According to the latest research, garlic also has a certain brain-strengthening effect, because garlic may enhance the effect of vitamin B 1, which is an important auxiliary substance in the process of transforming glucose into brain energy. The latest research shows that garlic can inhibit the harm of radioactive substances to human body and reduce adverse consequences.
Although eating garlic is good for your health, eating too much raw is bad for your health. "Materia Medica Rehabilitation" records: "Garlic is pungent and toxic, causing phlegm and burning fire, dispersing qi and consuming blood. People who are weak and hot should not touch their lips. " Eating too much raw garlic will damage organs and tissues under strong stimulation, cause acute gastritis, and have side effects on diseases such as heart disease and nephritis. After a long time, it will also cause vitamin B2 deficiency and form skin diseases such as angular stomatitis and glossitis. Therefore, we must pay attention to the following points when eating raw garlic: 1. Don't eat raw garlic on an empty stomach or drink overheated soup or tea after meals; 2. Eat less every other day, limited to 2 ~ 3 petals each time. People with liver, kidney and bladder diseases should avoid eating during treatment; People with heart disease and habitual constipation should pay attention to eat less and don't eat with honey.
In addition, after eating garlic raw, there will be a special smell in the mouth, because after chewing garlic cloves, the activation of specific enzymes in garlic cells will decompose allicin into allicin with special smell. The simple and effective way to eliminate the garlic smell in the mouth is to chew tea leaves and then rinse your mouth with strong tea water.
Chinese medicine believes that garlic is pungent and warm, and enters the spleen, stomach and kidney meridians. Its main functions are detoxifying, killing insects, promoting qi circulation, warming the spleen and stomach, and resolving diseases. Can be used for treating dysentery, diarrhea, malaria, pertussis, carbuncle, swelling and sore, and tinea and sore. It can also treat dyspepsia, epigastric cold pain, water swelling, etc.
There has been a saying in China since ancient times that "garlic can cure all diseases", and there are garlic ingredients in thousands of Chinese medicine formulas. In the era of lack of medical care and medicine, garlic has become a good thing for people to treat diseases and strengthen their health.
Modern research shows that allicin contained in garlic has bactericidal effect, and has obvious inhibition or killing effect on staphylococcus, meningococcus, pneumococcus, streptococcus, diphtheria, dysentery, Escherichia coli, typhoid fever, paratyphoid fever, tuberculosis, Vibrio cholerae and other pathogenic bacteria in test tubes. Garlic preparation is still sensitive to bacteria resistant to penicillin, streptomycin, chloramphenicol and chlortetracycline. In addition, garlic has anti-fungal and anti-insect effects; It can also inhibit the division of cancer cells. The research results of garlic are endless.
Since 1970s, domestic and foreign scholars have formed a new upsurge in garlic research, and more than 4,000 research papers have been published so far.
65438-0973 Studies by Indian scholars show that garlic oil can significantly increase fibrinolytic activity in normal people and patients with coronary heart disease. After taking garlic oil orally (0.2 ml/day) for three months, the fibrinolytic activity of fibrin reached 205 units, compared with 89.5 units before taking garlic oil. Later, the scholar made a clinical observation on patients with old myocardial infarction with garlic oil. After a course of treatment of 3 months, it was found that the fibrinolytic activity of the patients increased by 84%. After taking garlic oil for 20 days, the fibrinolytic activity of patients with acute myocardial infarction increased by 95.5%, while that of "placebo group" only increased by 24%. It shows that garlic oil has a good effect on myocardial infarction.
1993, American doctor Vasavski published an article in the Journal of American Medical Association, which showed that eating 0.5 ~/kloc-0 garlic a day can reduce cholesterol level by 9%.
1995 "China Journal of Integrated Traditional Chinese and Western Medicine" published "Progress in Prevention and Treatment of Cerebrovascular Diseases with Garlic Extract", pointing out that garlic volatile oil can effectively prevent dyslipidemia and prevent lipid from blocking cerebrovascular diseases. It can prevent platelets from gathering in blood vessels, dilate blood vessels and increase the blood supply in the lumen by affecting the level of platelet cAMP.
Another important function of garlic is anti-cancer. Chinese scholars made garlic into fresh garlic filtrate, garlic oil and allicin, and injected them into mice transplanted with S- 180 tumor respectively. The results showed that the tumor inhibition rates were 465 438 0.6%, 56.65 438 0% and 58.9% respectively. Among them, allicin has the highest cancer inhibition rate. At the same time, it was observed that these garlic products could increase the level of cAMP in cancer tissues, and the increase rates were 65438 033%, 265438 00% and 77% respectively. CAMP is a negative signal of cancer cell growth, and many research methods show that it can inhibit the growth of tumor tissue. Garlic plays an anti-cancer role by activating the metabolism of cAMP.
Some scholars have reported that fresh garlic can improve cellular immune response, block the synthesis of nitrosamines and block the teratogenic damage of carcinogens to cells. All these provide theoretical basis for the prevention and treatment of cancer. Garlic is rich in trace elements selenium and germanium, especially germanium, which is the highest in all plants. Epidemiological investigation shows that the incidence of cancer in Koreans is low, which may be due to frequent consumption of garlic. The content of germanium in garlic is surprisingly high, and germanium has been proved to have a good anticancer effect.