(1) Antibacterial, bactericidal, and virucidal

Studies have confirmed that garlic is effective against a variety of pathogenic bacteria (staphylococci, streptococci, meningococci, enterobacteriaceae, typhoid and Paratyphoid bacilli, dysentery bacilli, tuberculosis bacilli, pertussis bacilli, Vibrio cholerae, etc.) have inhibitory and killing effects.

(2) Lowering blood lipids, lowering cholesterol, anticoagulation, preventing arteriosclerosis and cerebral infarction

In recent years, a large number of experimental studies and clinical verification have confirmed that garlic has anti-platelet aggregation, lowering blood pressure, It can improve blood flow fibrinolytic activity and peripheral microcirculation, significantly reduce blood viscosity and improve red blood cell concentration, resist experimental atherosclerosis, dilate blood vessels and prevent and treat cerebral infarction.

(3) Protect the liver and prevent and treat hepatitis

Garlic inhibits the loss of liver cell membrane structure by lipid peroxidase to protect the liver. Garlic prevents mercury, cadmium and other harmful elements from being absorbed by the intestinal wall, strengthens the detoxification function of the liver, thereby improving liver function and used for the prevention and treatment of hepatitis.

(4) Tumor-inhibiting effect

The results of surveys and studies conducted by a group of scholars in Georgia, Hawaii, Greece and other regions in the United States show that consuming more than 2kg of garlic per year has an adverse effect on Gastric cancer has a defensive effect.

Extended information:

Each tablet contains 6.9 mg of alliin and 3.3 mg of allicin extracted from natural garlic. Functional tests have proven that it has the health-care function of enhancing immunity. The outer layer is covered with an enteric coating to protect the active ingredients from safely passing through the gastric acid and reaching the intestinal tract before being released, making them better absorbed by the body and reducing the spread of garlic odor.

Due to the unique effects of garlic, scientists from all over the world have conducted in-depth research on the ingredients and effects of garlic since the 19th century. In 1930, French scientists took the lead in applying for a patent for garlic pharmaceutical preparations. In 1944, Italian chemist Cavalido discovered allicin from garlic. Because the efficacy of allicin is 1,000 times that of garlic based on weight ratio, it is known as garlic gold.

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