Garlic contains more than 30 sulfur-containing compounds, so it also has a variety of biological functions, including: anti-microbial, antioxidant, lipid metabolism regulation, antithrombotic, and tumor inhibition [1].

Allicin can inhibit and kill a variety of gram-negative bacteria and positive bacteria, and its effect is equivalent to that of antibiotics. In addition, garlic has many functions such as anti-fungus, anti-parasite and anti-virus.

Garlic extract can scavenge hydroxyl radical, superoxide anion radical and other active oxygen, inhibit the oxidation of low density lipoprotein and the formation of lipid peroxide, and enhance the activities of superoxide dismutase, glutathione peroxidase and catalase, raise glutathione level and improve the antioxidant capacity of the body.

On the one hand, garlic sulfide can reduce serum cholesterol level by inhibiting the absorption of intestinal cholesterol, promoting the conversion of cholesterol into bile acid and accelerating cholesterol excretion; On the other hand, it can also reduce the oxidation of low-density lipoprotein cholesterol, inhibit cholesterol deposition on blood vessel wall and the formation of atherosclerotic plaques.

Garlic powder can not only promote thrombolysis by activating plasminogen, but also prevent thrombosis by inhibiting thrombin production and platelet aggregation.

Organic sulfides in garlic, especially fat-soluble components, have a strong inhibitory effect on tumors. A diet rich in garlic can reduce the risk of many cancers, such as gastric cancer, esophageal cancer, colon cancer, liver cancer and lung cancer.

The above content is answered by natural food-Tanida Dream, hoping to help everyone.