According to another study, garlic contains a kind of capsaicin called "propylene sulfide", its bactericidal ability can reach one tenth of that of penicillin, and it has a good killing effect on pathogenic bacteria and parasites, which can prevent influenza, prevent wound infection, treat infectious diseases and repel insects.
No matter whether it is a vegetarian dish or a meat dish, garlic is essential. Like onion and ginger, it is an essential seasoning food for almost every family in China. When cooking, some will be put in. Whether it is a vegetarian dish or a meat dish, garlic is essential.
Garlic is called a natural antibiotic, and its taste is pungent and pungent. People who like to eat it think it is very fragrant, and it has a garlic smell. Those who don't like to eat it think it smells bad and has a sour smell. In the north, especially in the northeast, people regard garlic cloves and garlic sauce as daily necessities. Eating jiaozi is also good for other meals, and garlic is often indispensable as a foil. Without it, the taste will be much worse.
Garlic belongs to Allium in Liliaceae, and it is one of the most important condiments and ingredients in our daily diet. Garlic belongs to Allium in Liliaceae, and it is one of the most important condiments and ingredients in our daily diet. Its taste is spicy and irritating, and it contains protein, fat, minerals and other nutrients. When cooking, adding some garlic can remove fishy smell and relieve boredom, and eating garlic raw can promote appetite. Human beings have been eating garlic for thousands of years. In traditional medicine, garlic can not only be used as seasoning, but also has many medicinal values.
Modern medicine also pays special attention to garlic. Active substances such as allicin, allicin and Joni Aho ene have been successfully extracted from garlic. In vitro experiments have proved that these active ingredients have many functions such as antibacterial, antifungal, antiviral and antitumor. Animal experiments have also found that these active ingredients are also beneficial to the cardiovascular system, including lowering blood pressure, regulating blood lipid and inhibiting platelet aggregation. Human research on garlic has never stopped.
Although garlic is good, you can't eat more garlic. Although it is good, you can't eat more garlic, because garlic will affect the body's absorption of B vitamins and irritate the eyes. In severe cases, it will cause blepharitis and conjunctivitis. Besides, garlic should not be eaten on an empty stomach. Because garlic has strong gastrointestinal irritation, gastric ulcer, headache, cough and toothache, patients with liver disease should not eat garlic.
In addition, garlic has a well-known disadvantage, that is, eating too much will cause bad breath and fart, which will affect personal image and personal feelings, so beauty lovers should try to eat less!
Allicin in garlic has many biological activities, such as anti-microbial, anti-tumor, anti-oxidation, prevention and treatment of cardiovascular diseases and immune regulation. However, it is difficult for garlic taken daily to reach the concentration in academic research, that is to say, if allicin in blood does not reach a certain blood concentration, it is impossible to have effective results in a short period of time, so it is almost impossible for garlic eaten daily to achieve medicinal effects.
But in the long run, a small amount of long-term consumption of garlic can play a quantitative and qualitative role. As a medicinal and edible plant, as long as you don't feel uncomfortable in the digestive tract, take a few cloves of garlic and eat it boldly.