation, enhancing immune function, blocking lipid peroxidation formation and resisting mutation through multiple pathways, they prevent normal cells from transforming into cancer cells. The trace element selenium contained in garlic 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 physicochemical properties of the platelet membrane, thereby affecting the uptake and release functions of platelets, inhibiting fibrinogen receptors on the platelet membrane, inhibiting the binding of platelets to fibrinogen, affecting sulfhydryl groups on the platelet membrane, and changing platelet function.
4. Lowering blood lipids
According to epidemiological investigation research, in areas where each person eats 20 grams of garlic per day on average, the mortality rate from cardiovascular diseases is significantly lower than in areas without the habit of eating raw garlic. Researchers tested 50 people in Laoshan County and had them eat 50 grams of raw garlic daily. After 6 days, the measured serum total cholesterol, triglycerides and l3 lipoprotein levels were all significantly lower than before the experiment. Regular consumption of raw garlic also has a blood pressure-lowering effect.
5. Lowering blood sugar
Experiments prove that eating garlic raw can improve glucose tolerance in normal people, and can also promote insulin secretion and increase the utilization of glucose by tissue cells, thereby lowering blood sugar.
6. Can make the blood thinner
Smoking and drinking can make the blood viscous. If you also 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. Lowering high blood pressure
Patients with high blood pressure should eat a few cloves of vinegar-soaked garlic every morning and drink two tablespoons of the vinegar liquid. Eating this for half a month will have a clear effect on patients with high blood pressure.
8. Lowering cholesterol
If garlic is paired with egg yolk, it can inhibit aging of blood vessels and skin. The lecithin contained in egg yolk can remove cholesterol adhering to blood vessel walls and play a role in lowering cholesterol. In addition, egg yolk is also rich in vitamin E, which can inhibit active oxygen and slow aging of blood vessels and skin; while garlic can promote blood circulation. This combination not only has a better anti-aging effect, but also has a good effect on the treatment of cold sensitivity and even beauty. For those who do not like the pungent smell of garlic, garlic fried with egg yolk is a good choice. It is made by mixing egg yolk into crushed garlic and then slowly frying it over low heat. It has no pungent smell and will not strongly irritate the stomach.
Materials needed for vinegar-soaked garlic:
Garlic, 2-year aged rice vinegar, rock sugar, wide-mouth glass bottle
Garlic
Garlic has a clear effect on lowering blood lipids and preventing coronary heart disease and arteriosclerosis, and can prevent the formation of blood clots. Garlic can protect the liver, induce the activity of detoxifying enzymes in liver cells, and can block the synthesis of the carcinogen nitrosamine, thereby preventing the occurrence of cancer. In recent years, due to people's diets not being reasonable enough, the intake of selenium in the human body has decreased, causing insulin synthesis to decline. Garlic contains relatively much selenium, which plays a certain role in the synthesis of insulin in the human body. Therefore, eating more garlic may help diabetic patients reduce the severity of their condition.
Vinegar
The vinegar should be original ecological fermented brewed vinegar (edible vinegar can be divided by different production methods into: original ecological fermented brewed vinegar, fermented brewed vinegar, blended vinegar and mixed vinegar. Original ecological fermented fragrant vinegar is made by liquid fermentation of high-quality rice, with plant koji, without adding salt, essence, pigment or preservatives {potassium sorbate, sodium benzoate}. Fermented brewed vinegar (fragrant vinegar, aged vinegar) is brewed from five grains and miscellaneous grains, but salt must be added during the process, caramel pigment, essence and thickener must be added to the finished product, and preservatives {potassium sorbate, sodium benzoate} must be added for long-term preservation. It takes 6 to 8 months of fermentation to complete. Blended vinegar is made by mixing part fermented brewed vinegar with glacial acetic acid plus essence and pigment. Most vinegar on the market is blended vinegar, completed in one day. Mixed vinegar is made by directly stirring water with glacial acetic acid plus essence and pigment, completed in one day).
The above is the related introduction to the benefits and effects of garlic. We hope everyone will like today's article.
It takes 6 to 8 months of fermentation to complete. Blended vinegar is made by mixing part fermented brewed vinegar with glacial acetic acid plus essence and pigment. Most vinegar on the market is blended vinegar, completed in one day. Mixed vinegar is made by directly stirring water with glacial acetic acid plus essence and pigment, completed in one day).
The above is the related introduction to the benefits and effects of garlic. We hope everyone will like today's article.