Garlic efficacy and function nutritional value, garlic nutritional value and efficacy The role of ga

Tanida Dream (Oriental Tonic, Natural Energy) Answer:

Garlic is a well-known food in life, rich in protein, fat, carbohydrates, dietary fiber, calcium, iron, phosphorus, thiamine, riboflavin, niacin and other nutrients, garlic is often used as a seasoning in daily life, garlic has a variety of effects for the human body:

1. Brain and brain: The energy required for human brain activities is provided by glucose, and glucose needs enough vitamin B1 to convert it into energy, garlic is rich in allicin, which can improve the conversion efficiency of vitamin B1, so under the premise of sufficient glucose supply, appropriate consumption of garlic can provide more energy for the brain and play the effect of replenishing the brain and strengthening the brain;

2. Antibacterial and anti-inflammatory: the sulfur-containing compounds in garlic have a strong antibacterial and anti-inflammatory effect, and have a certain inhibitory effect on a variety of cocci, bacilli, fungi and viruses.

3. Hair loss: Garlic contains many volatile oils, which can accelerate blood flow to the sebaceous glands and hair follicles of the scalp, thereby promoting hair growth, and also has a certain relieving effect on hair loss, and can also eliminate dandruff. <>

1. Garlic is very nutritious, each 100 grams of fresh garlic contains 67 grams of water, protein grams, fat grams, carbohydrates 27 grams, crude fiber grams, calcium 39 mg, iron milligrams, vitamin C 7 mg, vitamin mg, vitamin disease milligrams, as well as essential trace elements such as selenium, zinc, germanium and other nutrients.

2. Garlic is a natural plant broad-spectrum antibiotic, which contains about 2% allicin, allicin has obvious inhibitory or strangling effect on a variety of pathogenic bacteria such as staphylococcus, meningitis, pneumonia, streptococcus and diphtheria, dysentery, typhoid, paratyphoid, Mycobacterium tuberculosis and Vibrio cholerae, so garlic has the ability to kill bacteria.

3. Studies have shown that the allicin in garlic mainly acts on the "initiation stage" of tumorigenesis, by enhancing the detoxification function, interfering with the activation of carcinogens, preventing cancer formation, enhancing immune function, blocking the formation of lipid peroxidation and anti-mutation and other pathways, avoiding the transformation of normal cells into cancer cells. In addition, the trace element selenium contained in garlic can kill cancer cells and reduce the incidence of cancer.

4. The results of epidemiological studies show that in areas where each person eats an average of 20 grams of raw garlic per day, the incidence of death due to cardiovascular and cerebrovascular diseases is significantly lower than that in areas without the habit of eating raw garlic. Eating raw garlic has the effect of improving glucose tolerance in normal people, and can also promote the secretion of insulin and increase the utilization of glucose by tissue cells, thereby lowering blood sugar.

5. According to research, garlic also contains effective ingredients that stimulate human macrophages to phagocytosis cancer cells, and macrophages phagocytosis cancer cells are one of the body's immune function cells, so eating garlic regularly can enhance human immunity, and cancer patients often eat it is more advocacious.