Allicin in garlic has a broad-spectrum antibacterial effect, which can inhibit common pathogens such as Staphylococcus aureus and Escherichia coli, and has a certain inhibitory effect on influenza virus, herpes virus, etc. Studies have found that garlic extract can destroy the structure of bacterial cell membranes, inhibit their metabolic activity, and enhance the immune system's ability to recognize pathogens.

2. Protect the cardiovascular system

1. Regulate blood lipids: The sulfide in garlic can reduce low-density lipoprotein ("bad cholesterol") in the blood and reduce the risk of atherosclerosis.

2. Anti-thrombotic: Allicin can inhibit platelet aggregation, improve blood circulation, and reduce the probability of myocardial infarction and stroke.

3. Assist in lowering blood pressure: Long-term and moderate consumption of garlic can help stabilize blood pressure by relaxing vascular smooth muscle.

3. Antioxidant and anti-cancer potential

Garlic is rich in antioxidants (such as polyphenols and selenium), which can remove free radicals in the body and slow down cell oxidative damage. Epidemiological studies have shown that long-term consumption of garlic is associated with a reduced risk of digestive tract tumors such as gastric cancer and colorectal cancer. Its mechanism may be related to inhibiting the production of carcinogens and inducing apoptosis of cancer cells.

4. Enhance immune function

The sulfide and zinc in garlic can activate immune cells such as macrophages and T cells, and enhance the body's defense against infection. In addition, garlic can regulate intestinal flora and indirectly support the balance of the immune system.