The efficacy and function of raw garlic

Raw garlic has the effects of antibacterial and anti-inflammatory, enhancing immunity, assisting in lipid-lowering, promoting digestion, and antioxidant, mainly due to its active ingredients such as allicin.

1. Antibacterial and anti-inflammatory

When raw garlic, alliin in the garlic is converted into allicin by alliinase, which is a broad-spectrum antibacterial substance that has inhibitory effects on various bacteria, fungi, and viruses. Eating raw food in moderation on a daily basis can help alleviate the risk of mild gastrointestinal infections, and has a certain auxiliary improvement effect on mild diarrhea or throat discomfort caused by unclean diet. Allicin can also inhibit the activity of Helicobacter pylori and reduce the probability of gastric inflammation. However, it should be noted that raw garlic has a strong irritant effect, and those with weak gastrointestinal function should consume it with caution to avoid eating it directly on an empty stomach, which may damage the gastric mucosa and cause discomfort such as stomach pain or heartburn.

2. Enhance immunity

Garlic is rich in various trace elements and vitamin C. Eating raw can maximize the retention of these nutrients and help the body build an immune barrier. Eating garlic in moderation regularly can help improve the body's resistance to external pathogens and reduce the frequency of respiratory diseases such as colds. The sulfides in it can promote the activity of immune cells and accelerate the elimination of metabolic waste in the body. For people who are weak or prone to get sick during the season change, taking raw garlic as a part of the dietary supplement, together with a balanced diet, can play a certain role in disease prevention and health care, but it cannot replace drugs to treat serious infectious diseases that have occurred.

3. Auxiliary lipid-lowering

Research has shown that the organic sulfur compounds in raw garlic help regulate lipid metabolism and reduce the levels of total cholesterol and low-density lipoprotein in the blood. Long term moderate intake has positive significance for preventing atherosclerosis, can help maintain vascular elasticity, and reduce risk factors of cardiovascular events. This effect is mainly achieved by inhibiting the synthesis pathway of cholesterol in the liver. Although eating raw garlic cannot directly cure hyperlipidemia, as part of a healthy lifestyle, combined with a low-fat diet and moderate exercise, it can have beneficial auxiliary effects on blood lipid control, especially suitable for daily health reference for middle-aged and elderly people.

4. Promoting digestion

Eating raw garlic can stimulate gastric juice secretion, enhance gastrointestinal peristalsis, and thus improve loss of appetite and indigestion. Moderate amounts of allicin can kill harmful bacteria in the intestines, maintain the balance of gut microbiota, and prevent bloating or constipation caused by dysbiosis of the microbiota. Pairing a small amount of raw garlic with greasy food can help reduce gastrointestinal burden and promote fat breakdown. However, excessive consumption of raw food can excessively stimulate the gastrointestinal tract, leading to excessive secretion of stomach acid and causing acid reflux or abdominal pain. Therefore, patients with gastric ulcers, duodenal ulcers, or acute gastritis should avoid eating raw food to avoid worsening the condition.

5. Antioxidant

Garlic is rich in selenium and flavonoids. Eating it raw can effectively eliminate free radicals in the body and delay the process of cell aging. These antioxidant components can protect cell membranes from oxidative damage, reduce chronic inflammatory reactions, and have potential value in preventing certain chronic diseases. In addition, antioxidant effects also help maintain skin health and reduce pigmentation. Moderate intake of raw garlic in daily diet can provide natural antioxidant support for the body, but it is important to note that cooking can destroy some heat sensitive antioxidant substances. Therefore, eating raw garlic has an advantage in retaining such benefits compared to cooked garlic, but intake should still be controlled to prevent irritation. Although eating raw garlic is beneficial, it is important to pay attention to moderation. It is recommended to consume no more than two cloves per day, and it is best to crush them and let them sit for ten minutes before consumption to promote the production of allicin. When consuming, avoid fasting and take with meals to reduce irritation to the gastrointestinal tract. If there is a bad breath after consumption, it can be relieved by chewing tea or drinking milk. People who suffer from eye diseases, liver diseases, or are taking anticoagulant drugs should consult a doctor before deciding whether to consume them. In daily life, we should maintain a diversified diet and not rely solely on garlic for treatment. At the same time, we should pay attention to oral hygiene, rinse our mouth promptly after meals, and combine regular sleep and moderate exercise to jointly maintain our physical health.