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 is afraid of both heat and salt, and either heat or salt will completely or partially lose its activity. therefore

1, garlic should be eaten raw;

2. It is better to mash garlic instead of cutting it into pieces with a knife;

3. Garlic paste should be stored at room temperature for 10 ~ 15 minutes, so that alliin and alliinase can be fully combined in the air to produce allicin before eating, and the best effect is obtained.

Experts believe that garlic has so many beneficial effects, mainly because it contains two effective substances, allicin and alliinase, which exist in the cells of fresh garlic respectively. Only when garlic is crushed and brought into contact with each other will a colorless oily liquid, namely allicin, be produced.