Garlic is the favorite of many people, eat dumplings to dip garlic, eat noodles with garlic, shabu shabu is inseparable from the soul dipping wrapped in garlic. Garlic is an almost omnipotent presence in the ingredient world.
However, in the eyes of health care people, garlic almost "cures all diseases", can kill bacteria, eliminate Helicobacter pylori, prevent cancer, and even improve male attractiveness...
Let's take a look at the ingredients in garlic, which is small but has a lot of nutrients.
In addition, there are several nutrients, which have certain benefits for human health.
After the garlic is broken, alliin can be catalyzed by allidase to produce an active allicin, which has anti-inflammatory and antibacterial, hypolipidemic lipid, blood pressure, antiviral, anti-cancer and other effects.
Superoxide dismutase in garlic belongs to a metalloenzyme class, which can effectively prevent reactive oxygen species from harming the body, has the effect of spectral sterilization and anti-radiation damage, can significantly inhibit the reproduction and growth of abnormal cells, and play a role in protecting cells.
Garlic polysaccharides as one of the important nutrients in garlic, has a variety of effects such as protecting the heart muscle, antiviral and antioxidant, and now many foods or beverages contain garlic polysaccharides, but the content of active ingredients is less.
Garlic is a food rich in selenium, especially after dehydration, garlic selenium content is higher, can reach 19.3ug/100g. Selenium has a strong antioxidant effect, which helps the body to remove free radicals and destroy the peroxides that have formed, thereby reducing the risk of inflammation and cancer.
In addition, selenium activates the P53 tumor suppressor protein, which helps repair DNA. Selenium also has the effect of killing cancer cells and inhibiting the growth and metastasis of cancer cells.
Garlic also contains a variety of polyphenolic compounds, such as flavonoids, phenolic acids, flavanones, flavonols, etc., which can play a good anti-inflammatory and antioxidant effect, and have a certain effect on preventing cardiovascular disease, delaying aging, and preventing cancer.
The legend of garlic sterilization and anti-cancer mainly comes from its active substance - allicin.
At present, there are indeed many animal tests on allicin, and studies have been conducted on rats with gastric ulcers accompanied by Helicobacter pylori continuously taking allicin preparations, and the results show that compared with rats taking placebo, the total number of Helicobacter pylori in gastric juice can be significantly reduced, and the healing time of gastric ulcers can be significantly shortened.
In addition, researchers gave allicin to mice with stomach cancer for two weeks and found that it could inhibit the growth of large tumors.
However, this is only animal testing, and no radical effect has been achieved, and animal and human physiology are very different, and the results of animal testing cannot be mechanically copied to clinical treatment.
Even if allicin has bacteriostatic and anti-cancer effects, it is still too naïve to eat garlic to fight Helicobacter pylori and tumors.
Because garlic does not contain much allicin, the antibacterial effect is very limited, and there is no allicin in intact garlic. In addition, in daily life, in order to reduce irritation, garlic is generally eaten after cooking, and this process will greatly reduce the content of allicin.
Theoretically, a large intake of raw garlic is required to have a certain effect, but this is obviously unrealistic.
Although it is not very reliable to rely on garlic sterilization and anti-cancer, people who like to eat garlic should not be discouraged, and studies have shown that men who love garlic may be more popular with women.
Researchers in the UK and the Czech Republic published a related study in the British journal Appetite, which involved 82 women and 42 men, divided the male participants into three groups, namely the group that did not eat garlic, the group that took turns eating garlic raw, and the group that took garlic capsules, and finally collected their underarm sweat for the women to sniff.
It was found that men who ate garlic raw and took garlic capsules were significantly more popular with women than men who did not eat garlic.
Researchers believe that this is because garlic has the effect of improving immunity and sterilization, and if there is a "garlic signal" released in a man's body odor, it is equivalent to telling a woman that his body is very healthy and is a person worth trusting.
The various nutrients in garlic are easily affected by processing and cooking methods, and if the way to eat garlic is not right, it is equivalent to eating it for nothing.
For example, the allicin mentioned above, its killing boiling point is 80 °C ~ 85 °C, and it is almost inactivated after high-temperature cooking.
Sugar garlic, vinegar garlic and other pickled garlic is the same, experiments have found that after pickling, garlic almost loses the bacteriostatic effect, because the bacteriostatic substances in it are also lost or degraded during processing.
So, the best way to retain the maximum nutrition of garlic is to eat it raw!
Some components in garlic will irritate the stomach and intestines, and will also inhibit the secretion of intestinal digestive juices, thereby aggravating symptoms such as nausea in patients with liver disease, which is not conducive to the recovery of the disease.
Patients with diarrhea or diarrhea with non-bacterial enteritis should not eat garlic raw, because spicy allicin will cause irritation to the intestine, resulting in edema of the intestinal mucosa, aggravation of hyperemia, and worsening the condition.
Such people eating garlic raw is prone to obvious side effects, which may affect the efficacy or reaction with drugs and affect the health of patients. Too superstitious about the role of garlic is also easy to delay the disease.
61-year-old Uncle Liu has always had stomach pain, and the symptoms are becoming more and more obvious, and after going to the hospital for examination, it shows that he has atrophic gastritis and stomach ulcer, and is also infected with Helicobacter pylori. The doctor advised Uncle Liu to immediately carry out eradication treatment of Helicobacter pylori.
But Uncle Liu was distressed about money, and after seeing on the Internet that garlic can kill bacteria, he decided to eat garlic to cure diseases. After returning from the hospital, he basically ate a few raw garlic every day, and he felt very good about himself.
After eating like this for more than 4 months, one day Uncle Liu suddenly felt a strong stomach pain, so he hurriedly went to the hospital for re-examination, and the result surprised him - he had been diagnosed with early stomach cancer and regretted it.
Uncle Liu's story is a very typical case, garlic is indeed a nutritious food, moderate consumption can promote appetite, supplement a variety of beneficial elements to the human body, but to look at the role of garlic scientifically. Garlic contains anti-cancer, bactericidal ingredients, does not mean that garlic has the power to directly fight the disease, especially for people who are sick, be sure to keep their eyes open, do not be delayed by online rumors to delay treatment.
1. The garlic is chopped and eaten raw, the nutrition is the most complete, if the stir-fry can also be put before the pan.
2. After eating garlic, the mouth will inevitably leave a taste, in order not to affect the "masculine taste", pay attention to oral cleaning.
3. In addition to liver disease, diarrhea, and people with serious illnesses should eat less garlic, ordinary people should not eat too much garlic at one time, 2-3 cloves a day can be used to avoid heartburn reactions.
Source丨39Health.com