Cancer prevention: Garlic can block the synthesis of nitrosamines, inhibit the growth of cancer cells and kill them.
Prevention of cardiovascular and cerebrovascular diseases: Another nickname given to garlic by scientists is "vascular scavenger". The researchers found that the deposits on the inner wall of blood vessels of people who eat garlic for a long time are much lighter than those who don't.
Promote hair growth: The volatile oil contained in garlic can accelerate blood flow to sebaceous glands and hair follicles, thus promoting hair growth and treating alopecia. Applying garlic paste to scalp can promote hair growth and eliminate dandruff.
Enhance immune function: Animal experiments show that the fat-soluble volatile oil in garlic can significantly improve the phagocytosis of macrophages and enhance the immune system.
Anti-aging: Garlic contains protein, fat, sugar, vitamins and minerals, which can prevent vascular aging and immune decline.
Brain-strengthening and intelligence-improving: the components in garlic combine with vitamin B 1 in human body to produce "alliin", which can promote and play the role of vitamin B 1, enhance the oxidation function of carbohydrates, provide enough energy for brain cells and make thinking agile.
Garlic is a kind of food commonly used in the East and the West, and it is also an indispensable condiment in China cooking. Not only can it be added to the cooking of food, but it can also be eaten raw directly. Its special smell, which some people hate and some people can't put it down, is a must for meals. As for the seasoning of food, it not only has the function of exploding fragrance and improving taste; It is also widely used for curing meat; Adding soy sauce can be turned into garlic sauce or ground into garlic powder; As for the garlic butter sauce when baking bread, it is also loved by many people and can be said to be a very widely used food.
In recent years, garlic's research on human health care and disease treatment has been published one after another, and many people have begun to pay attention to the medical and health care value of garlic. In fact, it is recorded in ancient Egyptian pyramids and Greek temples. Ancient medical books in Rome, China and India also describe the medical efficacy of garlic, which can be said to be one of the earliest plants used for treating diseases and health care. At present, most of the research focuses on the functions of garlic in cancer prevention, oxidation resistance, cardiovascular disease prevention and anti-aging, hoping to understand the functions of garlic and its physiological and biochemical effects on human body.
It is found that garlic can lower blood pressure, lower blood cholesterol (especially bad cholesterol) and inhibit blood agglutination, so it can prevent arteriosclerosis and heart disease. In addition, it is also found in animal experiments that garlic essential oil can significantly reduce blood sugar or prevent stress hyperglycemia.
As for cancer prevention, many animal experiments have proved that garlic has anti-tumor effect, which can inhibit the formation of nitrosamines, neutralize enzymes that affect the detoxification system of the body, and strengthen the repair function and immunity of cells, thus resisting the invasion of cancer. Epidemiological investigation also found that garlic intake has a preventive effect on gastric cancer and colorectal cancer. Garlic extract can reduce the proliferation of human cancer cells and regulate immune function and inflammatory reaction. As for the intake of garlic, most people eat it raw or cooked. Are there any different effects? The results show that heating cooking (such as microwave oven or oven heating) will reduce the effective components in garlic, and then affect its ability to inhibit tumor cells.
Although garlic has been proved to have so many benefits, it also has other negative effects, such as high intake, which may cause hemolytic anemia, reduce serum protein quality and stimulate gastric mucosa (burning sensation, abdominal pain, diarrhea). In addition, due to the special smell of garlic, even if you brush your teeth after eating, it will be discharged through the respiratory tract, resulting in bad oral odor, which will make contacts stay away from each other and may affect interpersonal relationships. As for the average person's recommended consumption of fresh garlic is 3-5 grams, so garlic can be used for food cooking more, and raw food can retain its effective components better than cooked food. As for using garlic as a supplementary food, more research results are needed to put forward appropriate suggestions that are beneficial to health.
Garlic function:
First, "Compendium of Materia Medica" says: "Its vital qi can clear the five internal organs, achieve enlightenment, eliminate cold and dampness, eliminate pathogenic factors, eliminate carbuncle and swelling, and accumulate flesh, which is also a merit. Therefore, Wang Zhen called it a cloud: it tastes unchanged for a long time, can nourish deeply, and is stinky and magical. Adjust the tripod to change the acyl sauce, do not add wind and rain, and do not harm the wax poison. Xia Yue uses it to relieve summer heat, and the meat noodles in the north are especially indispensable. It is the top product of gourmet classics. I don't know that its fragrance can diffuse qi, heat can help fire, hurt the lungs, hurt the eyes, calm the mind and cut the damage. I didn't realize it. "
2. Anti-atherosclerosis, prevention of coronary artery embolism and stroke: It is reported that these activities are directly related to garlic's inhibition of platelet aggregation, mainly caused by allicin (S- allyl 2 propylene thiosulfinic acid), allyl methyl trisulfide and diallyl trisulfide. At present, the chemical structure of Chu Qing-type garlic anticoagulant factor has been studied, and the 4, 5, 9, 6, 1, 6,1-triene -9- oxide has been named allicin. Allicin is concentrated from allicin itself in garlic. As an antithrombotic agent, allicin is at least as effective as aspirin. Garlic oil can inhibit the development of arteriosclerosis. The water-soluble part of garlic can not alleviate the changes of atherosclerosis.
Third, anti-cancer effect: nitrite is the precursor of nitrosamine, a carcinogen. Studies have shown that garlic can block the synthesis of endogenous nitrosamines by inhibiting molds and bacteria, and it is also found that sulfhydryl compounds in garlic are effective components for scavenging nitrite and blocking the synthesis of endogenous nitrosamines. The anticancer effects of fresh garlic, boiled garlic, vinegar garlic and dehydrated garlic slices from different regions, varieties and production methods were compared. Fresh garlic is the best, boiled garlic is the second, and vinegar garlic is the worst, but it still blocks the synthesis of endogenous nitrosamines. Under normal circumstances, everyone can block the synthesis of nitrosamines by eating10g (about 4 cloves of garlic) every day.
Epidemiological investigation shows that Cangshan County, Shandong Province, China has the lowest mortality rate of gastric cancer, which is only112 of the residents in Qixia County, a high incidence area of gastric cancer in Shandong Province. Cangshan residents eat garlic for many years, while Qixia residents eat less garlic.
The experimental results in vitro also showed that the blocking rate of fresh garlic juice on N- diethylnitrosamine synthesis was 865,438 0%, while the blocking rate of vitamin C was less than 40%.