What is the difference between allicin and garlic? Is allicin more nutritious?

Allicin is a trithioallyl ether compound that occurs naturally in the bulb of garlic, a lily plant. Activates cells, promotes energy production, and increases the ability to fight against diseases. It can remove fat and lower blood pressure, lower blood sugar, prevent cancer, and regulate the stomach and intestines.

Allicin has a wide range of pharmacological activities, a wide antibacterial spectrum, has a good inhibitory effect on Gram-positive bacteria, Gram-negative bacteria, fungi, antibacterial effects on a variety of Gram-positive and negative bacteria, and inhibition and killing effects on bacilli, fungi, viruses, pinworms, etc.

Mashed and eaten has the effect of health care

Garlic contains reasonable ingredients such as alliin and allicin, and when grinded, they come into contact with each other to produce allicin, which has health benefits. It is best to mash garlic into a puree and eat it, and you should put it for 10 to 15 minutes before eating, which is beneficial to the conversion of allicin.

The sterilization effect is very good when eaten raw

In the process of heating operation, the content of organic chemical sulfate with antibacterial effect will slowly decrease, and the higher the temperature, the faster it will decrease, so cooked garlic cannot effectively have the actual effect of sterilization. Garlic salad at home, and minced garlic mixed with vinegar and a small amount of sesame oil when eating zongzi are all very nutritious and healthy ways to eat.

Add a little sugar to the pot to maintain allicin

When using garlic in a pot, the water temperature is not suitable for too high, the cooking time can not be too long, the garlic is crushed and poured into the pot, and a small amount of sugar can be added if you love to eat sweetness, because sugar has a maintenance effect on garlic, it can reduce the destruction of allicin by high temperature.

Purple-skinned garlic is more antibacterial than white-skinned garlic

According to the color of the epidermis, garlic can be divided into white garlic, purple garlic, black garlic, etc., among which white garlic and purple garlic are more common. Compared with white garlic, purple garlic tastes more spicy food, the content of allicin is higher, and the actual antibacterial effect is more significant.

Garlic is more cancer-proof

Garlic is actually a garlic rhizome whose stalk is not nutrient-sufficient, underdeveloped, and cannot cause a double clove. Its bitterness is distinctive, with certain efficacy and effect, and the anti-cancer effect is higher than that of ordinary clove garlic.

Store in black spots

The newly sold garlic has a relatively high moisture content, so it should be air-dried before storage after buying it home, and it does not need to be placed in a bag. It is best to store garlic in a naturally ventilated, dry, black place to inhibit its germination. When storing, you should also adhere to the details of the epidermis, and use it at any time to peel it.

Garlic contains a variety of vitamins, which can prevent aging, anti-oxidation, beauty and beauty, anti-fatigue, anti-cancer, protect cardiovascular, lower blood pressure and blood lipids, improve metabolism, and anti-allergies.

The nutritional value of garlic is to be able to supplement some trace elements in the body, garlic is rich in alliin and alliinase, which has great benefits to the body, and can also play the greatest role, with antibacterial effect.

It can remove germs, improve the body's immune function, facilitate digestion of the gastrointestinal tract, resist cancer, and beautify the skin.

Garlic can supplement vitamins, help digestion, antiviral, sterilize, and prevent skin aging.