1, antibacterial and anti-inflammatory, garlic is a natural plant broad-spectrum antibiotic. Allicin contained in the volatile oil of purple garlic has obvious anti-inflammatory and bactericidal effects, especially on upper respiratory tract and digestive tract infections, fungal keratitis, cryptosporidiosis and so on. According to another study, garlic contains a capsaicin called "propylene sulfide", and its bactericidal ability can reach one tenth of that of penicillin. It has a good killing effect on pathogenic bacteria and parasites, and can prevent influenza, prevent wound infection, treat infectious diseases and repel insects.

2. Anti-cancer: Sulfur compounds in garlic mainly act on the "start-up stage" of tumorigenesis. By enhancing detoxification function, interfering with the activation of carcinogens, preventing cancer formation, enhancing immune function, blocking the formation of lipid peroxidation, and resisting mutation, normal cells can be prevented 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 can inhibit platelet aggregation by changing the physical and chemical properties of platelet membrane, thus affecting platelet aggregation and release function, inhibiting fibrinogen receptor on platelet membrane, inhibiting the combination of platelet and fibrinogen, affecting sulfur groups on platelet membrane and changing platelet function.

4. Reduce blood fat. According to epidemiological investigation, the mortality rate of cardiovascular diseases in areas where each person eats 20 grams of garlic every day is significantly lower than that in areas where there is no habit of eating garlic raw. The researchers tested 50 people in Laoshan county and asked them to eat 50 grams of raw garlic every day. After 6 days, the contents of serum total cholesterol, triglyceride and l3 lipoprotein were significantly lower than those before the experiment. Regular consumption of raw garlic also has antihypertensive effect. The effective components of garlic have obvious effects of reducing blood lipid, preventing coronary heart disease and arteriosclerosis, and preventing thrombosis.

5, lowering blood sugar, experiments have proved that eating raw garlic can improve the glucose tolerance of normal people, but also promote the secretion of insulin, increase the utilization of glucose by tissues and cells, thereby lowering blood sugar.