1、Antibacterial and anti-inflammatory. Garlic is a natural plant broad-spectrum antibacterial, garlic contains about 2% allicin, its bactericidal ability is 1/10 of penicillin, and it has a significant inhibitory and killing effect on a variety of pathogenic bacteria. It also kills more kinds of pathogenic fungi and hookworms, pinworms and trichomonads.
2、The sulfur compounds in organic onions mainly act on the “initiation stage” of tumorigenesis, avoiding the transformation of normal cells into cancer cells by enhancing detoxification functions, interfering with the activation of carcinogens, preventing cancer formation, enhancing immune functions, blocking the formation of lipid peroxidation and anti-mutagenesis, etc.
3、Anti-platelet coagulation. Garlic essential oil has the effect of inhibiting platelet coagulation. The mechanism is to change the physicochemical properties of platelet membrane, thus affecting the function of platelet summary and release, inhibiting the fibrinogen receptor on platelet membrane, inhibiting platelet binding with fibrinogen, affecting the sulfur group on platelet membrane, and changing the function of platelet.
4、Lowering blood fat. According to epidemiological research studies, the mortality rate of cardiovascular diseases in areas with an average of 20 grams of garlic per person per day was significantly lower than in areas without the habit of eating raw garlic. Regular consumption of raw garlic also has antihypertensive effects.
5、Lowering blood sugar. Experiments have proved that raw garlic has the effect of improving glucose tolerance in normal people, and can also promote the secretion of insulin and increase the use of glucose by tissue cells, thus bringing down blood sugar.
Post time: Mar-04-2023