Function and efficacy of dehydrated Chinese garlic powder

You must have eaten garlic, the most common seasoning in life, but do you know if you have seen garlic powder? Garlic powder is a kind of powder material made of dehydrated garlic. Garlic has the functions of promoting blood circulation and removing blood stasis, clearing away heat and detoxification. Garlic powder has the same effect as garlic, but it is more convenient to eat than garlic. Today, I'd like to introduce the use of garlic powder.

I. edible use of garlic powder

Garlic powder, which is prepared by adding allicin oil to the carrier, can effectively stimulate the formation of amino acids that produce fragrance in animals, increase the flavor components in meat eggs, and make meat eggs taste more delicious. Adding feed can improve the disease resistance of livestock, poultry, fish and shrimp, and speed up their growth. It has the functions of detoxification, promoting blood circulation and removing blood stasis, and can significantly reduce the toxicity of effective substances in feed.

II. Function and efficacy of garlic powder

Garlic powder is common in our daily life. It has a wide range of functions, because it has the function of promoting blood circulation and removing blood stasis, can resist bacteria and inflammation, inhibit the growth of cancer cells, can resist platelet aggregation, reduce our blood pressure and blood lipid, and is an essential product for daily life.

Anti bacterial and anti-inflammatory garlic is a natural plant broad-spectrum antibiotic. Garlic contains about 2% allicin. Its bactericidal ability is 1 / 10 of penicillin. It has obvious inhibition and killing effect on many pathogenic bacteria such as Staphylococcus, meningitis, pneumonia, Streptococcus and diphtheria, dysentery, typhoid, paratyphoid, tuberculosis and arc cholera. It can also kill more kinds of pathogenic fungi and hookworms, pinworms and trichomonads. Eating garlic raw is an effective way to prevent influenza and intestinal infection. However, it should be noted that allicin is easy to be destroyed at high temperature and lose its bactericidal effect.

The hypoglycemic experiment showed that raw garlic can improve the glucose tolerance of normal people, promote the secretion of insulin and increase the use of glucose by tissue cells, so as to reduce blood glucose.

According to the epidemiological investigation, the mortality rate of cardiovascular disease in the area where the average person eats 20 grams of garlic per day is significantly lower than that in the area where the person does not eat raw garlic. The researchers tested 50 people in Laoshan county and asked them to eat 50g of raw garlic every day. After 6 days, the content of total cholesterol, triglyceride and L3 lipoproteins in serum was significantly lower than before. Regular consumption of raw garlic can also reduce blood pressure.