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大蒜,辛、温,有强烈的蒜臭气。大蒜的抗菌有效成分为蒜素,是一种无色油状液体,具有强烈蒜臭,含有蒜制菌素和大蒜甙。实验证明,蒜素对大肠杆菌、痢疾杆菌、结核杆菌、霍乱弧菌等均有抑制作用。此外,大蒜还有增强巨噬细胞吞噬细胞的功能,因此,可用于细菌性痢疾、阿米巴痢疾、肠炎腹泻等病的治疗。方法:生食,一次9～15克。另外,大蒜甙还具有降血压的特殊作用。大蒜的营养成分也是很可观的,它含有蛋白质、脂肪、糖类、
Garlic, Xin, warm, strong garlic odor. Garlic antibacterial active ingredients for allicin, is a colorless oily liquid, with strong garlic smell, containing allicin and garlic glycosides. Experiments show that allicin on E. coli, Shigella, Mycobacterium tuberculosis, such as Vibrio cholerae inhibitory effect. In addition, garlic also enhances phagocytosis of macrophages, it can be used for the treatment of bacterial dysentery, amoebic dysentery, enteritis and diarrhea and other diseases. Method: raw food, a 9 to 15 grams. In addition, garlic also has a special role in lowering blood pressure. The nutritional content of garlic is also very impressive, it contains protein, fat, carbohydrates,