What are the benefits of rubbing garlic on the scalp

Garlic is a very common condiment in people's daily life. People will add some garlic to enhance the taste when making dishes or eating dumplings, noodles and other foods. Garlic is not only used to refresh the taste, but also has certain effects on the human body, such as disinfection, lowering blood pressure, lowering cholesterol, etc. Some people use garlic to rub the scalp. So what are the benefits of rubbing garlic on the scalp?

There are some stimulating effects:

The specific method

1. Massage your scalp with garlic juice

This method is somewhat similar to rubbing the scalp with ginger or onion juice. It stimulates the hair follicles by massaging the scalp and accelerates hair growth. Since garlic has a smell, you can mix it with coconut oil or honey water, then massage the mixture into your hair roots, leave it on for 5-10 minutes, and then wash it out with shampoo. It is recommended to put this garlic juice mixture in a small spray bottle and use it as a conditioner to moisturize and massage the scalp.

2. Apply garlic paste to your scalp

If you have alopecia areata and thinning hair, you can apply garlic paste directly to your scalp before washing your hair to stimulate hair regeneration. This is because garlic paste contains allicin and sulfide, which have bactericidal effects. It also contains nutrients such as vitamin E and selenium, which have a nourishing effect on scalp cells. If your hair is dry, you can add corresponding vegetable oil and apply it on your head. It is recommended to apply it once a week and not more often. Persistence can improve hair growth and eliminate dandruff.

3. Eat garlic directly

Because allicin in garlic loses its effect quickly when exposed to heat, garlic is suitable for eating raw and has a good health-care effect on hair. Garlic also contains antioxidant active ingredients that can reduce cell oxidation, improve endocrine disorders, and help maintain a good environment for hair growth. It is recommended to mash it into a paste before eating, so that the alliin and allinase in it can fully combine and produce a large amount of allicin, which will have a higher nutritional value when eaten.