Garlic is the most common food in table dishes, which can be eaten raw or seasoned. The special effects of garlic make it one of Time's top ten nutritional foods.
1. Regulating insulin: Due to the unreasonable dietary structure of people, the intake of selenium in the human body decreases, resulting in a decrease in insulin synthesis; Garlic contains more selenium, which can regulate the decline of insulin synthesis in the human body. Therefore, more garlic for diabetes patients will help alleviate the disease.
2. Anti cancer and cancer prevention: Garlic can protect the liver, induce the activity of liver cell detoxification enzymes, and block the synthesis of nitrosamine carcinogens, thereby preventing the occurrence of cancer. At the same time, allicin and its homologues can effectively inhibit the activity of cancer cells, prevent their normal growth and metabolism, and ultimately lead to cancer cell death. Allicin can also activate the phagocytic ability of macrophages, enhance human immune function, and prevent the occurrence of cancer.
3. Reduce blood lipids and prevent blood clots: The effective ingredients of garlic have significant effects on lowering blood lipids and preventing coronary heart disease and arteriosclerosis, as well as preventing the formation of blood clots.
4. Delaying aging and preventing lead poisoning: Eating garlic regularly can delay aging; Its antioxidant properties are superior to ginseng; People who frequently come into contact with lead or are prone to lead poisoning can effectively prevent lead poisoning by consuming garlic.
5. Prevention of arthritis: Garlic can "eliminate rheumatism, break the cold wind", and has an inhibitory effect on wind cold dampness arthritis.
6. Anti inflammation and sterilization: Garlic capsaicin and other ingredients contained in the volatile oil of purple skin garlic have significant anti-inflammatory and sterilization effects, especially on upper respiratory and digestive tract infections, fungal keratitis, and cryptosporidium infections. In addition, research shows that garlic contains a kind of capsaicin called "propylene sulfide". Its bactericidal ability can reach one tenth of that of penicillin, which has a good killing effect on pathogenic bacteria and parasites, and can play a role in preventing influenza, preventing wound infection, treating infectious diseases and expelling insects.