What foods are antibacterial and anti-inflammatory?

Inflammation is a major factor that threatens people's health. It is difficult to treat inflammation, difficult to be completely resolved, and time-consuming, requiring patients to recuperate for a long time. Diet therapy can speed up the recovery process, and some foods have antibacterial and anti-inflammatory effects. Let’s take a look at what foods have antibacterial and anti-inflammatory effects. I hope everyone can understand it.

fennel:

The aisole in fennel has antibacterial effects and has a good inhibitory effect on Escherichia coli, Shigella dysenteriae, etc. It can prevent various infectious diarrhea and promote the recovery of inflammation and ulcers. Fennel can be used as filling to make buns and dumplings. It should be noted that fennel contains a relatively high sodium content, so use less salt when cooking.

purslane:

Studies have shown that purslane has a strong inhibitory effect on Escherichia coli, Shigella dysenteriae, Salmonella typhi, etc., especially Shigella dysenteriae. Therefore, purslane is suitable for people with acute and chronic dysentery, enteritis, cystitis, and urethritis. Purslane can be eaten fresh or dried. The roots should be removed before cooking and can be used to make soup or salad.

ginger:

The antibacterial substances in ginger are mainly curcumin and volatile oils, which can significantly inhibit fungi and have a strong inhibitory effect on Salmonella. In the hot summer, bacteria can easily contaminate food and grow and multiply quickly, which can easily cause acute gastroenteritis. Eating ginger in moderation can play a preventive and therapeutic role. In addition, gargling with ginger water can prevent and treat bad breath and periodontitis. But it should be noted that ginger should not be peeled before eating, otherwise it will affect the overall efficacy of ginger.

garlic:

Garlic has the strongest bactericidal and antibacterial effects of all foods. The allicin contained in garlic has a certain inhibitory effect on staphylococci, streptococci, and skin fungi, and can be antibacterial and anti-inflammatory. It can also prevent colds and relieve cold symptoms such as fever, cough and nasal congestion. The bactericidal effect of garlic will decrease after it is cooked, so it is best to eat it raw. To achieve the best health care effect, it is recommended to mash the garlic into a paste and leave it for 10 to 15 minutes before eating.