Garlic, its most important function, is well-known for its anti-inflammatory and bactericidal effects, which can treat acute and chronic gastrointestinal inflammation, respiratory tract infectious diseases and complicated diseases.
Garlic has such a strong effect because it contains alliin and alliinase. After garlic is broken, allicin and alliinase contact each other to form allicin.
Allicin has a strong bactericidal effect. After it enters the human body, it can react with cystine of bacteria to form crystal precipitation, destroy SH groups in thioamino organisms necessary for bacteria, and make bacteria's metabolism disorder, making them unable to reproduce and grow.
It's just that allicin is very afraid of heat and salt When it comes to heat or salt, it will lose its function, so raw garlic is more bactericidal than cooked food.
It's better to mash garlic when eating, instead of cutting it into powder with a knife. It is best to leave it for 10- 15 minutes after mashing, so that its components can fully contact with air to form allicin before eating. In addition, the antibacterial activity of purple garlic is better than that of white garlic.
Garlic can reduce the fat content in blood, reduce the deposition of fat in blood vessels, prevent the formation of atherosclerosis, reduce the aging of blood vessels and increase the elasticity of blood vessels, which is of great benefit to the prevention of related diseases.
Eating garlic raw has many benefits, which can enhance the body's resistance and eliminate fatigue; The substances contained in garlic can also reduce the burden on the liver, protect the liver function, prevent arteriosclerosis, and have an auxiliary treatment effect on hypertension and hyperlipidemia.
Note: Although eating garlic raw has many benefits, it can't be eaten in excess, which will stimulate the gastric mucosa. In life, the amount of garlic we eat in a day is very limited, so the intake of active substances such as allicin is even more limited. It's hard to think of a real "sterilization effect", and it's not that simple.