The efficacy of garlic enzyme

Nowadays, with the improvement of people's health awareness, various health products have appeared in people's vision, and enzyme is one of them. Enzymes are substances extracted from various plants or fruits. Therefore, allicin is a substance extracted from garlic. So, what role does garlic enzyme play in promoting human health? The following is a detailed introduction to the effects of garlic enzyme.

1. What is enzyme?

Enzyme (biological enzyme) is a substance composed of amino acids with special biological activity. It exists in all living animals and plants and is an essential substance for maintaining normal body functions, digesting food, repairing tissues and other life activities. It is involved in almost all life activities: thinking, exercising, sleeping, breathing, anger, crying or secreting hormones are all the results of activities centered on enzymes (biological enzymes). The catalytic action of enzymes (biological enzymes) drives the body's biochemical reactions and the progress of life phenomena. Without enzymes (biological enzymes), biochemical reactions will not be able to proceed, the five major nutrients (carbohydrates, lipids, proteins, vitamins, and minerals) will become useless to the body, and life phenomena will cease. Therefore, the importance of enzymes (biological enzymes) to life is self-evident. Many people even call them "living substances" and "substances that control all life activities."

2. The efficacy and function of garlic enzyme

The ancient name of garlic is "hulu", also known as gourd garlic, which is generally divided into two types: purple skin and white skin. Garlic contains a group of "sulfur" compounds, including two effective substances: allicin and allinase. Allicin and allinase each stay quietly in the cells of fresh garlic. Once the garlic is crushed, they will come into contact with each other and form a colorless liquid - allicin. Allicin is also a type of enzyme and is often used in enzyme products.

Lean meat is rich in vitamin B6, but vitamin B6 is not stable. It stays in the body for a short time and is excreted in large quantities in the urine. Alliin is present in garlic, and crushed garlic produces allicin due to the action of alliinase. The vitamin B6 in the meat combines with allicin to form stable allithiamine, thereby increasing the vitamin B6 content in the meat. Moreover, allithiamine can prolong the residence time of vitamin B6 in the human body, improve its absorption rate in the gastrointestinal tract and its utilization rate in the body.

Medical scientists believe that if the brain is supplied with energy only by glucose without sufficient vitamin B6, glucose cannot be converted into energy, and acidic substances produced by sugar metabolism will accumulate in the brain, affecting brain function. Garlic helps the body absorb vitamin B6, because when vitamin B6 combines with allicin in garlic, allithiamine is produced in the body, which can be 100% absorbed by the body, while only 50% of vitamin B6 is absorbed when taken alone.

In daily diet, you should eat a moderate amount of garlic when eating meat. This can not only remove the fishy smell, but also achieve twice the result with half the effort in nutritional effect. Allithiamine not only relieves human fatigue, but also promotes the continuous decomposition and burning of glucose absorbed from food in cells, thereby converting it into energy. Allithiamine is like a generator that can continuously "charge" the human body and maintain vitality.

3. Taboos of garlic enzyme

Avoid taking garlic enzyme when you have diarrhea. This is because when the patient has diarrhea, due to catching a cold or eating unclean food containing pathogenic bacteria, it causes inflammatory infiltration of the local mucosal tissue in the intestine, the permeability of the intestinal wall blood vessels changes, and the intestinal glands secrete hyperactivity, resulting in protein, water and salt metabolism disorders, causing a large amount of body fluid to seep into the intestinal cavity. At the same time, bacteria and toxins stimulate the intestinal wall, accelerating intestinal peristalsis and causing diarrhea. At this time, the entire intestinal cavity is in an "oversaturated" state of tension and stress. Eating garlic, a spicy food, will further irritate the intestinal wall, causing further congestion and edema of the blood vessels, causing more tissue fluid to flow into the intestine, and aggravating diarrhea.