Garlic is a common condiment in the kitchen. Garlic needs dumplings, noodles, pots, barbecues. There is no soul without garlic.
According to natural history records, garlic has been introduced into Han Dynasty for thousands of years. Previously, garlic played little role on the table. The prevention and control situation has changed, and the expectation of eating garlic to prevent pneumonia is getting higher and higher. They are afraid that if they are lazy, they will become "sheep".
Can eating garlic every day prevent pneumonia? How does garlic taste? This report is about garlic.
Can garlic prevent pneumonia?
Eating garlic to prevent pneumonia is because the main component of garlic oil contained in garlic is allicin .
Arginine is an organic sulfide with pungent odor, volatility and certain biological activity. Not only can it resist oxidation, lower blood pressure, lower blood fat, and resist tumors, it can also inhibit bacteria , fungi, viruses , parasites .
In addition, it has been reported that the bioactive site of Arisin forms a hydrogen bond with the serine protease , which reduces the infection of the new coronavirus and prevents its epidemic.
In addition, a clinical trial was conducted on 197 patients with pneumonia. As a result, 97 patients received garlic essential oil treatment, and 100 patients received only daily treatment. Results The symptom duration, nucleic acid negative test and ct symptom improvement time of the garlic essential oil treatment group were shorter than those of the previous treatment groups.
But we need to be clear that the extracts used in the above studies are all extracts of specific ingredients. There is still a certain gap between this and the garlic we usually eat in our mouths. This does not mean that eating garlic directly will achieve the same effect. Reluctance to eat garlic has also become a problem.
According to foreign reports, a 72-year-old woman took advice from a friend when she was suffering from pneumonia. In order to prevent pneumonia infection, she took a bite of raw garlic every day before lunch for two consecutive months. Later, when I chewed garlic, my tongue cracked and I felt a sharp pain. So the doctor told him not to eat raw garlic, to eat soft food, and not to eat sour, spicy, or spicy food. Later his tongue gradually healed.
from the literature
Garlic is an immunomodulator, but it has been reported that a diet containing garlic (raw or crushed) affects immune expression in humans, improves immunity . But in order to prevent pneumonia, you should eat garlic frequently and not eat a lot of garlic. Neither in vivo studies nor clinical trials provide reliable evidence that eating garlic directly can prevent pneumonia.
In fact, instead of using onion, ginger, garlic and other condiments to prevent pneumonia, it is better to wash your hands frequently, breathe frequently, and wear a mask. What can
garlic do?
As the saying goes, "If you eat meat but don't eat garlic, your nutrition will be halved.". Eating meat with garlic is a habit of many people. Not just the taste. Lean meat is rich in water-soluble vitamin B1. It stays in the body for a short time and is excreted with urine.
Studies have shown that when meat and garlic are eaten together, the vitamin B1 in the meat combines with the allicin in the garlic to form allicin, which turns water-soluble into fat, prolongs the residence time in the body, and promotes the absorption and utilization of vitamin B1 .
Therefore, when eating foods rich in vitamin B1, you can add garlic, such as lean meat, liver, eggs, milk and so on. The pungent smell of
garlic is due to the rapid production of allylamine by allylase when the garlic is crushed or cut open. Garlic is very spicy. It is not only the physiologically active substance of garlic, but also the main ingredient of dish seasoning.
transferred from Baidu
However, Arisin is unstable. At room temperature, allicin is easily decomposed into compounds such as ahulan, which significantly reduces the antibacterial activity. If the temperature reaches above 80, the antibacterial activity of Arisin will be completely lost.
If you are worried about the stimulation of garlic, you can fry garlic, stew garlic, and stir it a little. After heating, the activity of arginine is no longer stimulated. No antibacterial effect, but can complement our insulin . Garlic contains 9-16% beaver.
It is one of insulin polysaccharides, soluble dietary fiber and probiotics, which can promote the proliferation of probiotics and inhibit their growth.
