Studies have confirmed that garlic can inhibit and kill a variety of pathogenic bacteria (staphylococcus, streptococcus, meningococcus, Escherichia coli, typhoid and paratyphoid bacilli, dysentery bacilli, tuberculosis bacilli, pertussis bacilli, Vibrio cholerae and so on. ).
(2) Reduce blood lipid, cholesterol, anticoagulation, and prevent arteriosclerosis and cerebral infarction.
In recent years, a large number of experimental studies and clinical verification have confirmed that garlic has the effects of anti-platelet aggregation, lowering blood pressure, improving blood fibrinolytic activity and peripheral microcirculation, significantly reducing blood viscosity and increasing red blood cell concentration, resisting experimental atherosclerosis, dilating blood vessels and preventing and treating cerebral infarction.
(3) Protect the liver and prevent and treat hepatitis.
Garlic can protect the liver by inhibiting the loss of lipid peroxide on the membrane structure of hepatocytes. Garlic prevents harmful elements such as mercury and cadmium from being absorbed by the intestinal wall, strengthens the detoxification function of the liver, thus improving the liver function and being used for the prevention and treatment of hepatitis.
(4) inhibiting tumor.
A group of scholars in Georgia, Hawaii and Greece in the United States have investigated and studied the results, which show that eating more than 2 kilograms of garlic every year has a defensive effect on gastric cancer.
Extended data:
Each tablet contains 6.9 mg of allicin and 3.3 mg of allicin extracted from natural garlic, which has been proved by functional tests to have the health care function of enhancing immunity. The outer layer is coated with enteric coating, which can protect the effective components from passing through gastric acid safely and being released only after reaching the intestine, so as to be better absorbed by the human body and reduce the garlic smell.
Since19th century, scientists all over the world have made in-depth research on the composition and efficacy of garlic due to its unique efficacy. 1930, French scientists took the lead in applying for the patent of garlic pharmaceutical preparation. 1944, Italian chemist Kabary discovered allicin from garlic. Because the curative effect of allicin is 1000 times that of garlic by weight, it is called garlic gold.
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