Sterilization and anti-inflammatory: Allicin contained in garlic has a broad-spectrum antibacterial effect, which is related to epidemic cerebrospinal meningitis virus, influenza virus, Japanese encephalitis virus, hepatitis virus, Cryptococcus neoformans, which can cause severe meningitis, and pneumonia. Dichobacter, Candida, Mycobacterium tuberculosis, Typhoid, Paratyphoid, Amoeba, Trichomonas, Rickettsia, Staphylococcus, Shigella, Vibrio cholerae and other pathogenic microorganisms have a killing effect.
Prevention of cancer: Garlic can block the synthesis of carcinogens, nitrosamines, inhibit the growth of cancer cells, and have a killing effect on cancer cells.
Prevention of heart and cerebrovascular diseases: Another nickname for scientists to give garlic is "vascular scavengers." Researchers have found that the deposition of garlic in the inner wall of a person's blood vessels is much lighter than that of people who don't eat it.
Promotes hair growth: The volatile oil contained in garlic accelerates the flow of blood to the sebaceous glands and hair follicles, thereby promoting hair growth and treating the baldness. Applying garlic to the scalp can improve hair growth and eliminate dandruff.
Enhance immune function: Animal experiments show that the fat-soluble volatile oil in garlic can significantly improve the phagocytic function of macrophages and enhance the immune system.
Anti-aging: Garlic contains protein, fat, sugar, vitamins and minerals, which prevent vascular aging and immune decline.
Brain-brain puzzle: The combination of garlic and vitamin B1 in the human body can produce â€œgarlic amineâ€. This garlic amine can promote and exert the function of vitamin B1, enhance the oxidation function of carbohydrates, and provide enough energy for brain cells. Make your mind agile.
Garlic is a kind of food that is commonly used in both East and West, and is also an indispensable spice in Chinese cuisine. It can be added not only to the cooking of food, but also to raw food. Some of them have a special scent, and some people hate it. Some people love it and have a meal. As for the seasoning of food, not only has the effect of scenting and flavoring; it is also commonly used in cured meats; the addition of soy sauce becomes garlic sauce and can be ground into garlic powder; as for the garlic cream sauce applied when baking bread, It is also loved by many people and can be said to be a very versatile food.
In recent years, research on human health and disease treatment has been published, and many people have begun to pay attention to the value of garlic in medical care and health care. In fact, there were records in the ancient Egyptian pyramids and Greek temples. The ancient medical books of Rome, China and India also describe the medical effects of garlic. It is one of the plants that Zui has been used to treat diseases and protect health. As for most of the current research, it is aimed at the prevention of garlic, anti-oxidation, cardiovascular disease prevention, and delaying aging. I hope to understand the function of garlic and its physiological and biochemical effects on human body.
Studies have found that garlic has the function of lowering blood pressure, lowering blood cholesterol (especially bad cholesterol), and inhibiting blood agglutination, thus preventing the arteriosclerosis and heart disease; in addition, it is also found in animal experiments, garlic essential oil It can significantly reduce the blood sugar of animals or prevent high blood sugar induced by stress.
In the anti-cancer part, many animal experiments have confirmed that garlic has anti-tumor effect, can inhibit the formation of carcinogenic nitrosamines, and affect the enzymes of the body detoxification system, and strengthen the repair function and immunity of cells. In order to resist the invasion of cancer. Epidemiological investigations have also found that garlic intake has a preventive effect on gastric cancer and colorectal cancer. Garlic extract can reduce the proliferation of human cancer cells and regulate immune function and inflammation. As for the way of ingesting garlic, most people usually eat raw food or eat it after cooking. Do they have different effects? It has been found that heating cooking (such as heating in a microwave oven or oven) reduces the active ingredients in the garlic, which in turn affects its ability to inhibit tumor cells.
Although garlic has been proven to have so many benefits, there are other negative effects, such as high intake, which may cause hemolytic anemia, lower serum protein quality, stimulation of gastric mucosa (burning, abdominal pain, diarrhea), etc.; Garlic has a special odor. Even if you brush your teeth after eating, it will be discharged through the respiratory tract, resulting in a bad oral odor, which may cause the contact to retreat, which may affect the interpersonal relationship. As for the recommended fresh 3-5 grams of fresh garlic per person, garlic can be used in food cooking, and raw food can retain its active ingredients more than cooked food. As for the use of food supplements in garlic, more research results are still needed to make appropriate recommendations for health benefits.
First, the "Compendium of Materia Medica" cloud: "It's mad, can pass the five internal organs, reach the sputum, go to the cold and damp, sin evil, eliminate bloated, stagnation of meat, this is also the work. So Wang Wei said cloud: Long-lasting taste, can be alive, can be far away, stinky and rot, magical, simmering, simmering sauce, carrying the journey, then the wind and rain can not be added, the sputum, the poison can not harm, the solution for summer months Summer heat, the northern meat noodles, especially the top of the "Food Classics", the daily use of more help. Cover does not know its Xin can spread gas, heat can help the fire, injury to the lungs, damage to the eyes, dizzy, cutting I donâ€™t understand it."
Second, anti-atherosclerosis, to prevent coronary embolism and stroke, etc.: It is reported that these activities are directly related to garlic can inhibit platelet aggregation, mainly allicin (S-allyl 2 propylene sulfinic acid) , allyl methyl trisulfide and diallyl trisulfide. The chemical structure of a garlic anticoagulant factor, 4,5,9,-trithiododecane-1,6,11-triene-9-oxide, has been studied and is now known as garlicene. Garlic is formed by the condensation of allicin in garlic. As an antithrombotic agent, garlicene is at least as active as aspirin. Garlic oil inhibits the development of arteriosclerosis. The water-soluble part of garlic does not reduce the change in atherosclerosis.
Third, the role of anti-cancer: nitrous acid is a precursor of carcinogenic nitrosamines, studies have shown that garlic inhibits the synthesis of endogenous nitrosamines by inhibiting mold and bacteria, and also found that the sulfhydryl compounds in garlic are eliminated In vivo nitrous acid and an active ingredient that blocks the synthesis of endogenous nitrosamines. Compare the anti-cancer effects of fresh garlic, boiled garlic, vinegar garlic and dehydrated garlic slices in different regions, different varieties and different production methods. The fresh garlic is good, the dehydrated garlic of boiled garlic is second, and the vinegar and garlic are poor, but still It has the effect of blocking the synthesis of endogenous nitrosamines. Usually, 10 grams per person per day (about four garlic cloves) can block the synthesis of nitrosamines in the body.
Epidemiological investigation found that the mortality rate of gastric cancer in Shandong Province of China is low in Cangshan County, only 1/12 of the population of Qixia County in the high incidence area of â€‹â€‹gastric cancer in Shandong Province. Residents of Cangshan County have garlic for a long time, while residents of Qixia County eat less garlic.
The results of in vitro experiments also showed that the blocking rate of fresh garlic juice for N-diethylnitrosamine synthesis was 81%, while the blocking rate of vitamin C was less than 40%.
â—†Crushing fineness: 20--80 mesh â—†Production: 200g/time 400g/time 500g/time â—†Motor speed: 22000 rpm/power â—† Power: 0.8KW 1.2KW 1.5KW
â—† Weight: 7.5kg 9.5kg 10.5kg
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