Why is garlic a “golden” spice that increases resistance?

Specialist Doctor 1 Nguyen Tran Nhu Thuy – University of Medicine and Pharmacy Hospital 3, Ho Chi Minh City Garlic is a familiar spice in the kitchen.

Garlic contains an abundant sulfur component, so garlic has effective antibacterial and anti-inflammatory properties. Therefore, eating garlic regularly will help us improve our health, increase resistance, and fight colds.

Scientific studies also show that eating raw garlic helps to shorten the duration of colds by 70%, the risk of colds by 60%, and helps patients recover faster.

Garlic is small but contains many very good active ingredients. According to Dr. Thuy, the most important active ingredient in garlic is Allicin. This is the strongest and most important active ingredient of garlic.

When cooking or using garlic to take advantage of Allicin, you should note that you must crush or smash the garlic bulbs. Because raw garlic contains only the precursor of Allicin, Alliin. When crushed, it will stimulate alinase enzyme activity, allicin present in raw garlic will turn into Allicin.

Allicin in garlic has many effects such as: antibiotics, strengthens healthy white blood cells, increases body resistance, removes toxins in the blood such as nicotine, helps purify the blood and cleans the respiratory system.

Allicin also helps protect the skin by killing bacteria and at the same time hindering the activity of free radicals, preventing acne and preventing skin diseases effectively.

However, Alicin is destroyed very quickly by heat and oxidation, so it is most effective to use garlic raw or soaked in alcohol.

Illustrated photo.

However, Allicin is also an odor-producing substance, so it can be uncomfortable and difficult to use for young children, some people are sensitive.

Sulfur: Very good in antibacterial and anti-inflammatory, helps protect health, prevent colds, in addition, Polysulfides and sulfur molecules in garlic can relax smooth muscles, and stimulate the production of cells. endothelial cells and dilate blood vessels and help control blood pressure effectively.

Ajioene: Researched as having properties similar to Aspirin, it helps limit the formation of blood clots, prevents platelet aggregation, limits the formation of atheroma on the walls of blood vessels, and effectively prevents cardiovascular disease. When eating garlic regularly, the aging process of the aorta can be slowed down.

Germanium and Selenium: Garlic contains high levels of Germanium and Selenium, active ingredients that are able to fight the risk of cell mutations, prevent the formation of free radicals, and support the prevention and treatment of certain types of cancer. cancers, especially gastrointestinal cancers such as nasopharyngeal, gastric, esophageal, liver or breast cancer, prostate cancer, and bladder cancer.

Vitamins B, C, Iron, Magnesium, Calcium, Potassium, Manganese, Phosphorus and some antioxidants: Helps prevent the formation of connective tissue and bone metabolism. People who regularly eat garlic will have a better ability to absorb calcium and hence stronger bones.

Women who eat a lot of garlic will help increase estrogen and slow down the process of osteoporosis. People with bone and joint diseases, eating garlic will see the symptoms of bone pain decrease significantly.

Some other uses are under further research: Because garlic helps fight the aging process, lowers cholesterol, so it is very effective in preventing age-related neurological diseases, especially dementia. Alzheimer’s elderly.

In addition, pregnant women eating garlic also helps reduce the risk of pre-eclampsia during pregnancy, however, it is necessary to consult an obstetrician before using.

For men, compounds in garlic can produce an enzyme called Nitric oxide synthase that helps support male physiology.

Dr. Thuy notes when using garlic, if used a lot and for a long time, it causes bad breath, body odor, abdominal pain, diarrhea, flatulence, headache, fatigue, loss of appetite, nausea, vomiting, muscle pain, dizziness, profuse sweating, allergies (onset of asthma attacks or skin rashes, severe skin irritation) and increased risk of bleeding (on the basis of easy bleeding, risk disease).

People who are exhausted, children under 6 years old should be careful when using garlic and garlic products. People with low blood pressure are also limited because garlic can lower blood pressure in people with high blood pressure, so it should be used with caution because it can cause excessive lowering of blood pressure.

Khanh Chi