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The Therapeutic Effect of Garlic on Gynecological Diseases

Garlic has not only high nutritional value but also provides many health benefits. As early as in ancient Egypt, people had a deep understanding of the health care effect of garlic. It is said that the workers who built the pyramid used to eat garlic every day to strengthen their physique.
Garlic contains no fat, little sugar, and almost no cholesterol or calories. Instead, it contains a lot of vitamins, such as B1, B2, B6, B12, C, D, and E. Vitamin C is water-soluble, while vitamin E is fat-soluble. They are powerful antioxidants that can resist free radicals and prevent heart disease. Garlic also contains manganese, phosphorus, calcium, potassium, iron, copper, selenoproteins, and enzymes. The combination of these nutrients makes garlic have a good healing effect.
Garlic can enhance physical strength, improve immunity, promote the secretion of gastric juice, increase appetite, improve the blood circulation of skin, calm tension, relieve work pressure, etc. Eating two cloves of garlic every day, in addition to the prevention and treatment of some diseases, also has a good effect on improving sub-health status.
Garlic has the reputation of natural broad-spectrum antibiotics, which profits from its strong antibacterial and anti-inflammatory effect of allicin, a sulfur compound contained in garlic. Modern medical research has proved that allicin has a strong antibacterial effect and can inhibit and kill a variety of cocci, bacteria, fungi, and viruses. 
It can also inhibit the excessive growth and reproduction of Candida albicans in the vagina and promote the health of the immune system. Eating raw garlic every day can play a good role in the prevention and treatment of vaginitis and various gynecological diseases.
Although it is an amino acid, allicin does not have the property of building protein in vivo, but it has other health care functions. Using allicin products to maintain health has become very common.
But allicin is not a stable compound, so it has a short life cycle because the surrounding proteins react with it. Garlic, in its natural state, is not a good source of allicin. But when garlic is chopped, the enzymes in garlic start to react and produce allicin. It is recommended to add chopped garlic to the food in advance, so as to retain the effect of the main allicin as much as possible before consumption and help prevent heating from destroying these benefits. 

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