Do mustard and garlic have the same bactericidal effect?

There are three main mechanisms of its action in the prevention and treatment of cardiovascular diseases: (1) A group of sulfur-containing compounds in garlic (hereinafter referred to as garlic essence) can inhibit the synthesis of HMG-CoA from cholesterol in the liver, thus reducing blood cholesterol (high blood cholesterol is the most important factor for arteriosclerosis, heart disease and hypertension). (2) Garlic essence can increase the concentration of nitric oxide (NO) in vascular endothelial cells by inhibiting adenosine deaminase, and block intracellular calcium channels, thus relaxing blood vessels and lowering blood pressure. (3) Garlic essence has strong antithrombotic activity, and allicin is the main role of this effect (Ai Qiaoen's antithrombotic activity is only 3% of allicin). Therefore, the antithrombotic effect of allicin has a satisfactory preventive and therapeutic effect on myocardial infarction, arteriosclerosis and venous tumor. Second, fighting bacteria and viruses In western medicine, we mentioned that antibiotics refer to drugs used to treat microbial infections. The main function of these drugs is to eliminate these microorganisms that can cause human diseases. However, no matter how advanced the research and development of drugs is, so far, the bactericidal effect of antibiotics can only be targeted at one or two specific categories. For example, most bacteria can't kill mold, let alone have any effect on viruses; As for dealing with protozoa, that's another medicine. Only garlic, a god-given treasure, can effectively deal with the threat of bacteria, viruses, molds and protozoa to human body at the same time. Garlic essence has a wide range of bactericidal effects, whether aerobic (tuberculosis) or anaerobic, garlic essence has obvious bactericidal effect. However, garlic essence can play a role in some viruses that cannot be solved by western medicine, such as human rhinovirus type 2, herpes simplex virus 1 type, smallpox virus and lip rash related to nasopharyngeal carcinoma and sinusitis (Nd Weber et al., Plantamed, 1992 Oct). 58 ( 5 ) : 4 17-423 )。 Even more amazing is that allicin has the function of blocking the reproduction and spread of HIV virus that causes AIDS at high dose. Third, the damage of natural antioxidant free radicals to human cells makes it equivalent to various chronic diseases and is more closely related to the occurrence of cancer; The concentration of free radicals in cancer patients is always much higher than that in normal people, and antioxidants are the most direct antidote to eliminate free radicals. 1996, two biochemical scientists Jasper and Botia conducted experiments on two groups of mice fed with garlic essence and without garlic essence: they received the same amount of cobalt 60 (radiation source). The results show that garlic essence can really reduce the mortality and organ damage caused by radiation. In addition, garlic essence has also been proved to have protective effect on cancer-causing cell damage caused by aflatoxin (which is easy to occur in moldy and rotten beans and peanut products) (pptadi et al., anticancer RES,1991nov; 1 1 ( 6 ) :2037-204 1 )。 The anti-cancer and anti-cell degeneration (mutation) effects of allicin mainly come from its antioxidant effect, which can neutralize and eliminate the free radicals produced by peroxide (S. Knas Muller Al., Environ molecular mutagen,1989; 13 ( 4 ) :357-365 )。 Fourth, it helps to prevent and treat diabetes. Diabetes is a disease in which blood sugar rises due to problems in glucose metabolism in the body. The main reason is that the insulin secretion is insufficient or the sensitivity of cells to insulin is reduced, which leads to the inability of cells to effectively use glucose, leading to an increase in blood sugar. Scientists have found that garlic essence can obviously inhibit some glucose-producing enzymes, but it is helpful to the function of enzymes related to glucose metabolism in the liver, because garlic can also reduce the concentration of triglycerides in the blood (the concentration of triglycerides in the blood of diabetic patients is very high), so eating more garlic is also helpful to the prevention and treatment of diabetes (CG Sheela et al., Indian J Expbiol,1992 Jun; 30 ( 6 ) :523-526 )。 V. Relieving high intraocular pressure Glaucoma is usually accompanied by high intraocular pressure, resulting in impaired vision. In animal experiments, allicin in garlic can effectively reduce intraocular pressure. Therefore, it is speculated that eating more garlic is helpful to relieve the symptoms of ocular hypertension in glaucoma patients (Tcchu et al., Joucol Pharmacol,1993; 9 (3) :20 1-209) VI. Improvement of liver and lung diseases The pathological changes of liver diseases and lung obstruction are the same, which will lead to tissue hypoxia and unexplained gastrointestinal protein digestive and metabolic disorders. A report published in Journal of Clinical Gastroenterology in 1992 by Kawell et al. 1992 pointed out that a patient with lung and liver diseases had miraculously improved after trying to take a large dose of garlic essence health food supplement for 18 months in a row, and garlic could promote the normal gastrointestinal function and smooth pulmonary circulation, which was obtained by this group of scientists. How to eat garlic? Most people are used to chopping raw garlic and dipping it in soy sauce. In fact, as mentioned above, due to long-term oxidation or high temperature (above 56 degrees Celsius), the effective active ingredients in garlic are easily lost. Therefore, if you really want to "eat garlic and eat healthily", you must put the whole garlic directly into your mouth and take a bite. However, because the sulfur-containing compounds in garlic have strong mucosal irritation, many people swallow them whole because they are afraid of the pungent, hot and spicy taste. However, don't forget that allicin does not exist in whole garlic. Only by pulverizing garlic can the precursor of allicin react with enzyme to produce allicin with physiological activity. In addition, Erin-decomposing enzymes that do not interact with Erin will also be destroyed in the environment of strong acid in the stomach. If you like the pleasure of chewing whole garlic, that's great, but most people still can't accept the taste of fresh garlic. Another problem of chewing raw garlic is that most digestive tract mucosa is difficult to accept the stimulation of sulfide in raw garlic, which may also lead to allergic reaction and stomach burning discomfort in severe cases. But if you can accept chewing two or three cloves of medium-sized fresh garlic (about three to five grams) every day without causing any gastrointestinal discomfort, it is still worth encouraging. Seven, choose garlic products choose a health food supplement made of garlic, which may be busy modern people, and value interpersonal communication (avoid bad breath)! However, we should pay special attention to the fact that the active and effective components of garlic are easily destroyed in the process of manufacturing and refining. Can these pills give full play to the health function of garlic if swallowed? Consumers should choose carefully! In the past, garlic products generally used high-temperature drying or ultra-low-temperature extraction technology, but this extraction technology would destroy the source of plant active substances in garlic, because the source of plant active substances in garlic must undergo a series of chemical enzymatic reactions under natural conditions to produce bioactive substances with dietotherapy effects. Therefore, garlic products using the above technology will greatly reduce their dietotherapy effect. Buying garlic products depends on whether it is rich in allicin and allicin, and also depends on whether it contains all the nutrients of garlic. Only products that meet these quality standards can be really beneficial to health. At present, there are also such products on the market, such as Ali Xinhu Garlic King Capsule (supervised by Peking University Science Park), which is made of high-quality garlic (especially Tibetan garlic). The extraction and production technology adopted is a high-tech patented technology that has obtained American invention patents and China utility model patents. Due to the principle of super-activated biological extraction at room temperature, the technical problem that garlic products can not effectively extract active substances and preserve their biological activities for a long time is solved. Eight, how much is effective to eat Although there are so many research reports that garlic is beneficial to the human body, all substances should be ingested in moderation, which is helpful to the body. Excessive consumption will harm the body. There is a contrary research report that long-term use will destroy red blood cells and cause anemia. Volume 26 of Compendium of Materia Medica points out that long-term consumption will damage the liver and eyes, so it should still be enough. In lowering cholesterol and preventing cardiovascular diseases, it is the most standard to take capsules containing allicin about 12000mcg every day, and take them half an hour after meals. According to clinical experiments, after taking this dose for half a year, the total blood cholesterol can be reduced by 12% on average. If you are a healthy person and want to take garlic products as skin care products, you might as well take 8000~ 12000mcg every day, which can not only prevent cardiovascular diseases, but also make blood circulation smoother and your body fresher. It is recommended that mustard has a strong bactericidal effect. Just as some people in China can't live without garlic, mustard is also indispensable in Japanese life. One is because of eating habits, and the other is because it has bactericidal effect. Nutrition experts pointed out that the reason why mustard is used to match sashimi is because the bactericidal ingredients attached to mustard can kill bacteria such as Escherichia coli and Staphylococcus aureus and inhibit the growth of toxic bacteria such as mold in food. & lt& lt& lt& lt& lt& lt sashimi must be accompanied by mustard, which was invented by Japanese people who love to eat raw. In recent years, Japanese cuisine is very popular in China, but quite a few people are not very clear about the function of mustard. In fact, mustard is as common in Japanese families as soy sauce and vinegar, and there are quite a few other ways to eat it besides sashimi. Green mustard and yellow mustard have their own uses. Most of the mustard China eats is green. In Japan, there is a kind of yellow mustard besides this ordinary green mustard, and their functions are different. Generally speaking, green mustard is spicy and used to eat sashimi; Yellow mustard has a soft taste, so it is widely used. You can put a little when cooking and stewing. Even if they eat fried noodles and their meat buns, some people want to put yellow mustard. The raw material for making green mustard is a plant that grows on the mountain, called wasabi. Its roots and stems can be used to make mustard powder. The raw material of yellow mustard is spicy mustard, and its leaves are specially used to make mustard powder and mustard slurry. It has a strong bactericidal effect. Japanese people pay attention to freshness when eating mustard. The fresher the mustard, the higher the price. When you eat sashimi in a high-end Japanese restaurant, the waiter will put a small stem of mustard next to the sashimi you want, and then take it and grind it into mustard powder, which is called "raw mustard". But ordinary Japanese families still eat tubular mustard sauce. Just as some people in China can't live without garlic, mustard is also indispensable in Japanese life. One is because of eating habits, and the other is because it has bactericidal effect. Nutrition experts pointed out that the reason why mustard is used to match sashimi is because the bactericidal ingredients attached to mustard can kill bacteria such as Escherichia coli and Staphylococcus aureus, and inhibit the growth of toxic bacteria such as mold in food. In addition, according to the data of Japan Food Nutrition Research Institute, mustard can also inhibit the activity of carcinogens and acidifying enzymes in the liver. A few days ago, mustard has been added to some antibacterial drugs. Mustard soy sauce is very popular In taste, mustard and soy sauce are the "best partners". In Japan, there is a special seller of "mustard soy sauce", which is not only convenient to use, but also has more opportunities to use: mixing lettuce salad, making hot pot seasoning, mixing tofu ... In short, you can put it in as long as you need seasoning. In addition to soy sauce, nutrition experts also suggest that lemon juice can be dropped when mustard is mixed, and its sour and sweet taste can alleviate the spicy taste of mustard. However, they warned that pregnant women and people with stomach and eye diseases had better eat less mustard.