Modern science has proved that allicin in garlic can not only reduce inflammation and sterilization, but also lower cholesterol. As long as one clove of garlic a day, the cholesterol-lowering effect is very good.
Benefits of Garlic
“Allicin” in garlic has strong inhibition on a variety of cocci, bacilli and viruses, and also has anti-inflammatory effects, with many benefits:
Garlic has anti-cancer properties
Organosulfur compounds in garlic – “alicin”, “ajoene” and flavonoids – “myricetin”, “quercetin”, “apigenin”, “bean curd”, etc. Cancer expert.
Garlic can block the production of carcinogens
The “coumarin” in garlic can “grab” nitrates, such as color-retaining agents in sausages or bacon, so that nitrates have no chance to turn into highly carcinogenic “nitrosamines”, which can prevent gastric cancer. occur.
Garlic can prevent cardiovascular disease
“Allicin” and “Ajoene” in garlic can inhibit platelet aggregation, and “Ajoene” itself can also inhibit the synthesis of cholesterol. Other flavonoids in garlic can also inhibit the oxidation of cholesterol in blood vessels. “Stuck” blood vessels. Therefore, garlic is an excellent food for preventing arteriosclerosis, stroke and protecting cardiovascular.
Garlic can prevent stomach ulcers
“Allicin” in garlic can inhibit the growth of “Pylori”, and “Pylori” is one of the culprits that induce gastric ulcers.
Garlic can maintain blood sugar stability
The content of “myricetin” in garlic is quite high. “Myricetin” is a very important phytochemical for lowering blood sugar. Therefore, if you want to lower blood sugar, you can eat more cooked garlic, because raw garlic is too spicy. too much.
Who can’t eat garlic
Raw garlic has a different effect than cooked garlic. Raw allicin has a lot of stimulant and is highly irritating. It not only easily stimulates gastric acid secretion, but also strengthens the inflammatory response. Therefore, constitutions such as stomach inflammation, sore throat, hemorrhoids, red eyes, and acne are easy to get angry. People should not eat raw garlic, so as not to aggravate the disease. In areas with hot and humid climates, eating more garlic is easy to develop rashes. People who like to eat garlic should take it in moderation.
Recommended reading:
Don’t throw away the celery leaves! Good food for protecting blood vessels
