What are the effects of garlic enzyme

Everyone is very familiar with garlic enzyme. If many parents are afraid that their children will not grow well, they can use this medicinal material to nourish their bodies. Moreover, this medicinal material can indeed achieve the corresponding effect to a certain extent. It can promote gastrointestinal digestion, clear out toxins contained in the gastrointestinal tract, and even has a nourishing effect on people's brains. It can greatly improve the vitality of the brain itself and prevent fatigue.

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.

Medical scientists believe that in order to supply energy to the brain, if there is only glucose but not enough vitamin B₁, 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 B₁, because when vitamin B₁ combines with allicin in garlic, allithiamine is produced in the body, which can be 100% absorbed by the body. However, when vitamin B₁ is taken alone, only 50% is absorbed.

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.

It adopts traditional fermentation technology and natural fermentation at room temperature to completely separate the pure natural enzymes and natural small molecule nutrients in the garlic itself, which has magical effects in activating immune cells, enhancing the body's immunity, anti-inflammatory and antibacterial, eliminating fatigue, enhancing physical strength, preventing cardiovascular disease, and improving sexual function. A large amount of nutrients such as trace elements and amino acids are obtained through efficient extraction. It is widely used in anti-oxidation, balanced nutritional supplementation, and promoting the body's metabolism. It is a natural nutritional supplement. The spiciness of fermented garlic essence is greatly reduced, making it more acceptable to most people.

Lean meat is rich in vitamin B₁, but vitamin B₁ 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. Vitamin B₁ in meat combines with allicin to form stable allithiamine, thereby increasing the vitamin B₁ content in meat. Moreover, allithiamine can prolong the residence time of vitamin B₁ in the human body, improve its absorption rate in the gastrointestinal tract and its utilization rate in the body.

Allicin will lose more than 40% of its pharmacological effects when exposed to heat. Garlic is more effective when eaten raw, but many people cannot accept the spicy taste of raw garlic. Most people use it for cooking, wasting the nutrients of the garlic itself. In order to bring out the nutritional value of garlic.