Many people say that garlic has bactericidal effect. In fact, few people know how and why garlic can be sterilized. The following is the reason why garlic can be sterilized.
Why can garlic be sterilized?
Garlic contains a phytoncide called allicin, which is a broad-spectrum antibiotic.
Allicin can inhibit the reproduction of Shigella dysenteriae and Typhoid Bacillus, and has obvious inhibitory and bactericidal effects on Staphylococcus and Pneumococcus. Clinically, oral allicin can treat animal enteritis, diarrhea, loss of appetite and so on.
Allicin has strong antibacterial and anti-inflammatory effects, and can inhibit or kill many kinds of cocci, bacilli, fungi and viruses. Allicin can obviously inhibit or kill many pathogenic bacteria such as staphylococcus, meningitis, pneumococcus, streptococcus, diphtheria, dysentery, coliform bacteria, typhoid fever, paratyphoid fever, whooping cough, mycobacterium tuberculosis and Vibrio cholerae. Can be used for treating acute bacillary dysentery, whooping cough, infantile diarrhea, lobar pneumonia, pulmonary tuberculosis, wound suppuration, trachoma, etc. The antibacterial principle of allicin is that the oxygen atoms in allicin molecules combine with sulfhydryl groups in cysteine molecules necessary for bacterial growth and reproduction, which inhibits the growth and reproduction of bacteria.
Allicin can inhibit or kill many pathogenic fungi, including Candida albicans. At low concentration, it mainly inhibits the growth of fungi, and at high concentration, it can completely kill fungi. Clinically, it has been used to treat cryptococcal meningitis, pulmonary and digestive tract fungal infections, Candida albicans toxemia, children dyspepsia caused by Candida albicans, fungal keratitis, neonatal thrush, tinea capitis, etc. The antifungal mechanism of allicin is that protein is inactivated by oxidation of sulfhydryl; Competitive inhibition of sulfhydryl-containing compounds such as cystine and glutathione; Noncompetitively inhibit the activity of some enzymes in fungi.
How should garlic be eaten?
Garlic is not only afraid of heat, but also of salt, and it will lose its function when it meets salt. Therefore, if you want to achieve the best health care effect, it is best to mash garlic instead of cutting it into minced garlic with a knife. And put10-15 minutes first, and let alliin and alliinase combine in the air to produce allicin before eating.
The function of garlic
Anti-fatigue effect
Some people have 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.
Anti-aging effect
Some ingredients in garlic have antioxidant and anti-aging properties similar to those of vitamin E and vitamin C.
Protect liver function
Selenium, a trace element in garlic, can protect the liver by participating in the aerobic metabolism of blood, removing toxins and reducing the detoxification burden of the liver.
How does garlic prevent cancer
The anti-cancer effect of garlic is mainly reflected in cancers occurring in the digestive system, such as esophageal cancer and gastric cancer. At the same time, the sulfur-containing and selenium-containing compounds in garlic also have positive significance in fighting other tumors.