Nutritional components of garlic and its health care function
Modern medical research has confirmed that garlic contains more than 100 medicinal and health-care components, among which 43 kinds of sulfur-containing volatiles.
Species, sulfinic acid (such as allicin) ester 13, amino acid 9, peptide 8, glycoside 12, enzyme.
1 1 species. In addition, allicin is a unique component of garlic, which becomes allicin when it enters the blood.
Allicin can kill typhoid Bacillus, dysentery Bacillus and influenza virus instantly even if it is diluted by 6.5438+10,000 times. Allicin and
Vitamin B 1 can produce allithiamine, which has the miraculous effect of eliminating fatigue and strengthening physical strength. Garlic contains muscle.
Anhydride is an indispensable component in muscle activity, and it also plays an important role in the production of semen, which can increase the number of sperm.
Increase, the so-called energetic garlic is what this means. Garlic can also promote metabolism and reduce cholesterol and sugar.
Triglyceride content, and has the effect of lowering blood pressure and blood sugar, so it is effective for hypertension, hyperlipidemia and arteriosclerosis.
Urinary disease has a certain curative effect. Garlic for external use can promote blood circulation, remove aged cuticle and soften skin.
It can whiten skin, enhance elasticity, prevent sun exposure, prevent melanin deposition, remove spots and whiten skin. At home and abroad in recent years
Studies have proved that garlic can interrupt the synthesis of nitrosamine carcinogens in the body, and its anti-cancer effect reaches 40%
Among all kinds of vegetables and fruits, garlic is arranged in a pyramid, which is located at the top of the tower. How many components are there in 100?
All ten components have independent anticancer effects. Garlic essential oil with high health care function is all contained in garlic.
The general term for sulfur compounds. The sulfur atoms in these substances are very active and can be spontaneously converted into various compounds.
Organic sulfur compounds. These organic sulfur compounds will be transformed under the action of physical, chemical and biological factors.
Converted into other sulfur-containing compounds. Most sulfur-containing compounds in garlic have a wide range of pharmacology and efficacy.
The purpose is also the main flavor substance that constitutes the unique spicy taste of garlic. Among the components of garlic essential oil, there are many studies.
Allicin, allicin, allicin. In addition, organic germanium is the most abundant in daily food.
Garlic, studies have proved that organic germanium compounds and some anticancer drugs are used together to inhibit the local growth of tumors.
Long, or has a synergistic effect on preventing tumor metastasis; Organic germanium compounds can stimulate the production of dry matter in the body
Interferon, and the anticancer effect of interferon has been confirmed by medicine; Organogermanium compounds are harmful to the damaged immune system.
With different degrees of repair, it can activate natural killer cells and macrophages, which is beneficial to cancer control!
Organic germanium compounds can reduce the viscosity of blood, thus reducing the adhesion, infiltration and destruction of cancer cells to blood vessel walls.
Opportunity, it plays an important role in preventing the spread of cancer cells. Garlic is also rich in selenium.
It has a strong anticancer effect. Experiments show that the people with the lowest incidence of cancer have the highest selenium content in their blood.
A tall crowd. In addition, selenium plays an antioxidant role in the form of glutathione peroxidase, thus playing a protective role.
The role of the membrane. Garlic is also rich in superoxide dismutase, which has an important antioxidant effect.
In addition, garlic contains 17 kinds of amino acids, among which lysine, leucine and valine are higher, as well as egg ammonia.
The acid content is low, and the essential amino acid content of white garlic is lower than that of purple garlic, but the percentage of total amino acids is slightly higher.
Purple garlic. The highest content of mineral elements in garlic is phosphorus, followed by magnesium, calcium, iron, silicon, aluminum and zinc.
High content. Why does garlic have a special smell? After eating raw garlic, a stream of water often comes out of your mouth.
Avoid bad smells in daily communication. Whole garlic is tasteless and can only be eaten.
Only when it is used, cut, squeezed or destroyed will it smell. This is because there is no alliin in the whole garlic.
Color, tasteless, but there is a kind of alliinase in garlic cells, and the contact between them will form a strong spicy taste.
Garlic capsaicin Allicin is the source of garlic's special smell. Magical germicidal efficacy of garlic
Sulfur-containing compounds have strong antibacterial and anti-inflammatory effects, and have inhibitory effects on a variety of cocci, bacilli, fungi and viruses.
Control and killing effect. 1982, scientists made efforts in inhibiting, sterilizing, resisting virus, killing insects and inhibiting garlic.
Studies on enzyme activity and other aspects have proved that garlic has the functions of inhibiting enzyme and sterilizing, and is a functional substance. Modern research development
At present, the volatile oil, juice, leaching solution and allicin of garlic are harmful to many cocci, bacilli (such as whooping cough), molds,
Fungi (such as cryptococcal meningitis, etc. ) and virus have inhibitory and killing effects. In terms of food preservation, Japan
Scholars have found that garlic has a strong inhibitory and killing effect on dozens of food hygiene and food spoilage bacteria.
Scientists also studied the inhibition and killing effects of garlic aqueous solution on dozens of commonly polluted edible fungi.
It is found that garlic has a strong inhibitory and killing effect on spoilage fungi, and its action intensity is equivalent to or even stronger than garlic.
Chemical preservatives benzoic acid and sorbic acid are natural plants with the strongest antibacterial effect. big
Recently, Korean research pointed out that garlic not only has anti-cancer and antibacterial effects, but also can control obesity.
There are also unexpected effects. A Korean professor's research team conducted experiments on animals and reached a conclusion.
Open. The research team conducted a four-day experiment on mice. According to the experimental results, eating high-fat food and large
The daily gain of mice drinking garlic juice was 0.09 g, while that of mice eating only high-fat food was 0.09 g.
That is, 0.20g g, mice that only eat garlic juice have fatter eggs than mice that only eat high-fat food.
The content of leptin in white matter is less than half. Some scholars in Nigeria fed the mice greasy feed for some time.
After a period of time, it was found that the cholesterol content in blood, liver and kidney increased sharply. When added to greasy feed.
Adding a little garlic, their cholesterol content will no longer increase, because enzymes are involved in the combination of fatty acids and cholesterol.
Yes, garlic only prevents the formation of enzymes. It can be seen that garlic can inhibit obesity. special
Economists point out that the effect of processed garlic is slightly worse than that of raw garlic, but it is more harmful to the body because of its weak irritation.
Much better. Utilization status of garlic in China The output of garlic in China is very high, and the perennial planting area is 20.0-20.0%.
267,000 hectares, the output is 4 million tons, ranking first in the world, accounting for about 1/4 of the world's total output. Garlic is straight.
Deliver the most food, with the highest nutritional value and obvious physiological function. However, garlic bears fruit in the dormancy period of 60-80.
After bunching, when the natural environment is suitable, it will germinate quickly, consume the stored nutrients and deteriorate the quality sharply.
Chemical and inedible. Therefore, garlic can be processed into various products. There are many products that can be developed in this respect, such as
Dehydrated garlic slices, garlic granules and garlic powder are basically exported to all parts of the world; Further processed into a series of products,
Such as health food, cosmetics, feed additives, etc., can reach dozens of products. Garlic is widely used in many countries in the world.
Products regarded as treasures have not been really developed in China.
Disadvantages:
Garlic is good, but don't be greedy. Although garlic has such a disease prevention and treatment function, it is by no means the better you eat.
Eating too much raw garlic is easy to burn, consume blood, affect vision and stimulate gastrointestinal tract. Therefore, yin deficiency
People suffering from gastritis, gastric ulcer, duodenal ulcer, nephritis, heart disease and constipation should not eat more. pass by
Garlic has a strong lethality, killing intestinal pathogenic bacteria as well as beneficial bacteria.
It can lead to vitamin B2 deficiency, and is prone to skin diseases such as angular stomatitis, glossitis and cheilitis. Therefore, experts suggest that,
It is more scientific to eat 3-4 cloves of garlic every day, but you can't eat it on an empty stomach or take it with honey at the same time. In life,
Many people are afraid to eat garlic, because every time they finish eating, there will be a smell of garlic in their mouths, and it will last for a long time. that
In fact, some common things around us are garlic-flavored "nemesis", so readers may wish to have a try. some
People will try chewing gum or drinking tea to relieve their breath, but they still can't completely get rid of the garlic smell. Here, give it to dad.
Economists introduced a good method: After eating garlic, drink a glass of milk, and the protein in the milk will react with garlic.
It should be, it can effectively remove the garlic smell. However, when drinking milk, you should pay attention to swallowing it slowly and let the milk be in your mouth.
Stay in school longer, and it's better to drink warm milk, which will be better. Besides, there are some simple ones.
Simple methods can also reduce the smell of garlic. For example, after eating garlic, chew some peanuts, walnuts or almonds.
For foods with high protein content, the irritating element "propylene sulfide" in garlic is combined with protein.
Remove the garlic smell in the mouth; Gargling with vinegar or wine will also reduce the taste of garlic.
The source is garlic, a plant of Allium in Liliaceae, whose bulbs are used as medicine. Harvest in spring and summer, bundle,
Hang it in a ventilated place and dry it in the shade for later use. Sexual taste is pungent and warm. Its main functions are invigorating stomach, stopping dysentery and diarrhea.
Cough relieving, sterilization and insect repellent. Prevention of influenza and epidemic cerebrospinal meningitis. Treat tuberculosis, whooping cough, food
Listlessness, dyspepsia, bacillary dysentery, amebic dysentery, enteritis, pinworm disease, hookworm disease; Off-site treatment
Trichomonas vaginalis, acute appendicitis. Usage and dosage 3 ~ 5 yuan; Appropriate amount for external use. Excerpt from the national
Compilation of Chinese herbal medicines
I hope the above information can help you to have a further understanding of the advantages and disadvantages of garlic! /q/ 136 12026 18064436？ src=300