一种让人变臭的食物，你可能天天都在吃（不是螺蛳粉）

大蒜那么好吃，能有什么坏心思呢？

只是希望你每天都快乐呀～

参考文献：

[1] 杨月欣.中国食物成分表标准版（第6版/第一册)[M].北京大学医学出版社,2018:50-51.

[2] Fleischauer A T, Arab L. Garlic and cancer: a critical review of the epidemiologic literature[J]. The Journal of nutrition, 2001, 131(3): 1032S-1040S.

[3] You W, Brown L M, Zhang L, et al. Randomized double-blind factorial trial of three treatments to reduce the prevalence of precancerous gastric lesions[J]. Journal of the National Cancer Institute, 2006, 98(14): 974-983.

[4] Tanaka S, Haruma K, Kunihiro M, et al. Effects of aged garlic extract (AGE) on colorectal adenomas: a double-blinded study[J]. Hiroshima journal of medical sciences, 2004, 53(3-4): 39-45.

[5] Gardner C D, Lawson L D, Block E, et al. Effect of raw garlic vs commercial garlic supplements on plasma lipid concentrations in adults with moderate hypercholesterolemia: a randomized clinical trial[J]. Archives of internal medicine, 2007, 167(4): 346-353.

本文转载自微信公众号『深圳卫健委』，来源：丁香医生

本文合作专家：云无心 食品工程博士、资深食品研发人员

本文审核专家：阮光锋 科信食品与健康信息交流中心科技传播部主任

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