1, strong bactericidal effect.
Garlic is a natural broad-spectrum antibiotic in plants. Garlic contains about 2% allicin, and sulfur-containing compounds have strong antibacterial and anti-inflammatory effects. It can inhibit and kill many kinds of cocci, bacilli, fungi and viruses. It is the strongest antibacterial activity found in natural plants at present. After it enters the human body, it can react with cystine of bacteria to produce crystal precipitation, which destroys sulfhydryl groups in thioamino organisms necessary for bacteria, making bacteria metabolize disorder and unable to reproduce and grow. The bactericidal ability of garlic is110 of penicillin, and it has obvious inhibitory or strangulation effects on staphylococcus, meningitis, pneumonia, streptococcus, diphtheria, dysentery, typhoid fever, paratyphoid fever, tuberculosis, Vibrio cholerae and other pathogenic bacteria.
In addition, it can kill hookworm, pinworm, trichomonas and other pathogenic fungi and parasites. Therefore, eating garlic raw is an effective way to prevent influenza and intestinal infection. However, it should be noted that allicin is easily destroyed at high temperature and loses its bactericidal effect.
2. Improve sugar metabolism.
Studies have confirmed that eating garlic raw can improve the glucose tolerance of normal people, at the same time, it can also promote the secretion of insulin, increase the utilization of glucose by tissues and cells, and thus reduce the blood sugar level.
Step 3 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.
4. Anti-fatigue effect
It is found that pork is one of the foods rich in vitamin B 1, and the combination of vitamin B 1 and allicin contained in garlic can play a good role in eliminating fatigue and restoring physical strength.
5, anti-aging effect
Some components in garlic have antioxidant and anti-aging properties similar to those of vitamin E and vitamin C.