http://www.enp.net.cn/ zh-cn PBlog2 v2.4 http://www.enp.net.cn/images/logos.gif http://www.enp.net.cn/ 恩普网-中国大蒜门户-中国大蒜应用黄页 http://www.enp.net.cn/article.asp?id=782 enptec@126.com(20101111) Fri,18 Jun 2010 11:32:48 +0800 http://www.enp.net.cn/default.asp?id=782 1、深海鱼：
压力大让男性罹患高脂血症、中风的年龄层降低。深海鱼中的脂肪酸可以阻止血液凝结、减少血管收缩、降低三酸甘油酯等，对心脏血管特别有益。
2、茶：
绿茶富含维生素C。是预防感冒、抗氧化所不可欠缺的营养素。此外绿茶能防止老化，具有利尿、消除压力的作用。
3、红酒：
红酒中葡萄皮抗氧化物质多酚留存在酒液中，可降低患心血管疾病几率。但酒类有热量，建议每天控制在60毫升以下。
4、西红柿：
丰富的维生素C能结合细胞间的关系，制造出骨胶原，能强健血管。
5、黄豆：
黄豆有植物性荷尔蒙，常吃黄豆制品的男人罹患前列腺癌的几率较低。黄豆对改善男性的骨质流失一样有效。
6、胡萝卜：
含有丰富的钾，有降压作用。富含胡萝卜素的胡萝卜还能提升抵抗力，抑制细胞恶化，防癌。
7、生蚝：
海鲜可增强性能力。
8、大蒜：
大蒜具有强烈的杀菌力，能消灭侵入体内的病菌。男性多吃可改善体质并强身。大蒜里含有的植物化学因子对心脏有益。为了让它发挥最大的功效，最好把大蒜切碎或者捣碎食用，吃时不要长时间加热。
9、高维生素C食物：
男性在24岁后精子的质与量都在走下坡路，维生素C能让老化的精子再度充满活力。高维生素C的蔬菜水果有奇异果、橘子、青花椰菜、芦笋等。
10、全麦面包：
要对抗压力，维生素B族是非常重要的。全麦面包是复合性碳水化合物，可以缓慢释放能量，具有镇定的作用。
]]> http://www.enp.net.cn/article.asp?id=780 enptec@126.com(20090610) Thu,11 Jun 2009 15:58:35 +0800 http://www.enp.net.cn/default.asp?id=780     (一)营养价值

　　蒜头中的碳水化合物、蛋白质、磷、维生素b1(硫胺素)及尼克酸含量，蒜苗中的蛋白质、钾、胡萝卜素(维生素a原)、维生素b1、维生素b2(核黄素)、维生素C(抗坏血酸)及尼克酸含量，蒜薹中的蛋白质及维生素C含量，蒜黄中维生素 b1及磷的含量在大宗蔬菜中是比较高的，并含有人体必需的多种氨基酸。

　　据研究，新鲜蒜头中微量元素硒的含量在蔬幕中是最高的，达到0．276微克／克，一般蔬菜的含硒量仅为0.01微克／克。硒是人体必需的微量元素，并具有抗氧化功能，被认为有防癌作用。大蒜中锗的含量为73．4毫克／100克，在植物中也是比较高的。

　　大蒜含有0．2％的挥发油，内含蒜氨酸。蒜氨酸没有挥发性，也没有臭味，只有在切蒜时蒜氨酸在蒜酶的作用下才分解成有臭味的蒜辣素(大蒜素)。

　　大蒜的独特辛辣气味可以解除鱼、肉的腥味，增进食欲，是膳食烹调中不可缺少的调味品。有些菜肴的烹调更是不加蒜就味不正，如烧茄子、炒苋菜、炒菜豆、凉拌菜、麻辣豆腐，鱼香肉丝、炒猪肝、糖醋排骨、红烧鱼等等。北京的灌肠，陕西的酿皮、凉粉、豆腐脑，不调上蒜汁就没有什么味道。陕西的涮羊肉、羊肉泡馍离不开糖蒜。南方人一般不爱吃生蒜，但在炒青菜时必须用蒜，大蒜烧排骨更是别有风味。

　　(二)医疗保健作用

　　自古以来，大蒜就被民间作为防疫治病的必备食品和药品，用以治疗胃肠疾病(肠胃炎、腹泻、痢疾)、肺病、百日咳等。

　　现代医学研究发现，大蒜的医疗保健作用有以下几个方面。

　　1．广谱抗菌作用

　　大蒜是广谱杀菌素，对危害人或畜、禽的多种病原菌有抑杀作用，如葡萄球菌、化脓性球菌、痢疾杆菌、大肠杆菌、伤寒杆菌、结核杆菌、白喉杆菌、炭疽杆菌、霍乱弧菌、脑膜炎及肺炎双球菌、链球菌等。

　　大蒜在兽医临床和饲料添加剂方面的应用，显示出广阔的开发前景。据报道，将紫皮大蒜洗净剥皮后榨汁，加水配成20％的大蒜汁，每日2～3次，连服2～3天，可防治牛犊泻痢。取10克蒜头，捣烂后加淀粉30克，对水500毫升给病猪灌服，每日1次，可治疗猪胃肠炎；取蒜头20克，文火烧热，捣烂启加颠茄酊5毫升、水500毫升，给病猪灌服，每日1次，可治疗猪冷泻。将大蒜制成注射液，每日静脉注射1～2次，连用 3～7日，可治疗猪破伤风。将蒜头捣成泥或榨出汁，涂在牲畜的伤口上，可明显增加白细胞数，促进伤口愈合。大蒜作为饲料添加剂也取得了满意的效果，表现在畜禽食欲增加，胃肠功能和饲料转化率提高，生长发育加快，并可预防胃肠道疾病。在雏鸡日粮中添加0．1％的大蒜干粉，可增进食欲，防治雏鸡白痢、球虫病和副伤寒病；将蒜头捣烂喂猪可防治蛲虫、蛔虫、钩虫等；蒜头用量占饲料的3％～5％。在饲料中添加2％大蒜干粉饲喂肉鸡，有促进肉鸡生长的作用。在速成鸡饲料中添加2％左右的大蒜粉，能明显增进鸡肉的香味。将大蒜剥皮后加等量的凉开水磨成浆，过滤后将蒜汁按3％的比例加入饲料中，均匀搅拌，可防止饲料发霉，能预防畜禽胃肠道疾病的发生。 近年来，还研制成改性大蒜素饲料添加剂，即在大蒜素饲料添加剂中加入微量元素碘，具有活血化瘀、清瘟解毒、杀菌抑菌、促进生长等作用，饲喂效果明显。

　　大蒜对危害植物的真菌性病害，如瓜类白粉病、猝倒病；枯萎病，番茄早疫病、灰霉病，芹菜斑枯病，棉花炭疽病、立枯病，小麦锈病等的病原菌，有抑制其孢子萌发和菌丝生长的作用。农药抗菌剂401和402就是以大蒜为原料制成的杀菌剂。另外，大蒜对一些危害植物的害虫，如红蜘蛛、蚜虫、螨虫、线卓，也有抑杀作用。

　　2．预防心血管疾病

　　据研究，大蒜能降低血液中胆固醇浓度，延缓血管硬化，增加心肌收缩能力，扩张末梢血管，使动脉粥样硬化程度减轻，控制高血压，预防心血管疾病。

　　3．预防糖尿病

　　据研究大蒜可减少血液中糖的含量，保护肝功能，提高血液中胰岛素含量，预防糖尿病。

　　4．有一定的防癌、抗癌作用

　　据研究，大蒜对乳腺癌、结肠癌、膀胱癌有预防作用。大蒜有较强的抗氧化作用，可有效清除活性氧自由基，保护生物膜结构的完整，防止细胞和组织的癌变。另外，大蒜还有阻断霉菌对亚硝胺合成的促进作用，减少因亚硝胺诱发癌症的可能性。

　　上述大蒜的种种功效主要来源于所含的大蒜素。大蒜素又称蒜辣素，英文译名为阿利辛(allicin)，是一种含硫化合物。大蒜中至少含有100种含硫化合物，其中最重要的、起抗菌作用的含硫化合物是大蒜素。每100克新鲜蒜头中，大蒜素的含量为0．5％～2％。不同大蒜品种间，大蒜素含量有较大差异；蒜头的新鲜程度也会使大蒜素的含量发生变化。采收后贮藏时间长，大蒜素含量降低。据报道，西藏的大蒜，大蒜素含量和维生素C含量均比内地品种高。

　　目前，大蒜不仅是民间广泛用以防疫治病的重要食品和药品，而且被提炼制成抗菌消炎的成药及保健品。瑞士出产的阿里沙丁(allisatine)专治胃炎和痢疾。美国生产的无臭大蒜素胶囊，所含大蒜素、维生素和无机盐为新鲜蒜头的2．5倍。我国合成的大蒜新素(allitfidi)具有很强的抗菌消炎作用，已应用于临床。药房出售的阿里那民(allinamin)是一种以大蒜素为配料的维生素b制剂，具有帮助人体消化吸收维生素b1的功效，对治疗神经痛、脚气病和易疲劳等缺乏维生素b的症状，有预防和治疗作用。
]]> http://www.enp.net.cn/article.asp?id=779 enptec@126.com(20090610) Thu,11 Jun 2009 15:43:42 +0800 http://www.enp.net.cn/default.asp?id=779
Key Points
•    Preliminary studies suggest that garlic consumption may reduce the risk of developing several types of cancer, especially cancers of the gastrointestinal tract (see Question 3 and 4). Most of the studies evaluated different types of garlic preparations and used them in varying amounts (see Question 5).
•    If garlic consumption does reduce the risk of developing cancer, the amount needed to lower risk remains unknown (see Question 7).
•    Although usual garlic consumption rarely causes problems, higher intakes can cause side effects, including gastrointestinal distress (see Question 8).
The information included in this fact sheet is not to be used as the basis for a health claim.
1.    What is garlic?
Garlic is a vegetable (Allium sativum) that belongs to the Allium class of bulb-shaped plants, which also includes onions, chives, leeks, and scallions. Garlic is used for flavoring in cooking and is unique because of its high sulfur content. In addition to sulfur, garlic also contains arginine, oligosaccharides, flavonoids, and selenium, all of which may be beneficial to health (1).
The characteristic odor and flavor of garlic comes from sulfur compounds formed from allicin, the major precursor of garlic’s bioactive compounds, which are formed when garlic bulbs are chopped, crushed, or damaged (2). Bioactive compounds are defined as substances in foods or dietary supplements, other than those needed to meet basic nutritional needs, that are responsible for changes in health status.
2.    What are the types of garlic preparations?
Garlic supplements can be classified into four groups: Garlic essential oil, garlic oil macerate, garlic powder, and garlic extract.
• Garlic essential oil is obtained by passing steam through garlic. Commercially available garlic oil capsules generally contain vegetable oil, but only have a small amount of garlic essential oil because of its strong odor.
• Garlic oil macerate products are made from encapsulated mixtures of whole garlic cloves ground into vegetable oil.
• Garlic powder is produced by slicing or crushing garlic cloves, then drying and grinding them into powder. Garlic powder is used as a flavoring agent for condiments and food and is thought to retain the same ingredients as raw garlic.
• Garlic extract is made from whole or sliced garlic cloves that are soaked in an alcohol solution (an extracting solution) for varying amounts of time. Powdered forms of the extract also are available (3, 4).
3.    Do findings from population studies offer evidence that garlic may prevent cancer?
Several population studies show an association between increased intake of garlic and reduced risk of certain cancers, including cancers of the stomach, colon, esophagus, pancreas, and breast. Population studies are multidisciplinary studies of population groups that investigate the cause, incidence, or spread of a disease or examine the effect of health-related interventions, dietary and nutritional intakes, or environmental exposures. An analysis of data from seven population studies showed that the higher the amount of raw and cooked garlic consumed, the lower the risk of stomach and colorectal cancer (5).
The European Prospective Investigation into Cancer and Nutrition (EPIC) is an ongoing multinational study involving men and women from 10 different countries. This study is investigating the effects of nutrition on cancer. In the study, higher intakes of onion and garlic were associated with a reduced risk of intestinal cancer (6).
The Iowa Women’s Study is a large prospective study investigating whether diet, distribution of body fat, and other risk factors are related to cancer incidence in older women. Findings from the study showed a strong association between garlic consumption and colon cancer risk. Women who consumed the highest amounts of garlic had a 50 percent lower risk of cancer of the distal colon compared with women who had the lowest level of garlic consumption (7).
Several population studies conducted in China centered on garlic consumption and cancer risk. In one study, investigators found that frequent consumption of garlic and various types of onions and chives was associated with reduced risk of esophageal and stomach cancers, with greater risk reductions seen for higher levels of consumption (8). Similarly, in another study, the consumption of allium vegetables, especially garlic and onions, was linked to a reduced risk of stomach cancer (9). In a third study, greater intake of allium vegetables (more than 10 g per day vs. less than 2.2 g per day), particularly garlic and scallions, was associated with an approximately 50 percent reduction in prostate cancer risk (10).
Evidence also suggests that increased garlic consumption may reduce pancreatic cancer risk. A study conducted in the San Francisco Bay area found that pancreatic cancer risk was 54 percent lower in people who ate larger amounts of garlic compared with those who ate lower amounts (11).
In addition, a study in France found that increased garlic consumption was associated with a statistically significant reduction in breast cancer risk. After considering total calorie intake and other established risk factors, breast cancer risk was reduced in those consuming greater amounts of fiber, garlic, and onions (12).
4.    Do findings from clinical trials offer evidence that garlic may prevent cancer?
Few clinical trials (research studies with people) have been done to examine the potential anticancer effects of garlic.
Three randomized clinical trials have evaluated the effect of garlic intake on gastric cancer risk. In one study, which involved over 5,000 Chinese men and women at high risk for stomach cancer, researchers compared the effects of taking a combination of 200 mg synthetic allitridum (an extract of garlic used as a medicine in China for over 3,000 years) daily and 100 micrograms selenium every other day with taking a placebo (an inactive substance or treatment that looks the same as, and is given the same way as, an active drug or treatment being tested) for 5 years. In the group that received allitridum and selenium, the risk for all tumors combined was reduced by 33 percent and the risk for stomach cancer was reduced by 52 percent in comparison with the group that received only the placebo (13).
In contrast, findings from another randomized trial involving individuals with precancerous stomach lesions found that garlic supplementation (800 mg garlic extract plus 4 mg steam-distilled garlic oil daily) did not improve the prevalence (number of existing cases) of precancerous gastric lesions or reduce the incidence (number of new cases) of gastric cancer (14).
A third randomized study in Japan compared the effects of daily high-dose (2.4 mL) and low-dose (0.16 mL) intake of aged-garlic extract after 6 and 12 months of use on individuals with colorectal adenomas (noncancerous tumors). At the end of 12 months, 67 percent of the low-intake group developed new adenomas compared with 47 percent in the high-intake group (15).
The results of a small, nonrandomized study indicate that the application of garlic extracts to some skin tumors may be beneficial. In the study, which involved 21 persons with basal cell carcinoma, the application of ajoene (a sulfurous chemical found in garlic) to the skin for 1 month markedly decreased the size of 17 tumors, increased tumor size in 3 patients, and resulted in no change in 1 other patient (16). Changes in tumor size ranged from an 88 percent reduction to a 69 percent increase, with an overall median reduction of 47 percent.
5.    What are the current issues and controversies surrounding the use of garlic in cancer prevention?
Study limitations, including the accuracy of reporting the amounts and frequency of garlic consumed, and the inability to compare data from studies that used different garlic products and amounts make an overall conclusion about garlic and cancer prevention extremely difficult. Since many of the studies looking at garlic use and cancer prevention have used multi-ingredient products, it is unclear whether garlic alone or in combination with other nutritional components may have the greatest effect.
Well-designed dietary studies in humans using predetermined amounts of garlic (intervention studies) are needed to determine potentially effective intakes. Studies directly comparing various garlic preparations are also needed.
6.    How might garlic act to prevent cancer?
Protective effects from garlic may arise from its antibacterial properties (17) or from its ability to block the formation of cancer-causing substances (18), halt the activation of cancer-causing substances (19), enhance DNA repair (20), reduce cell proliferation, or induce cell death (10).
7.    How much garlic may be useful for cancer prevention?
The National Cancer Institute, part of the National Institutes of Health, does not recommend any dietary supplement for the prevention of cancer, but recognizes garlic as one of several vegetables with potential anticancer properties. Because all garlic preparations are not the same, it is difficult to determine the exact amount of garlic that may be needed to reduce cancer risk. Furthermore, the active compounds present in garlic may lose their effectiveness with time, handling, and processing. The World Health organization’s (WHO) guidelines for general health promotion for adults is a daily dose of 2 to 5 g of fresh garlic (approximately one clove), 0.4 to 1.2 g of dried garlic powder, 2 to 5 mg of garlic oil, 300 to 1,000 mg of garlic extract, or other formulations that are equal to 2 to 5 mg of allicin.
8.    What are the safety considerations?
Although garlic has been used safely in cooking, excessive consumption can cause some side effects, in addition to strong breath and body odors (4, 21). Garlic occasionally causes allergies that can range from mild irritation to potentially life-threatening problems. Ingestion of fresh garlic bulbs, extracts, or oil on an empty stomach may occasionally cause heartburn, nausea, vomiting, and diarrhea. Some animal and human studies suggest that garlic can lower blood sugar levels and increase insulin.
Garlic has been shown to interfere with several prescription drugs, especially the HIV medication saquinavir (brand names Invirase® and Fortovase®). Garlic can lower the serum levels of saquinavir by as much as 50 percent (22). Garlic also acts as a natural blood thinner and, thus, should be avoided by pregnant women, people about to undergo surgery, and people taking blood thinners, such as warfarin (brand name Coumadin®).
Garlic bulbs are sometimes contaminated with the bacterium Clostridium botulinum. C. botulinum can grow and produce botulinum toxin in garlic-in-oil products that are not refrigerated and do not contain antibacterial agents.
In addition, chemical burns, contact dermatitis, and bronchial asthma can occur when garlic is applied to the skin. Garlic should also be avoided by people who are prone to stomach conditions, such as ulcers, as it can exacerbate the condition or cause new ones (4).
Selected References
1.    Milner JA. Garlic: Its anticarcinogenic and antitumorigenic properties. Nutrition Reviews 1996; 54:S82–S86.
2.    Ross SA, Finley JW, Milner JA. Allyl sulfur compounds from garlic modulate aberrant crypt formation. Journal of Nutrition 2006; 136(3 Suppl):852S–854S.
3.    Amagase H, Petesch BL, Matsuura H, Kasuga S, Itakura Y. Intake of garlic and its bioactive components. Journal of Nutrition 2001; 131(3s):955S–962S.
4.    Amagase H. Clarifying the real bioactive constituents of garlic. Journal of Nutrition 2006; 136(3 Suppl):716S–725S.
5.    Fleischauer AT, Arab L. Garlic and cancer: A critical review of the epidemiologic literature. Journal of Nutrition 2001; 131(3s):1032S–1040S.
6.    Gonzalez CA, Pera G, Agudo A, et al. Fruit and vegetable intake and the risk of stomach and oesophagus adenocarcinoma in the European Prospective Investigation into Cancer and Nutrition (EPIC-EURGAST). International Journal of Cancer 2006; 118(10): 2559–2566.
7.    Steinmetz KA, Kushi LH, Bostick RM, Folsom AR, Potter JD. Vegetables, fruit, and colon cancer in the Iowa Women’s Health Study. American Journal of Epidemiology 1994; 139(1):1–15.
8.    Gao CM, Takezaki T, Ding JH, Li MS, Tajima K. Protective effect of allium vegetables against both esophageal and stomach cancer: A simultaneous case-referent study of a high-epidemic area in Jiangsu Province, China. Japanese Journal of Cancer Research 1999; 90(6):614–621.
9.    Setiawan VW, Yu GP, Lu QY, et al. Allium vegetables and stomach cancer risk in China. Asian Pacific Journal of Cancer Prevention 2005; 6(3):387–395.
10.    Hsing AW, Chokkalingam AP, Gao YT, et al. Allium vegetables and risk of prostate cancer: A population-based study. Journal of the National Cancer Institute 2002; 94(21):1648–1651.
11.    Chan JM, Wang F, Holly EA. Vegetable and fruit intake and pancreatic cancer in a population-based case-control study in the San Francisco bay area. Cancer Epidemiology Biomarkers & Prevention 2005; 14(9):2093–2097.
12.    Challier B, Perarnau JM, Viel JF. Garlic, onion and cereal fibre as protective factors for breast cancer: A French case-control study. European Journal of Epidemiology 1998; 14(8):737–747.
13.    Li H, Li HQ, Wang Y, et al. An intervention study to prevent gastric cancer by micro-selenium and large dose of allitridum. Chinese Medical Journal (English) 2004; 117(8):1155–1160.
14.    You WC, Brown LM, Zhang L, et al. Randomized double-blind factorial trial of three treatments to reduce the prevalence of precancerous gastric lesions. Journal of the National Cancer Institute 2006; 98(14):974–983.
15.    Tanaka S, Haruma K, Kunihiro M, et al. Effects of aged garlic extract (AGE) on colorectal adenomas: A double-blinded study. Hiroshima Journal of Medical Sciences 2004; 53(3–4):39–45.
16.    Tilli CM, Stavast-Kooy AJ, Vuerstaek JD, et al. The garlic-derived organosulfur component ajoene decreases basal cell carcinoma tumor size by inducing apoptosis. Archives of Dermatological Research 2003; 295(3):117–123.
17.    Ruddock PS, Liao M, Foster BC, et al. Garlic natural health products exhibit variable constituent levels and antimicrobial activity against Neisseria gonorrhoeae, Staphylococcus aureus and Enterococcus faecalis. Phytotherapy Research 2005; 19(4):327–334.
18.    Shenoy NR, Choughuley AS. Inhibitory effect of diet related sulphydryl compounds on the formation of carcinogenic nitrosamines. Cancer Letters 1992; 65(3):227–232.
19.    Milner JA. Mechanisms by which garlic and allyl sulfur compounds suppress carcinogen bioactivation. Garlic and carcinogenesis. Advances in Experimental Medicine and Biology 2001; 492:69–81.
20.    L'vova GN, Zasukhina GD. Modification of repair DNA synthesis in mutagen-treated human fibroblasts during adaptive response and the antimutagenic effect of garlic extract. Genetika 2002; 38(3):306–309.
21.    Boon H, Wong J. Botanical medicine and cancer: A review of the safety and efficacy. Expert Opinion on Pharmacotherapy 2004; 5(12):2485–2501.
22.    Piscitelli SC, Burstein AH, Welden N, Gallicano KD, Falloon J. The effect of garlic supplements on the pharmacokinetics of saquinavir. Clinical Infectious Diseases 2002; 34(2):234–238.
# # #
Related NCI materials and Web pages:
•    National Cancer Institute Fact Sheet 6.7, Cancer: Questions and Answers
(http://www.cancer.gov/cancertopics/factsheet/Sites-Types/general)
•    NCI’s Complementary and Alternative Medicine Home Page
(http://www.cancer.gov/cancertopics/treatment/cam)
•    What You Need To Know About™ Cancer
(http://www.cancer.gov/cancertopics/wyntk/overview)
For more help, contact:
NCI's Cancer Information Service
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]]> http://www.enp.net.cn/article.asp?id=778 enptec@126.com(20090610) Thu,11 Jun 2009 15:41:51 +0800 http://www.enp.net.cn/default.asp?id=778 How should I take garlic?

The use of garlic in cultural and traditional settings may differ from concepts accepted by current Western medicine. When considering the use of herbal supplements, consultation with a primary health care professional is advisable. Additionally, consultation with a practitioner trained in the uses of herbal/health supplements may be beneficial, and coordination of treatment among all health care providers involved may be advantageous.
If you choose to take garlic, use it as directed on the package or as directed by your doctor, pharmacist, or other health care provider.

Standardized extracts, tinctures, and solid formulations of herbal/health supplements may provide a more reliable dose of the product.

Garlic is available in the clove form, in capsules, as tablets and as an oil. Other formulations may also be available.

Generally, the preferred forms of garlic for oral use are enteric-coated odorless garlic and fresh garlic which has been pressed or crushed for 10 to 15 minutes before using.
]]> http://www.enp.net.cn/article.asp?id=777 enptec@126.com(20090610) Thu,11 Jun 2009 15:37:05 +0800 http://www.enp.net.cn/default.asp?id=777 What is garlic?

The use of garlic in cultural and traditional settings may differ from concepts accepted by current Western medicine. When considering the use of herbal supplements, consultation with a primary health care professional is advisable. Additionally, consultation with a practitioner trained in the uses of herbal/health supplements may be beneficial, and coordination of treatment among all health care providers involved may be advantageous.
Garlic is also known as rocambole, ajo, allium, stinking rose, rustic treacle, nectar of the gods, camphor of the poor, poor man's treacle, and clove garlic.

Garlic is a commonly used flavoring agent and food product. Garlic is also available as an herbal supplement. The information contained in this leaflet refers to the use of garlic as an herbal supplement. When used as a food product, the benefits and potential side effects of garlic may be less pronounced than when it is used as an herbal supplement.

Garlic has been used orally as an antioxidant; to reduce cholesterol and triglycerides; to reduce hardening of the arteries and blood clotting; to reduce blood pressure; to prevent cancer; to protect the liver; as an antibiotic, antiviral, and antifungal; to increase the effects of the immune system; to reduce blood sugar levels; and to reduce menstrual pain. Garlic has also been used topically (on the skin) to treat corns, warts, calluses, ear infections, muscle pain, nerve pain, arthritis, and sciatica.

Garlic has not been evaluated by the FDA for safety, effectiveness, or purity. All potential risks and/or advantages of garlic may not be known. Additionally, there are no regulated manufacturing standards in place for these compounds. There have been instances where herbal/health supplements have been sold which were contaminated with toxic metals or other drugs. Herbal/health supplements should be purchased from a reliable source to minimize the risk of contamination.

Garlic may also have uses other than those listed in this product guide.
]]> http://www.enp.net.cn/article.asp?id=776 enptec@126.com(20090610) Thu,11 Jun 2009 15:35:18 +0800 http://www.enp.net.cn/default.asp?id=776 What is the most important information I should know about garlic?

  Garlic is a commonly used flavoring agent and food product. Garlic is also available as an herbal supplement. The information contained in this leaflet refers to the use of garlic as an herbal supplement. When used as a food product, the benefits and potential side effects of garlic may be less pronounced than when it is used as an herbal supplement.

  (Tip 1:Do not take garlic without first talking to your doctor if you have a bleeding or blood clotting disorder or diabetes, or if you are taking any medicines to prevent or treat a blood clotting disorder or diabetes. Garlic has been reported to affect blood clotting and blood sugar levels.)

  Garlic has not been evaluated by the FDA for safety, effectiveness, or purity. All potential risks and/or advantages of garlic may not be known. Additionally, there are no regulated manufacturing standards in place for these compounds. There have been instances where herbal/health supplements have been sold which were contaminated with toxic metals or other drugs. Herbal/health supplements should be purchased from a reliable source to minimize the risk of contamination.  ]]> http://www.enp.net.cn/article.asp?id=775 enptec@126.com(20090610) Thu,11 Jun 2009 15:30:34 +0800 http://www.enp.net.cn/default.asp?id=775 Methods of Use of Garlic
You can vary the amount of garlic flavor released by how you prepare the garlic. The more juices and oils extracted, the more garlic flavor will be incorporated into the food.

Pressing - Garlic put through a garlic press or pureed release the most garlic oils and therefore provides the strongest garlic flavor.  

Crushing - Releases the pungent flavor and natural juices of garlic. Good for use in sauces when you want a strong garlic flavor.

Minced - Finely minced garlic will release more oils than chopped or sliced garlic, but less than pressed or crushed. Great for flavoring oil to be used for sautéing.

Chopped - The chopping process does not extract a large amount of juice or oil.  The amount of flavor obtained will depend on how small the garlic is chopped and allowed to dissolve in the cooking process.  This method is good for use in salsas and stir-frys.

Slicing - Slices or larger pieces of garlic won't completely dissolve when cooked resulting in a lighter garlic flavor.

Browning - Garlic browned in oil imparts a very strong nutty favorite.  While some recipes suggest browning others will warn against it. Try browning some minced garlic in a small amount of olive oil and see if you like the flavor.
]]> http://www.enp.net.cn/article.asp?id=774 enptec@126.com(20090610) Thu,11 Jun 2009 15:25:02 +0800 http://www.enp.net.cn/default.asp?id=774 Health Benefits of Garlic

     From cancer prevention to heart health, garlic has proven to be a very nutritionally beneficial food.  This is "main steam" knowledge and not just health cult belief. Here are some articles from reputable sources for more information.  There is strong evidence in most studies that only the natural product, not pills or extracts, provide the healthful benefits.

1.Garlic May Prevent plaque build-up in arteries

2.Garlic Fights Bladder Cancer

3.Garlic: A clove a day may keep cancer at bay

]]> http://www.enp.net.cn/article.asp?id=765 enptec@126.com(chinagarlic) Mon,25 May 2009 13:21:20 +0800 http://www.enp.net.cn/default.asp?id=765 葱和蒜具有杀菌、消炎的作用。新近的研究又发现，常食葱和蒜，还能降血脂、降血糖及降血压，甚至可以补脑。
人的大脑活动所需能量是葡萄糖所提供的，而葡萄糖转变为能量则又离不开维生素B1的作用。换句话说，如果只有葡萄糖而没有维生素B1的作用，葡萄糖也就无法转变为供给脑的能量。相反，会使糖代谢产生的酸性物质堆积在大脑内，影响大脑的正常功能。
研究者发现，只要把蒜和少许的维生素B1放在一起，即可产生一种叫做“蒜胺”的物质，而蒜胺的作用，在增强维生素B1作用的同时，且比维生素B1的作用还要强。
葱里含有一种物质，若经常食用，这种物质就会起到舒张小血管，促进血液循环的作用，从而有助于防治血压升高所致的头晕。

蒜汁可止痒：
如果患了皮肤湿疹、癣和皮炎等，涂抹蒜汁能解除奇痒。将半头大蒜(最好是红皮蒜或独头蒜)去皮切碎，放到—块8~10厘米见方的纱布上，将蒜末包起来，用橡皮圈将口扎紧，再放到案板上，隔着布将蒜捣烂。将蒜汁涂在患处，瘙痒能立刻消除。皮肤挠破处，涂后有微痛，片刻后即不痛。蒜包用过几次变干，泡在水里揉搓一番，可再用一两次。

预防奇兵：葱和蒜。
千万不要小瞧了葱和蒜，它们对提高免疫力和预防呼吸道疾病有积极的作用。


蒜
葱，性温、味辛，具有散寒、健胃、发汗、去痰、杀菌之功效。含有丰富的蛋白质、脂肪、糖类、维生素A、B1、B2、C，矿物质、钙、磷、铁、镁及植物纤维。
提醒：不可与蜂蜜、大枣、杨梅、野鸡、地黄、常山、首乌等同时食用。

蒜，性温、味辛，可健胃、杀菌、散寒。适合于肺病患者食用，大蒜防病宜生用。由于具有显著的广谱抗菌作用，所以对春季的呼吸道传染病有预防作用。
提醒：食用生蒜不宜过多，阴虚火旺（如面红，午后低热，口干便秘，烦热等）、胃溃疡、慢性胃炎者要忌食，且不可与蜂蜜同食。

大蒜的品质要求：瓣种以外皮干净，带光泽，无损伤和烂瓣的为上品；皮色发暗，根糟朽或烂瓣，肉质松软发糠，瓣形不整齐的品质次。小瓣种，一般要求不超过12瓣，其它品质同大瓣种。

巧去蒜皮：将大蒜掰成瓣，洗净后放在台板上，用刀平拍，蒜瓣破裂后皮就会剥落。
]]> http://www.enp.net.cn/article.asp?id=762 enptec@126.com(chinagarlic) Mon,25 May 2009 13:19:07 +0800 http://www.enp.net.cn/default.asp?id=762 现代医学研究证实，大蒜集100多种药用和保健成分于一身，其中含硫挥发物43种，硫化亚磺酸（如大蒜素）酯类13种、氨基酸9种、肽类8种、甙类12种、酶类11种。另外，蒜氨酸是大蒜独具的成分，当它进入血液时便成为大蒜素，这种大蒜素即使稀释10万倍仍能在瞬间杀死伤寒杆菌、痢疾杆菌、流感病毒等。蒜素与维生素B1结合可产生蒜硫胺素，具有消除疲劳、增强体力的奇效。大蒜含有的肌酸酐是参与肌肉活动不可缺少的成分，对精液的生成也有作用，可使精子数量大增，所谓吃大蒜精力旺盛即指此而言。大蒜还能促进新陈代谢，降低胆固醇和甘油三酯的含量，并有降血压、降血糖的作用，故对高血压、高血脂、动脉硬化、糖尿病等有一定疗效。大蒜外用可促进皮肤血液循环，去除皮肤的老化角质层，软化皮肤并增强其弹性，还可防日晒、防黑色素沉积，去色斑增白。近年来国内外研究证明，大蒜可阻断亚硝胺类致癌物在体内的合成，到目前为止，其防癌效果在40多种蔬菜、水果中，按金字塔排列，大蒜位于塔顶。在大蒜100多种成分中，其中几十种成分都有单独的抗癌作用。
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