The effects and functions of eating roasted garlic

Roasted garlic is a very appetizing food. If you feel that you have a poor appetite, you can eat this food to improve your appetite. Not only that, if you eat more roasted garlic, it will have many benefits for your body. The most common one is that it can achieve anti-fatigue effect. Because many people now have busy work, this can improve fatigue.

3. Anti-fatigue effect

Some studies have found that pork is one of the foods rich in vitamin B1. Vitamin B1 combined with allicin contained in garlic can effectively eliminate fatigue and restore physical strength.

4. Protect cardiovascular system.

Epidemiological research results show that in areas where the average daily raw garlic consumption per person is 20 grams, the incidence of death from cardiovascular and cerebrovascular diseases is significantly lower than in areas where there is no habit of eating raw garlic.

1) Anti-thrombosis studies have found that the essential oil in garlic has the effect of inhibiting platelet aggregation, thereby preventing thrombosis.

2) Lowering blood lipids Clinical research results show that after the subjects consumed 50 grams of raw garlic daily for 6 consecutive days, the levels of serum total cholesterol, triglycerides and low-density lipoprotein cholesterol were significantly lower than before the test.

3) Reduce blood viscosity. Several studies have shown that smoking and alcoholism will significantly increase blood viscosity, but if raw garlic is consumed at the same time, this adverse effect will be partially offset.

4) Lower blood pressure: For patients with mild hypertension, if they eat a few cloves of garlic soaked in vinegar and drink two tablespoons of vinegar juice every morning, their blood pressure will be lowered after half a month. In addition, regular consumption of raw garlic by patients with hypertension is also beneficial in lowering blood pressure.

5. Sterilization effect:

Garlic is a natural plant broad-spectrum antibiotic. Garlic contains about 2% allicin, which has a strong bactericidal effect. After entering the human body, it can react with the cysteine ​​of bacteria to form a crystalline precipitate, destroying the sulfhydryl group in the sulfhydryl amino group necessary for the bacteria, causing metabolic disorders in the bacteria, making them unable to reproduce and grow.

The bactericidal ability of garlic is 1/10 of that of penicillin. It has a significant inhibitory or strangling effect on many pathogenic bacteria such as staphylococcus, meningitis, pneumonia, streptococcus, diphtheria, dysentery, typhoid, paratyphoid, Mycobacterium tuberculosis and Vibrio cholerae.

In addition, it can kill a variety of pathogenic fungi and parasites such as hookworms, pinworms, and Trichomonas. Therefore, eating raw garlic is an effective way to prevent influenza and intestinal infections. However, it should be noted that allicin is easily destroyed at high temperatures and loses its bactericidal effect.