The active ingredients in garlic not only provide powerful antibacterial and anti-inflammatory properties, but also have the effect of inhibiting and effectively supporting the destruction of Staphylococcus aureus - a type of bacteria that causes many infections in humans.
In addition, garlic also contains many active ingredients that are beneficial to health such as anti-cancer, lower blood pressure, reduce cholesterol, prevent atherosclerosis, prevent thrombocytopenia, fight oxidation, protect the liver and strengthen the immune system.
pharmacologically, garlic really has the effect of protecting the liver. Allicin, the active ingredient in garlic, is a powerful antioxidant. Thanks to its ability to inhibit lipid oxidation and protect cell membranes, allicin helps prevent liver damage caused by toxic chemicals.
In addition to allicin, polysaccharide in garlic also helps protect liver cells from damage caused by alcohol. This compound increases the activity of antioxidant enzymes such as SOD and GSH-Px, while reducing MDA content, thereby helping to reduce liver cell damage caused by the oxidation of alcohol.
However, for people with severe liver disease (high ystetrics), eating a lot of garlic can make the disease worse, causing the liver to lose blood gas, thereby affecting the eyes, causing blurred vision, and reduced vision. Therefore, we should eat garlic in moderation and can consult doctors and experts before using.
