Among the spices, garlic is known as a healthy food, especially for the liver. However, to maximize the effect of garlic protecting the liver, it is necessary to know how to use it properly.
According to research, the compound allicin, the main ingredient in garlic, has strong antioxidant properties, helping to protect liver cells from the effects of free radicals. Garlic also contains selenium and sulfur compounds that help enhance the activity of detoxification enzymes in the liver, especially glutathione peroxidase.
However, allicin is not available in raw garlic cloves but is only formed when the garlic is chopped or chopped, then left at room temperature for about 1015 minutes before being processed or eaten raw. This process triggers the enzyme alliinase a catalyst that helps convert alliin into allicin. Cooking garlic immediately after mincing will destroy this enzyme due to high temperatures, reducing the effectiveness of liver protection.
According to experts, eating raw garlic or left-over garlic after a heart attack helps reduce liver enzymes ALT and AST indicators of liver damage in people with non-alcoholic fatty liver disease.
It should be noted that eating too much raw garlic can cause stomach irritation, low blood pressure or blood clotting disorder. The recommended safe dose is 12 cloves of garlic per day.
