Can garlic lower blood lipids?

The three highs are common diseases among the elderly, including high blood sugar, high blood lipids, and high blood pressure. These three diseases have different hazards for different people, and after getting the three highs, there are many foods that cannot be eaten, so it is also very critical. Garlic is a common ingredient in our lives and can be found almost everywhere in life. So can eating garlic lower blood lipids?

Garlic is a plant of the Liliaceae family. The bulb of garlic is also known as Hu garlic, single garlic, and single-headed garlic. Garlic is rich in bioactive ingredients and nutrients. In traditional Chinese medicine, garlic has the functions of "opening the five internal organs, reaching all orifices, removing cold and dampness, avoiding evil, eliminating bloating, and transforming food accumulation". It has been proven that garlic has many effects, including antibacterial, antiviral, lipid-lowering, blood pressure-lowering, antioxidant, immune-enhancing and anti-cancer. The main active ingredient in garlic is garlic oil. Garlic oil has many active ingredients, including organic sulfides, amino acids, enzymes, glycosides, sugars, trace elements, etc. Although its content only accounts for 0.2% of garlic, its efficacy is very wide. In vitro studies have shown that garlic and its components can inhibit key enzymes in the synthesis of cholesterol and fatty acids in human liver cells, thereby achieving the effect of lowering blood lipids by inhibiting related enzymes involved in cholesterol synthesis in the human body. Garlic is a very common food in our lives, and many people regard it as a healthy food because garlic has a certain promoting effect on human health. For example, garlic has a certain antibacterial effect. In addition, garlic is added with ginger and brown sugar and drunk while hot, which can improve cough and asthma. Can eating garlic lower blood lipids? What are the dietary taboos for high blood lipids?

Open Baidu App to see more beautiful pictures

Garlic is oblate or short conical, with grayish white or light brown membranous scales on the outside. After peeling off the scales, there are 6 to 10 garlic cloves inside, which are arranged in a whorl around the flower stalk. The base of the stem is disc-shaped and has many fibrous roots. Each garlic clove is covered with a thin film. When the film is peeled off, white, thick and juicy scales can be seen. It has a strong garlicky smell and a spicy taste. It has a pungent smell and can be eaten or used for seasoning, or as medicine. The underground bulb is divided into petals, and is divided into purple-skinned and white-skinned types according to the color of the skin. Garlic was introduced to China from the Western Regions during the Qin and Han Dynasties. After artificial cultivation and breeding, it has anti-cancer effects and is deeply loved by the public.

Benefits of Garlic

⒈Powerful sterilization. The sulfur compounds in garlic have extremely strong antibacterial and anti-inflammatory effects, and can inhibit and kill a variety of cocci, bacilli, fungi and viruses. It is one of the most powerful antibacterial plants discovered so far.

⒉Prevent and treat tumors and cancer. Elements such as germanium and selenium in garlic can inhibit the growth of tumor cells and cancer cells. Experiments have found that people with the lowest incidence of cancer are those with the highest selenium content in their blood. The National Cancer Institute of the United States believes that garlic tops the list of plants with the greatest anti-cancer potential in the world.

⒊ Detoxify and cleanse the intestines to prevent gastrointestinal diseases.

⒋Lower blood sugar and prevent diabetes. Garlic can promote the secretion of insulin, increase the absorption of glucose by tissue cells, improve the body's glucose tolerance, quickly lower blood sugar levels in the body, and kill various pathogens that induce diabetes due to infection, thereby effectively preventing and treating diabetes.

⒌Prevent and treat cardiovascular and cerebrovascular diseases. Garlic can prevent fat deposition in the cardiovascular and cerebrovascular systems, induce fat metabolism in tissues, significantly increase fibrinolytic activity, lower cholesterol, inhibit platelet aggregation, reduce plasma concentration, increase the dilatation of arterioles, promote vasodilation, regulate blood pressure, and increase vascular permeability, thereby inhibiting the formation of blood clots and preventing arteriosclerosis.

6. Prevent colds

Garlic contains a capsaicin called "propylene sulfide", which has a good killing effect on pathogens and parasites. It can prevent colds and relieve cold symptoms such as fever, cough, sore throat and nasal congestion.