Health function of garlic: 1, strong sterilization. The sulfur-containing compounds in garlic have strong antibacterial and anti-inflammatory effects, and can inhibit and kill a variety of cocci, bacilli, fungi and viruses. It has the strongest antibacterial effect among natural plants found at present. 2. Prevention and treatment of tumor and cancer. Elements such as germanium and selenium in garlic can inhibit the growth of tumor cells and cancer cells. Experiments have found that the people with the lowest incidence of cancer are the people with the highest selenium content in blood. According to the statistics of the National Cancer Organization of the United States, garlic ranks first among the plants with the most anticancer potential in the world. 3. Intestinal detoxification to prevent gastrointestinal diseases. Garlic can effectively inhibit and kill helicobacter pylori and other bacterial viruses that cause gastrointestinal diseases, remove toxic substances in the stomach, stimulate gastrointestinal mucosa, promote appetite and accelerate digestion. 4. Reduce blood sugar and prevent diabetes. Garlic can promote the secretion of insulin, increase the absorption of glucose by tissues and cells, improve the glucose tolerance of the human body, rapidly reduce the blood sugar level in the body, and kill various germs that induce diabetes due to infection, thus effectively preventing and treating diabetes. 5, prevention and treatment of cardiovascular and cerebrovascular diseases. Garlic can prevent fat deposition in cardiovascular and cerebrovascular diseases, induce fat metabolism in tissues, significantly increase fibrinolytic activity, lower cholesterol, inhibit platelet aggregation, reduce plasma concentration, increase arteriole dilation, promote vasodilation, regulate blood pressure, and increase vascular permeability, thus inhibiting thrombosis and preventing arteriosclerosis. Eating 2~3 cloves of garlic every day is the best and simplest way to lower blood pressure. Garlic can help maintain the right amount of enzymes in the body and avoid high blood pressure. 6. Protect liver function. Selenium, a trace element in garlic, plays a role in protecting the liver by participating in the aerobic metabolism of blood, eliminating toxins, reducing the detoxification burden of the liver. 7. Full of energy. Garlic can effectively supplement the substances needed by the kidney, improve the symptoms of general weakness caused by kidney qi deficiency, and promote the production of sperm, thus greatly increasing the number of sperm. 8. Prevent colds. Garlic contains a capsaicin called "propylene sulfide", which has a good killing effect on pathogenic bacteria and parasites, and can prevent colds and relieve cold symptoms such as fever, cough, sore throat and stuffy nose. Garlic has good health care and therapeutic effects. As early as 30 years ago, the main component of garlic was allicin, but its nature was extremely unstable and its practical value was not great. In recent years, scientists have used ultra-low temperature freeze-drying technology to separate another effective component-allicin, and its molecular formula is C6H 10OS2. Stable properties, not easy to be destroyed by alkali heating. Experiments show that it can kill typhoid Bacillus within 5 minutes, and it is especially suitable for treating deep fungal infection caused by dermatoses and fungi, with low toxicity and little side effects. It is international at present. Clinically, it can be used to treat the following dermatoses: skin tuberculosis, cellulitis, furuncle, carbuncle, erysipelas, scarlet fever, hemolytic streptococcus gangrene, scabies, meningococcal infection, staphylococcal disease, pyogenic paronychia, oral candidiasis, bronchial and pulmonary candidiasis, digestive tract candidiasis, candidal vaginitis, candidiasis and candidiasis. Nutritional components and health-care functions of garlic: Modern medical research has confirmed that garlic contains more than 100 medicinal and health-care components, including 43 sulfur-containing volatiles, 9 sulfinic acid (such as allicin) esters 13, 9 amino acids, 8 polypeptides, 0/2 glycosides and 0/2 enzymes. In addition, allicin is a unique component of garlic. When it enters the blood, it becomes allicin. Even if diluted by 6.5438+ten thousand times, this kind of garlic can still kill typhoid Bacillus, dysentery Bacillus, influenza virus and so on instantly. Allicin combined with vitamin B 1 can produce allithiamine, which has the miraculous effect of eliminating fatigue and strengthening physical strength. Creatinine contained in garlic is an indispensable component to participate in muscle activities, and it also has an effect on the production of semen, which can greatly increase the number of sperm. That's what the so-called energetic garlic means. Garlic can also promote metabolism, reduce the contents of cholesterol and triglycerides, and has the effect of lowering blood pressure and blood sugar, so it has certain curative effect on hypertension, hyperlipidemia, arteriosclerosis and diabetes. Garlic for external use can promote blood circulation of skin, remove aged cuticle, soften skin, enhance skin elasticity, prevent sun exposure, melanin deposition, remove spots and whiten skin. In recent years, studies at home and abroad have proved that garlic can interrupt the synthesis of nitrosamine carcinogens in the body. So far, its anti-cancer effect is in more than 40 kinds of vegetables and fruits, arranged in a pyramid shape, with garlic at the top. In 100, dozens of components have independent anticancer effects. Garlic essential oil with high health care function is the general name of all sulfur-containing compounds in garlic. The sulfur atoms in these substances are highly active and can be spontaneously converted into various organic sulfur compounds. These organic sulfur compounds can be transformed into other sulfur-containing compounds under the action of physical, chemical and biological factors. Most sulfur-containing compounds in garlic have extensive pharmacological and pharmacodynamic effects, and are also the main flavor substances that constitute the unique spicy taste of garlic. Allicin, allicin and allicin are the most studied components in garlic essential oil. In addition, garlic is also the richest organic germanium content in daily food. Studies have proved that organic germanium compounds combined with some anticancer drugs have synergistic effects in inhibiting local tumor growth and preventing tumor metastasis. Organic germanium compounds can stimulate the production of interferon in vivo, and the anticancer effect of interferon has been confirmed by medicine. Organic germanium compounds can repair the damaged immune system to varying degrees, activate natural killer cells and macrophages, which is beneficial to cancer control! Organic germanium compounds can reduce the viscosity of blood, thus reducing the chances of cancer cells adhering, infiltrating and destroying blood vessel walls, which plays an important role in preventing cancer cells from spreading. Garlic is also rich in selenium and has a strong anti-cancer effect. Experiments have found that the people with the lowest incidence of cancer are the people with the highest selenium content in blood. In addition, selenium plays an antioxidant role in the form of glutathione peroxidase, thus playing the role of protective film. Garlic is also rich in superoxide dismutase, which has an important antioxidant effect. In addition, garlic contains 17 amino acids, among which lysine, leucine and valine are higher and methionine is lower. The content of essential amino acids in white garlic is lower than that in purple garlic, but the percentage of total amino acids is slightly higher than that in purple garlic. Garlic has the highest content of mineral elements, followed by magnesium, calcium, iron, silicon, aluminum and zinc. Why does garlic have a special smell? After eating raw garlic, the mouth often emits an unpleasant odor, which is a taboo in daily communication. The whole garlic is tasteless, and it has a taste only when it is eaten, cut, squeezed or destroyed. This is because allicin contained in whole garlic is colorless and tasteless, but there is also an alliinase in garlic cells. When they contact, allicin with strong pungent smell is formed. Allicin is the source of garlic's special smell. The magical bactericidal effect of garlic: The sulfur-containing compounds in garlic have strong antibacterial and anti-inflammatory effects, and have inhibitory and killing effects on various cocci, bacilli, fungi and viruses. From 65438 to 0982, scientists studied the antibacterial, bactericidal, antiviral, insecticidal and enzyme activity inhibitory effects of garlic, and proved the functions and substances of garlic in inhibiting enzyme sterilization. Modern research has found that the volatile oil, juice, extract and allicin of garlic can inhibit and kill many kinds of cocci, bacilli (such as whooping cough), molds, fungi (such as cryptococcal meningitis) and viruses. In terms of food preservation, Japanese scholars have found that garlic has a strong inhibitory and killing effect on dozens of food hygiene and food spoilage bacteria. Scientists have also studied the inhibition and killing effect of garlic aqueous solution on dozens of common contaminated food fungi, and found that garlic has a strong inhibition and killing effect on spoilage fungi, and its action intensity is equivalent to or even stronger than that of chemical preservatives benzoic acid and sorbic acid, which is the strongest antibacterial effect among natural plants found at present. Weight-reducing effect of garlic: Recent research in South Korea pointed out that garlic not only has anti-cancer and antibacterial effects, but also has unexpected effects in controlling obesity. The research team of a Korean professor conducted experiments on animals and reached a conclusion. The research team conducted a four-day experiment on mice. According to the experimental results, the mice fed with high-fat food and garlic juice gained 0.09g per day, while the mice fed with high-fat food only gained 0.20g per day. However, the content of protein leptin, which can cause obesity, is less than half that of the rats fed with garlic juice only. Some scholars in Nigeria found that the cholesterol content in blood, liver and kidney of mice increased sharply after feeding them greasy feed for a period of time. Add a little garlic paste to the greasy feed, and their cholesterol content will no longer increase. Enzymes are involved in the synthesis of fatty acids and cholesterol, and garlic just prevents the formation of enzymes. It can be seen that garlic can inhibit obesity. Experts pointed out that the effect of processed garlic is slightly worse than that of raw garlic, but it is better for the body because of its weak irritation.