Garlic

Contains volatile oil, the main component of which is allicin, with bactericidal action; it is produced by hydrolysis of alliin in garlic under the action of allinase. Also contains various thioether compounds composed of allyl, propyl, and methyl groups, etc.

1. Anti-inflammation and bactericidal action: The allicin and other constituents in garlic volatile oil have marked anti-inflammatory and bactericidal action, especially significant against upper respiratory and digestive tract infections, mycotic keratitis, and Cryptosporidium infection.

2. Lower blood lipids and counter arteriosclerosis: Active constituents of garlic significantly lower blood lipids in hyperlipidemic rabbits, suggesting garlic has blood-lipid-lowering and anti-atherosclerotic effects.

3. Prevent tumors and fight cancer: Allicin and its homologues can effectively inhibit cancer cell activity, preventing normal growth and metabolism and ultimately causing cancer cell death; garlic liquid can block fungi from reducing carcinogenic nitrates to nitrites, preventing cancer; germanium and selenium and other elements in garlic have good tumor-inhibiting or anticancer effects; allicin can also activate macrophage phagocytosis, enhance human immune function, and prevent cancer occurrence.

No precautions information available