The Benefits Of Fried Garlic Chips Snack
1. Antibacterial and anti-inflammatory
Fried garlic chips are natural plant broad-spectrum antibiotics. Garlic contains about 2% allicin. Its bactericidal power is 1/10 of that of penicillin. Dysentery, typhoid fever, paratyphoid fever, Mycobacterium tuberculosis and Vibrio cholerae have obvious inhibitory and killing effects. It is recommended to eat 35 grams of raw garlic every day.
It also kills more pathogenic fungi and hookworms, pinworms, and trichomoniasis. Eating raw garlic is an effective way to prevent colds and prevent rotavirus enteritis. However, it should be noted that allicin is easily destroyed at high temperature and loses its bactericidal effect.
2. Anti-cancer
The sulfur-containing compounds in fried garlic slices are mainly used in the initiation stage of tumorigenesis, by improving the detoxification effect, interfering with the activation of carcinogens, preventing the formation of cancer diseases, improving the immune function, blocking the formation of lipid oxidation and anti-mutation, etc. a way to avoid the transformation of normal cells into cancer cells.
The trace elements contained in garlic, selenium, can kill cancer cells and reduce the incidence of cancer.
3. Anti-platelet aggregation
Garlic essential oil has the effect of inhibiting platelet aggregation. Its mechanism is to change the physical and chemical properties of the platelet counting membrane, thereby affecting the extraction and release of platelets, inhibiting the fibrinogen receptor on the platelet counting membrane, and inhibiting the fusion of platelet count and fibrin. Sulfur groups on platelet count membranes, alter platelet function.
4. Lower blood lipids
According to epidemiological studies, the survival rate of cardiovascular and cerebrovascular diseases in areas where an average person eats 20 grams of garlic per day is significantly lower than that in areas where there is a habit of eating raw garlic without food. The researchers tested 50 people in Laoshan County and asked them to eat 50 grams of raw garlic every day. After 6 days, the serum total cholesterol, triglyceride and l3 lipoprotein levels were significantly lower than those before the experiment. Long-term consumption of raw garlic can also lower blood pressure.
5. Lower blood sugar
Experiments have shown that raw garlic can improve the glucose tolerance of normal people, and fried garlic can also promote insulin secretion and increase the utilization of glucose by cells and tissues, thereby reducing blood sugar.
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