What are the benefits of women eating garlic yellow

Moderate consumption of garlic yellow by women can help enhance immunity, improve blood circulation, regulate blood lipids, resist oxidation, and promote digestion. Garlic yellow is rich in allicin, selenium, dietary fiber, and various vitamins, which have multiple benefits for women's health.

1. Enhance immunity

Allicin in garlic has broad-spectrum antibacterial effects, can activate macrophage and lymphocyte functions, and help women resist common pathogens such as influenza virus and Helicobacter pylori invasion. The selenium element it contains can promote the synthesis of glutathione peroxidase and enhance the cellular antioxidant defense system.

2. Improving blood circulation

Sulfides in garlic can promote the production of nitric oxide, help dilate blood vessels, and reduce blood viscosity. Long term moderate intake is helpful to alleviate the cold hand and foot symptoms of women, and plays an auxiliary role in preventing thrombosis and atherosclerosis.

3. Regulating Blood Lipids

Garlic yellow contains allyl disulfide compounds that can inhibit cholesterol synthase activity and reduce low-density lipoprotein oxidation. Eating it every week helps maintain women's blood lipid balance, especially for improving blood lipid abnormalities caused by decreased estrogen levels after menopause.

4. Antioxidant

Garlic yellow is rich in polyphenols and vitamin C, which can neutralize free radicals and reduce oxidative stress damage to the skin. Its antioxidant capacity is more than twice that of ordinary garlic, which helps to delay female skin aging and reduce the formation of pigmentation caused by ultraviolet radiation.

5. Promoting digestion

The volatile essential oils in garlic can stimulate gastric juice secretion, and dietary fiber can promote intestinal peristalsis. Moderate consumption can improve functional dyspepsia symptoms in women, but patients with gastric ulcers should control their intake to avoid mucosal irritation.

It is recommended that women consume garlic yellow every week, which can be cold mixed, stir fried, or used as a side dish. Be careful not to cook at high temperatures for long periods of time to avoid damaging the active ingredients. People with gastrointestinal sensitivity should consume in small amounts and portions. Paired with nuts or olive oil rich in vitamin E, it can increase the absorption rate of fat soluble nutrients. During special periods such as pregnancy preparation, lactation, or taking anticoagulant drugs, it is necessary to consult a physician to adjust the dosage.