Important substances The main substance in garlic is allicin, which is an important antioxidant for the body. can help prevent disease and boosts immunity to the body Normally, there is very little allicin in fresh garlic bulbs. But there will be another substance called alliin, which can be converted into allicin when garlic is cut, cut or smashed. Outside air will turn alliin into allicin. allicin in garlic. properties - Garlic contains protein, carbohydrates, calcium, phosphorus, iron, contains many sulfur-containing organic compounds, such as 0.6-1.0% allicin, alliin, diallyl disulfide. ) methyl allyl trisulfide (methyl allyl trisulfide) coumarin (coumarin) S-allyl cysteine (S-allylcysteine), etc. - Garlic contains essential oils. There are more than 200 compounds. - Garlic inhibits the growth of bacteria. In particular, pathogens such as Salmonella typhymurium, Bacillus subtilis, Escherichia coli, Staphylococcus aureus, Bacillus cereus, fungi such as Aspergillus, yeast, Candida albicans and parasites are used as preservatives. (preservative) in food - Garlic can lower high blood pressure. reduce fat and cholesterol Prevents thickening and hardening of the artery walls Lowering blood sugar is also an expectorant drug. Treat colds and flu and also has a sweaty effect and diuretic - Garlic is relatively high in germanium. It has anti-cancer properties, asthma, kidney disease, pancreatic disease and constipation.
