Be careful when eating too much garlic:
The ramen is filled with raw garlic (Allium sativum L.) that has been overloaded with ambulance and is being transported as an emergency. It is widely known that garlic is good for the body, but it seems that there is even a danger of becoming serious if you eat too much.
Garlic rich in B vitamins:
It seems that this person went to a ramen shop that he was acquainted with just before closing and had all the remaining garlic in the ramen. When you look at the image, you can see the garlic so that you can barely see the pork, and two pieces of butter are added.Many people are thinking about eating garlic actively to prevent summer heat. It is rich in vitamin B1 that helps relieve fatigue, and garlic-specific substances help keep vitamin B1 absorbed.
What is this garlic-specific substance? Garlic is a lily family plant such as onion (Allium cepa) and leek (Allium tuberosum). Garlic contains amino acids such as cysteine ??(Cysteine, L-Cysteine, ?-Glutamylcysteine) and methionine, a natural compound (Alliin) (Sulfoxide), and an enzyme (Alliinase).
Cysteine ??is not an essential amino acid for humans but methionine is an essential amino acid, both of which are important substances for us. In the human body, cysteine ??can be produced from methionine. Both are considered to be antioxidant substances, and cysteine ??is thought to suppress the production of melanin pigments, and methionine has actions such as lowering blood cholesterol levels.
What is the antibacterial action of garlic?:
By the way, cysteine ??seems to have a smoking cessation effect.
Biogenic Amines made from the carcinogenic substance acetaldehyde (Acetaldehyde), which is a metabolite of alcohol, and amino acids can produce neurotoxins called Harmane and Salisolinol. It acts on the nicotine contained in it, increasing the nicotine dependence of smokers (* 1).
This is one of the reasons why there is a strong relationship between tobacco and alcohol. On the other hand, cysteine ??has a protective action from acetaldehyde, and therefore, it is considered that cysteine ??preparations also have a function of suppressing dependence on nicotine.
However, cysteine ??is changed from the organic compound alliin to the organic sulfur compound allicin (not the allicin amino acid) by the enzyme allinase (* 2). Alliin is also thought to have an antioxidant effect and a function to strengthen the immune system (* 3), but the volatile organic sulfur compound allicin thus created is the source of that garlic odor, It is a substance with a strong bactericidal action.
¡Onion genera such as garlic and onion are eaten by herbivores, and when they are crushed finely and cells are destroyed, allicin is produced by alliin and allinase. The pungent odor of garlic and the tearing allyl sulfide produced when the onion is cut are thought to be due to a protective reaction that makes these plants difficult to eat by herbivores. It is also a reason to be careful not to let them eat.
In other words, garlic does not have allicin, which has a bactericidal action as it is, but allicin can be produced by cleaving or sliding down to make allinase a catalyst. Allicin has anti-oxidant and bactericidal effects, but is thought to be useful for absorption and retention of vitamin B1 contained in garlic, and has an anti-arteriosclerosis function and blood pressure-lowering action that suppresses blood coagulation ( ?Four).
Also, by heating garlic with oil, a substance called Diallyl Disulfide with strong antibacterial action can be produced. Allyl disulfide has been suggested to have anti-cancer activity (* 5), but it also has skin irritation and is an allergen for garlic and allergies.
Garlic is also in ancient Egypt:
As famous for the amulet of the vampire Dracula, the strong bactericidal action of garlic has been known for a long time regardless of the east or west of the ocean.
In ancient Egyptian medical book "Ebers Papyrus" written around 1550 BC, it was written that it was used for treatment of tumors and burns, and it seems that it was used as a preservative for mummy. The use of Egyptian garlic seems to have been introduced from Hippocrates in ancient Greece and Indian medicine, but its pharmacological action is also known as Chinese medaka (Chinese medicine), Japanese Kampo, Korean Kampo, etc. Widely known.
The extract from raw garlic has a strong antibacterial action against microorganisms (food poisoning bacteria and spoilage bacteria) that cause food poisoning such as Gram-positive and negative bacteria. In addition, volatile organic sulfur compounds derived from garlic have been known to have antioxidant effects and to help prevent various diseases such as cardiovascular diseases (* 6).
These actions and functions have the risk of adversely affecting our bodies when considered in reverse. Allicin of garlic has the effect of suppressing and killing microbial gene expression, but if you eat a lot of garlic, the strong antibacterial action reduces the number of symbiotic bacteria in the body and protects the intestinal flora (bacteria) Flora) and bifidobacteria that are useful for digestion and absorption cannot play the role.
It is also known that garlic can irritate the digestive organs, and excessive digestive juices can cause damage to the stomach wall. Because of its blood coagulation-inhibiting effect, eating a large amount of garlic can lower blood pressure and cause anemia, or make it difficult to stop bleeding during bleeding. It is also an allergen as described above, and unpleasant bad breath with a sulfur odor often occurs.
The enzyme allinase that makes allicin is weak against heat and can be reduced by cooking garlic, but it cannot be completely eliminated and the antibacterial action of garlic remains. A quarter of raw garlic (2 to 3 pieces, about 10 grams) is the maximum, and about twice that of heated garlic is an appropriate amount.
Just like the garlic ramen at the beginning, if you eat too much garlic to prevent summer batter, you can damage the inner wall of the digestive organs and reduce important symbiotic fungi . Especially in summer, digestive organs are weak.
Garlic is effective even if you don't eat it in large quantities. Keep in mind that people with weak gastrointestinal babies and infants, as well as garlic in moderate amounts, should be careful not to be transported urgently due to abdominal pain.
