Effectiveness of allicin

You must have seen the Hong Kong zombie film, after eating garlic spit a breath, zombies are avoided, in addition to this, in foreign films and TV dramas garlic also has the role of anti-vampire, leaving aside these fictional wonders, what are the efficacy of garlic and role? This is closely related to one of the ingredients of garlic, allicin. Let's find out what are the magical effects of allicin that people are not familiar with.

Sterilization

Allicin is a very stable antimicrobial ingredient, and its sterilizing effect is optimized when it is oxidized in the air. Therefore, when cooking garlic, it is advisable to cut it and expose it to air for about 15 minutes before putting it into the pot. When allicin is combined with vitamin C, its sterilizing effect can be doubled.

Relief of headache

Allicin also has the ability to regulate headaches caused by nasal congestion. Take 3 drops of garlic juice mixed with a little ferula powder and drop it into the blocked nostrils for about 5 minutes, the headache can be effectively relieved. Mixing garlic juice with secretion and applying a small amount to the temples can also relieve headache to some extent.

Anti-tuberculosis

Allicin is effective not only against common infections such as colds, flu, gastrointestinal viruses and candida infections, but also against some strongly pathogenic microbial infections including tuberculosis and botulism, so allicin can prevent and control tuberculosis. Patients with tuberculosis can be treated with the aid of nebulized inhalation of garlic oil.

Lowering blood lipids

Allicin inhibits key enzyme systems for cholesterol and fatty acid synthesis by increasing lipolysis, thus effectively reducing total cholesterol and triglycerides in the blood and preventing atherosclerosis.

Regulates digestive system

Crushing garlic cloves and soaking them in water or milk stimulates the body's intestinal peristalsis and digestive juice secretion, which can treat various digestive disorders when consumed. And consuming garlic after boiling it can effectively treat indigestion.

Introduction of allicin

The scientific name of allicin is diallylated trisulfide, and the bad breath that some people think is left after eating garlic is the result of allicin, which is a sulfur-containing substance. After eating garlic, these sulfur-containing molecules are absorbed into the blood and lungs, and are excreted through breathing and sweat, so that the odor is carried in the breath after eating garlic. Garlic also has a pungent taste because of the presence of allicin.

Warm Tips

Despite the unfriendly smell that comes out when you open your mouth after eating garlic, it does not stop the garlic-loving people from eating garlic because of its pungent and unique taste, and because of its many functions, those who love garlic are blessed. Did you get these effects of allicin?