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Health function of garlic

Time:2016-4-20 10:00:02  From:Heng Feng Bao food

Garlic has high medicinal value, it is a variety of bioactive components of organic sulfur compounds, called allicin. Nutrition professor at Sun Yat sen University, doctoral tutor Jiang zhuoqin that allicin has unique pharmacological activity, antibacterial, bactericidal, anti - oxidation, enhancement of immunity and antitumor efficacy significantly.
Disease resistant microorganisms, antibacterial, bactericidal effect:
Allicin pathogens, harm to human virus kill. Medicine has been the use of broad-spectrum antimicrobial effect of garlic in clinical, such as the treatment and prevention of acute enteritis, bacterial dysentery, cough and other diseases.
Allicin by interfering with the pathogenic bacteria metabolism and inhibit bacterial growth and reproduction, for a variety of pathogenic bacteria such as Staphylococcus, pneumonia streptococcus, Streptococcus, diphtheria, dysentery, Escherichia coli, typhoid, paratyphoid fever, whooping cough, Mycobacterium tuberculosis and cholera vibrio has inhibitory or killing; inhibitory or killing effects on a wide variety of pathogenic fungi including Candida albicans. Therefore, garlic is known as "natural plant broad-spectrum antibiotics". At the same time, allicin has strong antiviral activity and antioxidation.
Improve the body immunity:
Allicin is a better immune activator. Animal experiments found that allicin can promote the number and viability of lymphocytes, macrophages, T lymphocytes and other immune cells, enhance cellular immunity, humoral immunity and nonspecific immunity function, thereby enhancing the body's defenses against disease.
Prevention of cardiovascular and cerebrovascular diseases:
Studies show that allicin has lowering blood pressure, reduce blood total cholesterol, inhibit platelet activity, reduce blood viscosity, anti atherosclerosis function. The application of allicin in treatment of coronary heart disease, angina pectoris, peripheral vascular disease, and has obvious curative effect.
Anti tumor effect:
Nitrate in food is easy to be reduced to nitrite by nitrate reducing bacteria, in the acidic environment of gastric juice and the decomposition of the protein is easy to function, and the formation of strong carcinogenic nitrite. Experiments have shown that, allicin can inhibit the growth of nitrate reducing bacteria, reduce the reduction of nitrate to nitrite, and prevent the synthesis of nitrosamines, reduce the risk of gastric cancer.

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