1, garlic can regulate the immune function of the body. Fat-soluble substances in garlic can promote the vitality of immune cells and increase the number of phagocytes in the body. It is reported that garlic can stimulate the activity of T lymphocytes and macrophages, thus producing more cytokines to kill harmful microorganisms.

2. Garlic can promote metabolism. The compounds in garlic can improve the absorption and utilization of nutrients, so that the physiological function of human body is in normal operation and the energy supply is better guaranteed.

3. Regulate abnormal blood lipid metabolism. Garlic extract can reduce plasma total cholesterol, triglyceride and free cholesterol, reduce the ratio of very low density lipoprotein to total cholesterol, increase the ratio of high density lipoprotein to total cholesterol, and also reduce liver total cholesterol. For example, eating two cloves of raw garlic every day is very beneficial to regulating human blood lipid.

4. Allicin has a protective effect on blood vessels. Atherosclerosis of human arteries, especially the damage of aorta, coronary artery and renal artery, is an important factor threatening the quality of human life, which will lead to "myocardial infarction", cerebrovascular accident and renal function decline. An important factor causing atherosclerosis is related to abnormal blood lipid metabolism, and effective components such as allicin can not only reduce excessive "bad cholesterol", but also reduce the level of blood viscosity, thus alleviating or delaying the occurrence and development of atherosclerosis.

5. Garlic has an antithrombotic effect. Garlic can not only indirectly inhibit abnormal platelet aggregation, but also dissolve thrombus, which can prevent and reduce the occurrence of cardiovascular and cerebrovascular diseases to a certain extent. It is reported that the antithrombotic function of garlic is not inferior to that of aspirin.

Note: Patients with liver disease should not eat it: Many people think that garlic can resist bacteria and viruses, so they eat garlic to prevent hepatitis. Some people even eat garlic every day after suffering from hepatitis. This practice is extremely unfavorable to hepatitis patients, because garlic has no effect on hepatitis virus. On the contrary, some components of garlic can stimulate the stomach and intestines, which can inhibit the secretion of intestinal digestive juice and affect food digestion, thus aggravating many symptoms such as nausea of hepatitis patients. In addition, the volatile components of garlic can reduce red blood cells and hemoglobin in blood, and may cause anemia, which is not conducive to the treatment of hepatitis.